If you’re searching for the ultimate celebration treat, look no further—this Chocolate Chip Cake with Ganache Drip is a dream come true for chocolate lovers and dessert aficionados alike. Each bite marries fluffy, buttery cake studded with mini chocolate chips and a luxuriously smooth ganache drip that’s impossibly glossy and decadent. This showstopper is easier to make than it looks, and it has quickly become my go-to for birthdays, family gatherings, or any occasion that calls for something outstanding and downright delicious. Whether you’re new to baking or a cake pro looking for a new favorite, this cake will absolutely steal the show and your heart.
Ingredients You’ll Need
The beauty of this Chocolate Chip Cake with Ganache Drip is how it elevates basic pantry staples into something extraordinary. Each ingredient plays a crucial role—from creating a tender crumb to ensuring a perfect ganache finish, nothing is here by accident. Here’s why you want each one in your kitchen:
- All-purpose flour: Provides the sturdy-yet-soft structure so your cake slices stand tall and fluffy.
- Baking powder: Works together with baking soda to ensure the cake rises beautifully for airy layers.
- Baking soda: Gives extra lift for a lighter, softer texture.
- Salt: Sharpens and balances the sweetness for a more nuanced flavor.
- Unsalted butter (room temperature): Adds unmatched richness and ensures a tender crumb when creamed with sugar.
- Granulated sugar: Brings sweetness and also aids in creating a moist, delicate cake by trapping air during creaming.
- Large eggs (room temperature): Bind the ingredients and add moisture, for a cake that’s as fluffy as it is rich.
- Vanilla extract: Rounds out the flavors, offering warm, aromatic notes that pair beautifully with the chocolate.
- Whole milk (room temperature): Ensures a tender, light cake with just the right amount of moisture.
- Mini chocolate chips (plus 1 tablespoon flour): Dot the entire cake with gooey chocolate bursts; tossing with flour keeps them from sinking.
- Heavy cream: The key for an ultra-creamy, pourable ganache that sets gorgeously on the cake.
- Semi-sweet chocolate (finely chopped): Delivers deep chocolate flavor and a shiny, luxurious ganache.
- Unsalted butter (for ganache): Adds gloss and an extra layer of silkiness to the ganache drip.
How to Make Chocolate Chip Cake with Ganache Drip
Step 1: Prep Your Cake Pans and Oven
Begin by preheating your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing and flouring them thoroughly, then line the bottoms with parchment paper for an easy, flawless release after baking. A little effort here saves any stressful cake mishaps later on!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This quick sift ensures even distribution and prevents clumps, setting you up for a cake texture that’s uniform and tender in every single bite.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together on medium-high speed for about 3-4 minutes, until the mixture is pale and ultra-fluffy. This creaming step infuses the batter with air, giving your Chocolate Chip Cake with Ganache Drip its signature lift and lightness.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, ensuring each is fully incorporated before the next goes in. Beat in the vanilla extract too—this infuses the cake with a nest of delicate, fragrant flavor notes that make all the difference.
Step 5: Combine Dry and Wet Mixtures
Alternate adding your dry ingredients and the whole milk to the butter mixture in three parts, starting and ending with the dry. Don’t rush—gentle mixing ensures a smooth, lump-free batter (and a cake that’s never tough!).
Step 6: Fold in Mini Chocolate Chips
Toss your mini chocolate chips in a tablespoon of flour to stop them from sinking and gently fold them into the batter. Those tiny chips are like tiny bites of chocolatey joy throughout every slice!
Step 7: Pour and Bake
Divide the batter as evenly as possible among your pans and smooth the tops with an offset spatula. Bake in your preheated oven for 22-25 minutes. The cakes are done when a toothpick inserted in the center pops out clean, with just a few moist crumbs clinging.
Step 8: Cool the Cakes
Let the cakes cool in their pans for 10 minutes before turning them out onto wire racks. This short wait helps them firm up, so they hold together beautifully when handled. Leave them to cool completely before assembling your Chocolate Chip Cake with Ganache Drip.
Step 9: Make the Ganache
Meanwhile, get working on the ganache: heat heavy cream in a small saucepan over medium, just until steaming but not boiling. Pour the hot cream over the finely chopped chocolate in a heatproof bowl, let it stand two minutes, then stir until smooth and glossy. Stir in the butter until melted, and let the ganache cool for 10-15 minutes until slightly thickened—but still pourable!
Step 10: Assemble and Decorate
Place one cake layer on your serving plate. If you like, add a thin layer of ganache or chocolate buttercream between each layer for extra indulgence. Stack the cake, then pour the ganache over the top, letting it elegantly drip down the sides for maximum wow factor. Let the Chocolate Chip Cake with Ganache Drip set slightly before slicing and serving.
