Best 6 Lisas Chocolate Chocolate Chip Cake Recipes

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Indulge your sweet cravings with Lisa's Chocolate Chocolate Chip Cake, a delightful symphony of chocolate flavors. This decadent cake is a true masterpiece, featuring three layers of rich chocolate cake, separated by layers of creamy chocolate ganache and studded with an abundance of chocolate chips. The exquisite chocolate frosting enveloping the cake adds an extra layer of indulgence, making each bite an explosion of chocolatey goodness. Alongside this exceptional cake, the article also presents a collection of tempting chocolate-inspired recipes, including a delectable Chocolate Ganache Sauce, perfect for drizzling over cakes, ice cream, or fruit. For those who love cookies, the Chewy Chocolate Chip Cookies recipe offers a classic treat with a soft and chewy texture. Additionally, the No-Bake Chocolate Pie recipe is a delightful option for those who prefer a quick and easy dessert, featuring a creamy chocolate filling atop a graham cracker crust. With its array of chocolatey delights, this article caters to every chocolate lover's desire.

Let's cook with our recipes!

CHOCOLATE CHIP CAKE



Chocolate Chip Cake image

Provided by judith

Number Of Ingredients 10

1 1/2 cups (210g) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt, optional
1/4 cup (55g) unsalted butter, softened to room temperature
1/4 cup (60 ml) canola or vegetable oil
1 cup (200g) granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
3/4 cup (180 ml) buttermilk, sour cream or heavy cream
1 cup (170g) chocolate chips

Steps:

  • Preheat oven to 350°F/180°C. Grease a 9x5-inch loaf pan. Set aside.
  • In a medium bowl sift together flour, baking powder, and salt. Set aside.
  • Note: In this step it's possible to whisk the ingredients in the same order with a hand whisk instead of using a mixer. Mixing the ingredient slowly and with the paddle attachment in the mixer gives the cake a more 'cakey', light texture. In this case there's no need to mix for a few minutes, mix only until the ingredients are combined.In a medium bowl using a mixer fitted with the paddle attachment, beat butter, oil, and sugar on medium speed for about 4 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl as necessary. Add eggs and vanilla extract and beat until combined. On low speed, beat in flour mixture in 3 additions, alternating with the buttermilk (or sour cream/heavy cream) in 2 additions, starting and ending with the flour. Mix in chocolate chips. Once all is added, be careful not to overmix the batter.
  • Scrape batter into prepared pan and smooth the top. Bake for 45-60 minutes or until a toothpick inserted into the center of the cake comes out clean. If the top browns too quickly while baking, cover pan loosely with aluminum foil. Allow cake to cool completely on a wire rack.
  • Store cake at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days. Serve at room temperature.

CHOCOLATE CHOCOLATE CHIP CAKE



Chocolate Chocolate Chip Cake image

This is a chocolate lover's dream! It will definitely satisfy any chocolate craving you may have. I often make this cake for birthdays or other special occasions.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 16

1 cup shortening
2 cups sugar
4 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla extract
5 large eggs
2-1/4 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
2 cups semisweet chocolate chips
FROSTING:
2/3 cup butter, softened
5-1/3 cups confectioners' sugar
1 cup baking cocoa
1 cup milk
2 teaspoons vanilla extract

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Add chocolate and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in the chocolate chips. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, cream butter until light and fluffy. Combine sugar and cocoa; add to creamed mixture alternately with milk. Add vanilla; beat well. Spread frosting between layers and over top and sides of cake.

Nutrition Facts : Calories 924 calories, Fat 44g fat (20g saturated fat), Cholesterol 119mg cholesterol, Sodium 468mg sodium, Carbohydrate 133g carbohydrate (101g sugars, Fiber 5g fiber), Protein 10g protein.

CHOCOLATE CHIP CAKE



Chocolate Chip Cake image

A timeless layer cake, inspired by one of our favorite ice cream flavors! For a showstopping look and the perfect balance of chocolate and vanilla flavors, we've added shaved chocolate to the cake batter and the marshmallow buttercream frosting.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 12

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups milk
1/3 cup butter, melted
3 whole eggs
1/2 cup shaved semisweet chocolate baking bar
1 jar (7 oz) Kraft Jet Puffed marshmallow crème (1 1/2 cups)
1 cup butter, softened
1/2 teaspoon vanilla
1 to 2 tablespoons milk
2 1/4 cups powdered sugar
1/4 cup shaved semisweet chocolate baking bar
3 tablespoons shaved semisweet chocolate baking bar

