Chocolate Chip Cake with Chocolate Butter Cream Icing
Indulge yourself with this heavenly chocolate chip cake recipe that is super moist and fluffy. Perfect for a celebration or an afternoon snack!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 Slices
For the cake:
- ½ cup warm water
- 1 teaspoon instant coffee
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ cup packed light-brown sugar
- ½ cup unsweetened dark cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup melted butter
- 3 tablespoons vegetable oil
- 2 Large Eggs
- 2 teaspoons vanilla extract
- ¾ cup semisweet/dark chocolate chips
For the frosting:
- 1½ cups butter Softened
- 2 cups powdered sugar
- ½ cup cocoa powder
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 3-6 tablespoons hot water
For the cake:
Preheat oven to 350f/180c degrees. Butter a Bundt pan/fluted cake tin. Line bottom with parchment paper; spray paper with non stick cooking spray and set aside.
Dissolve the instant coffee into the warm water. Set aside.
In a food processor or mixer, mix the together the flour, brown sugar, granulated sugar, cocoa powder, baking powder, and salt.
Add the butter, eggs, oil, vanilla and coffee mixture. Beat the mixture until smooth (scraping the edges as you go).
Finish by folding in the chocolate chips.
Pour the batter into the pan and bake 30 – 35 minutes or until a cake tester inserted into center of cake comes out clean or with a few moist crumbs.
Cool in pan on wire rack 15 minutes. Invert cake onto wire rack; remove parchment paper. Leave bottom-side up for icing and cool completely.
Calories: 559kcal | Carbohydrates: 55g | Protein: 4g | Fat: 37g | Saturated Fat: 24g | Cholesterol: 102mg | Sodium: 363mg | Potassium: 254mg | Fiber: 3g | Sugar: 41g | Vitamin A: 920IU | Calcium: 56mg | Iron: 2.4mg