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What Makes A Good Chocolate Cake With Chocolate Chips Recipe - Yahoo Recipe Search
Food.comHave you ever made a recipe that you just weren't sure about? Even while I was baking this, I didn't know if it would be good or not. I had the idea to change up the recipe for Tuxedo Bars and I had a strawberry cake mix in the pantry. Chocolate and strawberries go together, right? I asked about the cake on Facebook, just to see if others thought it sounded good. I also wanted to know what kind of icing to put on it. I couldn't decide between chocolate, vanilla or strawberry. After reading all the opinions or friends, I decided to go with strawberry icing. The result was marvelous! The fresh strawberry frosting really set off the cake and the mini chocolate chips gave it just enough chocolate flavor. This make a 15x10-inch sheet cake, so it's great for a crowd. But I think it would also freeze well, if you have more than you can eat.Food and WineAs with all good movie or TV franchises, snack cake deserves a sequel. If my first snack cake recipe (Carrot-Almond Snack Cake with Cream Cheese Frosting) didn’t catch your fancy, maybe this one will. The story line is the same—8-x-8 format, whisk-together batter, thick layer of yummy frosting over tall, moist cake—but the cast is completely different. You can think of these cakes as the True Detective of recipes (just seasons 1 and 3, please).What’s new in snack cake #2 is the incredible chemistry of the two main players, which work in sync quite beautifully: peanut butter and banana. (Well, there’s chocolate, too, but it’s in a supporting role). The fruity banana batter is bolstered by browned butter for caramel-like richness that’s echoed by the butterscotch notes of brown sugar. Chocolate chips make an appearance, too, and even though their role is small, it’s impactful—especially if you frost and cut the cake before it’s completely cool and the chocolate is still a little gooey.And here’s the real twist—this snack cake is completely whole-grain—but not in an obnoxious, hit-you-over-the-head sort of way. Whole-wheat pastry flour has a fine texture and mild flavor that blends seamlessly into baked goods like this. Though its flavor is milder than the earnest wheatiness of standard whole wheat, there is still some nutty nuance to it. And that’s great, because it intensifies the richness of all the good flavors in this cake (the browned butter, brown sugar, and peanut butter), instead of diluting them the way that white flour would.As for the salted peanut butter frosting, well, be still my heart! Peanut butter behaves quite similarly to butter here, beating to a fluffy consistency that gives the frosting a smooth, creamy, buttercream-like texture. And the decision to add a good hit of salt? It makes the peanut butter taste more peanut buttery, as if you’d concentrated the flavor of four times as much as you actually use. And it’s a delicious way to cap off snack cake #2—because a good sequel needs to stand up to the original and make you want even more.Food52This slab pie is truly a masterpiece and I’m not afraid to say it. I made it for my husband's birthday barbecue last month. We were laying in bed one night, having our usual 10 minute conversation before rolling over and trying to go to sleep, when I asked what dessert he wanted for his birthday. We started thinking out loud (I think out loud to him with most recipes – he is my Nielsen box). Something chocolate? Something peanut butter? He suggested something with s’mores. S’mores cake? S’mores cookies? How about a giant s’mores pie? A giant s’mores Pop-Tart! That was it. I had to make it. A S’mores Pop-Tart would be enough to feed a crowd while still being interesting and impressive. I had made a slab pie last year and people really enjoyed it. I love slab pies because you have the option of just cutting yourself a square and eating it with your hands. What better way to make a giant Pop-Tart, since they are meant to eaten with your hands, anyway? I used my usual pie crust for this, as it’s never failed me before. I think that I even did an all butter crust this time around, although I really don’t recommend it. I know that a lot of people say that all butter crusts are the best, but maybe they’ve never worked with a half shortening, half butter crust. It rolls out like a dream and the shortening helps the crust hold up much better in summer baking conditions, as it has a higher melting point. Between that, and being sure to chill the dough for a minimum of 3 hours (this is key for any good pie crust), it’s what I consider to be the best. This crust has seen me through many a recipe and I’ll never abandon it.Sep 21, 2020 · The BEST Moist Chocolate Cake recipe is so unbelievably EASY, made in just one bowl with no mixer required and a fudgy chocolate frosting!
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- Table of Contents
- What Is Chocolate Chip Cake?
- What Does Chocolate Chip Cake Taste like?
- Expert Tips
- How to Store and Keep
- Serving Size
- A Few More of My Favorite Classic Cake Recipes!
This recipe starts with my amazing vanilla cake recipe. So it’s easy to make and you’ll only dirty up one bowlin the process. Adding mini chocolate chips makes it a little more fun to eat, and eliminates the need for any kind of filling, frosting, or topping. Talk about easy! This one is a real time-saver.
Because it’s a butter-based cake, this has a wonderfully rich flavor. It’s perfumed with sweet vanilla and there’s just the right amount of chocolate in every bite. The texture is very light and springy, but it’s also beautifully moist.
Measure all the ingredients precisely. Use liquid measuring cups for the liquid ingredients, and dry measuring cups for the dry ingredients. Accurate measurements ensure the right balance of ingred...Allow ingredients like eggs, butter, and sour cream to come to room temperature before starting. Room temperature ingredients mix in more smoothly, so you don’t end up with a lumpy batter.Keep a close eye on the cake while baking and avoid overbaking it. Overbaking can lead to a dry cake. A few minutes before you think it will be done, flip on the oven light and view the cake throug...Allow the cake to cool in the pan. Cooling in the pan helps keep the cake moist.This cake should be fine at room temperature for a day or so. If you have a lot of leftovers, stash them in the fridge, tightly wrapped. They should be good there for a week or so. Depending on the filling recipe and frosting recipeyou’ve used, you might be able to freeze it as well. The cake itself should last for a few months in the freezer.
Using a 9×9-inch cake pan, this recipe makes 12 servings. The nutritional info in the recipe card below reflects a serving size of 1/12 the recipe.
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May 26, 2022 · This chocolate chip pound cake turns your favorite muffin into a simple crowd-pleasing cake. It’s the perfect combination of tender vanilla pound cake and sweet chocolate chips. Perfect with a cup of hot coffee!
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Jan 21, 2023 · This Easy Chocolate Cake Recipe from a box mix is professional bakery-quality, but anyone can make it at home with simple ingredients. Our family recipe adds sour cream, instant pudding, extra eggs and chocolate chips to make a box of cake mix so much more moist and delicious!
Apr 7, 2021 · This Chocolate Chip Cake features a super moist, vanilla cake studded with semi-sweet chocolate chips and a creamy, fluffy chocolate frosting to top it off. Easy to make and a sure thing when it comes to winning over the crowd.
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Feb 7, 2020 · Extra moist. 2 layers, but can be made as 3 layers or as a sheet cake. Soft with a velvety crumb. Deeply flavorful. Unapologetically rich, just like my flourless chocolate cake. Covered with creamy chocolate buttercream. Key Chocolate Cake Ingredients & Why. Each ingredient serves an important role. For best results, do not make substitutions.
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Oct 9, 2023 · This moist chocolate cake with chocolate fudge frosting is a decadent dessert with a soft, rich crumb complemented by a creamy, luscious topping. It’s a favorite choice for celebrations and indulgent moments!