How to Serve Chocolate Chip Cake with Ganache Drip
Garnishes
Take your cake from stunning to spectacular by adding a sprinkle of extra mini chocolate chips on top, chocolate curls, or even a flourish of edible gold leaf. A touc of flaky sea salt can elevate the chocolate flavor, too. Fresh berries or a dusting of powdered sugar offer a lovely color and lightness that contrast perfectly with the richness of the ganache drip.
Side Dishes
This cake is the star of any table, so choose simple accompaniments that let it shine. Think coffee, espresso, or a scoop of vanilla bean ice cream for those who want something cool and creamy on the side. Fresh strawberries or raspberries are another stellar option, brightening each bite with their natural tartness.
Creative Ways to Present
For birthdays or celebrations, arrange your Chocolate Chip Cake with Ganache Drip on a pretty cake stand, and pile chocolate-dipped strawberries or cookies around the base. Serving individual slices with a drizzle of leftover ganache and a dollop of whipped cream always elicits happy sighs. And for truly fun occasions, try mini cakes or cupcakes using the same batter for easy, hand-held treats—perfect for a crowd or kids’ party.
Make Ahead and Storage
Storing Leftovers
To keep your cake tasting fresh and delightful, cover any leftover Chocolate Chip Cake with Ganache Drip with plastic wrap or an airtight cake dome and store at room temperature for up to three days. If your kitchen is particularly warm, consider refrigerating it, just allowing the cake to come to room temperature before serving for the best texture and flavor.
Freezing
If you want to get ahead of schedule, you can freeze the fully assembled cake or just the cake layers. Wrap them tightly in plastic wrap and a layer of foil, then place in an airtight container. For best results, freeze without the ganache drip and add the ganache after thawing. The cakes will keep well in the freezer for up to three months.
Reheating
While Chocolate Chip Cake with Ganache Drip is best enjoyed at room temperature, if you need to revive a chilled slice, simply let it stand at room temperature for 30 minutes. For a touch of coziness, microwave individual slices for just 5-10 seconds—this gently softens the crumb and makes the chocolate chips a little gooey again, just like fresh from the oven.
FAQs
Can I use regular chocolate chips instead of mini?
Yes, you can substitute regular chocolate chips, but mini chips are recommended as they distribute more evenly throughout the cake, ensuring plenty of chocolate in every forkful. If using regular chips, toss them in flour to prevent sinking and consider using a slightly smaller total quantity to avoid sinking.
What’s the best way to get the perfect ganache drip?
The secret is to let your ganache cool until it’s thick but still flows easily—about 10-15 minutes. Pour slowly and use a spoon or squeeze bottle to control the drip. Practice makes perfect, so don’t stress if it’s not flawless on your first try!
Can I make this cake in advance?
Absolutely! You can bake the cake layers a day or two ahead and wrap them well in plastic wrap. Store at room temperature until you’re ready to assemble. The ganache is best made just before assembling and serving for that beautiful, glossy finish.
Is this recipe suitable for cupcakes?
It sure is! Divide the batter between lined muffin tins and bake at the same oven temperature for about 15-20 minutes, or until a toothpick comes out clean. Drip each cupcake with ganache for adorable, individualized Chocolate Chip Cake with Ganache Drip treats.
How do I keep the chocolate chips from sinking?
Tossing the chocolate chips in a tablespoon of flour before folding them into the batter really helps suspend them, so they don’t all end up at the bottom. Don’t skip this key little trick for a perfectly spotty cake every time!
Final Thoughts
Sharing a slice of Chocolate Chip Cake with Ganache Drip has a way of making any moment feel extra special. Whether you’re celebrating or just craving something chocolatey, this cake is one you’ll turn to again and again. I hope you have as much fun making it as you will seeing those first delighted smiles when everyone tries a piece—happy baking!
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Chocolate Chip Cake with Ganache Drip Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavor of this Chocolate Chip Cake with a luscious Ganache Drip. Perfect for any celebration or special occasion, this cake is sure to impress with its moist crumb, bursts of mini chocolate chips, and silky chocolate ganache.
Ingredients
Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (room temperature)
- 1 3/4 cups granulated sugar
- 4 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1 1/4 cups whole milk (room temperature)
- 1 1/2 cups mini chocolate chips (plus 1 tablespoon flour for tossing)
Ganache:
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate (finely chopped)
- 1 tablespoon unsalted butter (for ganache)
Instructions
- Prepare the Cake: Preheat the oven, prepare cake pans, and mix dry ingredients. Beat butter and sugar, add eggs and vanilla, then alternate adding dry ingredients and milk. Fold in chocolate chips, bake, and cool cakes.
- Make the Ganache: Heat cream, pour over chocolate, stir until smooth, then add butter. Let cool until slightly thickened.
- Assemble the Cake: Stack cake layers, spread ganache or frosting between, and pour ganache over the top, allowing it to drip down the sides. Let set before serving.
Notes
- For extra chocolate flavor, include chocolate buttercream between layers before adding the ganache drip.
- Store any leftover cake covered at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42g
- Sodium: 230mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
