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The flavor of the classic cookie in a moist Bundt cake.

Chocolate Chip Cake

  • Prep Time: Less than 30 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Beginner
  • Course: Dessert
  • Serving Size: Makes 12 to 16 slices
Ingredient Description:
3/4 c. plus 1 Tbsp. butter, room temperature

1/4 c. sliced almonds

1 12-oz. package semi-sweet chocolate chips, divided

1 3/4 c. brown sugar, firmly packed

3 large eggs

3/4 c. sour cream or reduced-fat sour cream

1 tsp. vanilla

1 1/2 c. cake flour, sifted

1/2 c. unsweetened cocoa

1 tsp. baking powder

1 tsp. baking soda

3/4 c. whole milk

1 tsp. unsweetened cocoa (optional)

1 Tbsp. powdered sugar (optional)

Preheat to oven 350°F/180°C. 

Use 1 Tbsp. of butter to grease a 10-inch Bundt pan; coat interior of pan evenly with almonds.  Set aside. 

In a blender or food processor, process 1 c. of the chocolate chips until finely ground; set aside.

In large bowl, beat 3/4 c. butter and brown sugar with an electric mixer until creamy and blended.  Add eggs, one at a time, beating until smooth and fluffy after each addition.  Gradually blend in sour cream; add vanilla and ground chocolate.

In a medium-size bowl, combine flour, 1/2 c. cocoa, baking powder and baking soda; stir until well blended. 

Add flour mixture to butter mixture alternately with milk, beating until smooth after each addition.  Stir in remaining 1 c. chocolate chips.

Spread batter in prepared Bundt pan.  Bake in oven until top of cake springs back when lightly touched and a wooden pick inserted in center of cake comes out clean, about 40 - 45 minutes. 

Let cool in pan on a rack for 30 minutes.  Invert cake onto rack to cool completely.  If desired, mix the 1 tsp. cocoa and powdered sugar; sift over cake before cutting.​