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Chocolate/Chocolate Chip Cake
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Chocolate/Chocolate Chip Cake

Chocolate chips are part of the cake and the two-ingredient frosting on this rich, easy-to-make cake.
Course Dessert

Equipment

  • 9-inch springform pan (see Kitchen Notes)

Ingredients

For the cake:

  • 2 cups all-purpose unbleached white flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup white sugar
  • 3/4 cup cocoa powder
  • 2/3 cup dark brown sugar, well packed
  • 3 eggs
  • 2 teaspoons vanilla
  • 3/4 cup olive oil
  • 1 cup buttermilk, well shaken
  • 1 cup chocolate chips or more

For the frosting:

  • This makes enough for a modest coating (see Kitchen Notes)
  • 1 cup chocolate chips
  • 1 cup sour cream

Instructions

  • Prepare the pan. Oil and flour a 9-inch springform pan; line the bottom with parchment paper and oil that. Preheat the oven to 350ºF.
  • Sift flour, baking soda, baking powder, salt, white sugar and cocoa powder into a medium bowl. Stir together with a fork, then stir in the brown sugar. Before adding in the brown sugar, try to break up any lumps with your fingers.
  • In a large bowl, mix the eggs, vanilla, olive oil and buttermilk until combined. The oil will want to separate—that is fine. Leave it that way.
  • Sift the dry ingredients into the large bowl and beat using a hand mixer until everything is smooth. You can do this by hand but the mixer will do a more efficient job and will just take a minute or two At the last, stir in the chocolate chips. Pour this liquid batter into the springform pan.
  • Bake for 40-50 minutes on the middle rack, depending on your oven. The cake is ready when a tester inserted near the center comes out clean and the cake is just beginning to pull away from the sides.
  • Cool on a rack for 10 minutes. Then gently loosen around the edges with a table knife, and remove the cuff. Let it cool completely before frosting it.
  • When the cake is entirely cool, make the frosting. Gently melt the chocolate chips in the top of a double boiler, or in your microwave, if you have a chocolate melting feature. (In our microwave, it hides among the frozen food thaw functions). Let the melted chocolate cool until it is just a little warm to the touch, then stir in the sour cream, a big spoonful at a time, until it is well incorporated and smooth. The frosting is ready to spread.

Kitchen Notes

What kind of pan? We used a springform pan for this. If you want to make a two-layer cake, either divide the batter between two 8-inch pans or slice the cake horizontally (you will also have to level the domed top). To ensure your slice is accurate, measure all around from the base and mark where you want to cut using toothpicks. Fill with the same frosting (make a little more), or fill the center with a thin layer of a fruity preserve, like cherry or raspberry jam.
Frosting? No frosting? The two-ingredient frosting we used may well become our go-to for chocolate frosting—utterly simple to make and so good. If you make a two-layer cake, then use 1-1/2 cups each of chocolate chips and sour cream to have enough. As an alternative, you can dust the cake with powdered sugar when it’s completely cooled, or use your favorite glaze. Or you can eat it without any adornment and be perfectly happy.