Chocolate Chip Cake With Chocolate Frosting Recipes

CHOCOLATE FROSTING

Steps:

• In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in the powdered sugar, milk and vanilla until smooth and creamy.
• Place the chocolate chips in a small bowl and place over a small pan of barely simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth, about 2 minutes. Remove the pan from the heat. Add the melted chocolate to the vanilla frosting and stir until smooth.

CHOCOLATE CHOCOLATE CHIP CAKE

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.

CHOCOLATE CHIP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
• In a large mixing bowl, cream together butter and sugars. Beat in the eggs.
• In another bowl, sift together the flours, baking powder, and salt. Add this alternately with the milk to the creamed mixture. Stir in the vanilla. Chop the chocolate chips coarsely, and add to the batter.
• Pour batter into prepared pans, and bake for 25 to 30 minutes, or until knife inserted in middle comes out clean. You can fill with a Butterscotch Filling, and top with a Chocolate Glaze.

CHOCOLATE CHIP CAKE WITH CHOCOLATE FROSTING

Steps:

• Preheat oven to 350 degrees F.
• Butter and flour 2 (9 inch) round cake pans.
• Mix 2 1/4 cups flour, baking powder, baking soda and salt.
• Toss 3/4 cup mini chocolate chips with remaining 2 T flour; reserve.
• In bowl on medium-high speed, beat 1 cup butter and sugar until fluffy, 2 minutes.
• Beat in eggs, one at a time.
• Beat in sour cream and vanilla until combined.
• Alternately beat in flour mixture with milk.
• Stir in reserved flour-chocolate chips mixture.
• Divide evenly between pans.
• Bake 35 minutes or until toothpick inserted into centers comes out clean.
• Cool 10 minutes.
• Transfer from pans to racks.
• Cool completely.
• Meanwhile, in microwave-safe bowl, microwave remaining 1 1/2 cups chocolate chips on high, stirring often, until melted, about 1 minute.
• Stir until smooth.
• Cool to room temperature, 10 minutes.
• On medium, beat remaining 1 cup butter until fluffy; beat in melted chocolate, then gradually beat in confectioners' sugar, until fluffy.
• Place one cake layer on serving plate; spread with 1 cup frosting.
• Top with remaining cake layer.
• Spread cake top and side with remaining frosting.
• If desired, press additional chocolate chips along bottom edge of cake.
• Cover top with Kisses and Hugs candies.

CHOCOLATE-CHOCOLATE CHIP CREAM CAKE

Steps:

• Preheat oven to 350°F. Butter and flour sides of two 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms of pans with parchment paper; butter and flour parchment. Sift cake flour, baking soda and salt into medium bowl. Stir cocoa and 1/2 cup water in large bowl until very thick paste forms. Set aside.
• Beat unsalted butter, sugar and brown sugar in another medium bowl until well blended. Add eggs 1 at a time, beating well after each addition. Gradually add egg mixture to cocoa mixture, beating until mixture is smooth. Beat in dry ingredients alternately with buttermilk in 2 additions each, beating well after each addition.
• Divide batter between prepared pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Cool cakes in pans on rack 15 minutes. Turn cakes out onto racks; peel off parchment. Cool completely. (Can be prepared 1 day ahead. Wrap in plastic and store at room temperature.)
• Using serrated knife, cut each cake horizontally in half (layers will be thin). Using 9-inch tart pan bottom as aid, transfer 1 cake layer, cut side up, to platter. Spread generous 1/2 cup Chocolate- Chocolate Chip Cream Frosting over. Repeat layering 2 more times, using 1 cake layer and generous 1/2 cup frosting for each layer. Top with fourth cake layer, cut side down. Spread remaining frosting over top and sides of cake. Sprinkle top with white and bittersweet chocolate shavings. Chill at least 1 hour and up to 6 hours. Slice cake.