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with cooking spray.
  • In large bowl, beat cake mix, 1 1/4 cups milk, 1/3 cup melted butter and the whole eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup shaved chocolate until just blended. Divide evenly between pans.
  • Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run metal spatula around edge of pans to loosen cakes. Remove from pans to cooling rack. Cool completely, about 1 hour.
  • In large bowl, beat marshmallow creme, 1 cup softened butter, the vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until thin enough to spread. Stir in 1/4 cup shaved chocolate until just blended.
  • Place one cake layer on serving plate. Spread 3/4 cup frosting on top layer; top with second cake layer. Frost side and top of cake with remaining frosting. Sprinkle on top of cake, and press up side of cake the remaining 3 tablespoons shaved chocolate.
  • Store loosely covered in refrigerator.

Nutrition Facts : Calories 530, Carbohydrate 69 g, Cholesterol 105 mg, Fat 5, Fiber 1 g, Protein 4 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 49 g, TransFat 1 g

LISA'S CHOCOLATE CHOCOLATE CHIP CAKE



Lisa's Chocolate Chocolate Chip Cake image

Super moist and decadent, but easy-to-make cake! Dust with confectioner's sugar if desired.

Provided by Lisa S

Categories     Chocolate Cake From a Mix

Yield 12

Number Of Ingredients 8

1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup vegetable oil
4 eggs
½ cup hot water
1 cup sour cream
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
  • Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan.
  • Bake for 1 hour. Allow to cool.

Nutrition Facts : Calories 515.8 calories, Carbohydrate 49.5 g, Cholesterol 70.4 mg, Fat 35.2 g, Fiber 2.2 g, Protein 6.1 g, SaturatedFat 9.4 g, Sodium 520.6 mg, Sugar 30.7 g

CHOCOLATE CHIP POUND CAKE



Chocolate Chip Pound Cake image

My mom has been making this chocolate chip cake recipe for 30 years. Topped with a chocolate glaze, it is absolutely divine, I once got up at 5 a.m. to bake a cake before work so the ladies in my office could enjoy it warm from the oven. They loved it! -Michelle Werts Brookville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 14 servings.

Number Of Ingredients 15

1 cup butter, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
2 cups sour cream
2 cups semisweet chocolate chips
GLAZE:
1/4 cup semisweet chocolate chips
2 tablespoons butter
1-1/4 cups confectioners' sugar
3 tablespoons 2% milk
1/2 teaspoon vanilla extract

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in chocolate chips., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Whisk in confectioners' sugar, milk and vanilla until smooth. Drizzle over cake.

Nutrition Facts : Calories 630 calories, Fat 30g fat (18g saturated fat), Cholesterol 122mg cholesterol, Sodium 393mg sodium, Carbohydrate 85g carbohydrate (55g sugars, Fiber 3g fiber), Protein 8g protein.

CHOCOLATE CHIP CAKE



Chocolate Chip Cake image

It's hard to believe this wonderfully moist chocolate cake starts with a cake mix and is so easy to make!

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12-16 servings.

Number Of Ingredients 10

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
4 large eggs
1 cup sour cream
1/2 cup vegetable oil
1 cup water
4 ounces German sweet chocolate, grated
1 cup (6 ounces) regular or miniature chocolate chips
1 cup chopped pecans
Vanilla ice cream, optional

Steps:

  • In a large bowl, combine cake and pudding mixes, eggs, sour cream, oil and water. Beat until well blended and creamy. Stir in chocolate and nuts. Spread into a greased and floured 10-in. tube pan. , Bake at 350° for 1 hour 10 minutes or until a toothpick inserted in the center comes out clean. Cool. Serve with ice cream if desired.

Nutrition Facts :

Tips:

  • Use high-quality chocolate chips for the best flavor.
  • Don't overmix the batter, as this can result in a tough cake.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before frosting it.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk.
  • You can also use a chocolate ganache as a frosting for this cake.
  • To make a chocolate ganache, simply heat 1 cup of heavy cream until it is simmering, then remove it from the heat and add 8 ounces of chopped chocolate. Stir until the chocolate is melted and smooth.
  • This cake can be stored at room temperature for up to 3 days.

Conclusion:

Lisa's Chocolate Chocolate Chip Cake is a delicious and decadent dessert that is perfect for any occasion. With its rich chocolate flavor and moist texture, this cake is sure to be a hit with everyone who tries it. Whether you're serving it for a special occasion or just as a sweet treat, this cake is sure to please.

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