In my family, chocolate cake isn’t just dessert-it’s a food group. In our world, there is no other kind of cake beyond chocolate. We aren’t snobs-a Duncan Heinz mix is just as good as a from-scratch chocolate cake recipe. Both have their own specific tastes, and it just depends on what kind of chocolaty flavor you’re looking for and what kind of time you have to spend on your chocolate cake recipe.
Aside from the ease of a box mix, the from-scratch chocolate cake recipe can be easy and quick too. The following chocolate cake recipe, one of my favorite from-scratch chocolate cake recipes, is my own twist on “Vanilla-Fudge Marble Cake” from the Betty Crocker Cookbook. My version, however, is all chocolate–no marble and has a special kick.
Chocolate Chip Fudge Cake
¾ cup butter (softened)
2 ¾ cup flour
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 ½ cup sugar
2 tsp. vanilla
1 ¼ cup buttermilk/sour milk*
1 cup chocolate syrup
1-2 cups of semi-sweet chocolate chips
Before You Begin:
*If you do not have buttermilk on hand, the Betty Crocker Cookbook suggests pouring 1 TBPS of lemon juice into a measuring cup, then pour enough regular milk (any fat content works) to make one cup. Let sit for 5 minutes.
Set out butter and eggs at room temperature before 30 minutes.
Grease & flour a 10 inch fluted tube pan. (I have also used your basic bread pan with no problems)
Preheat the oven to 350 degrees.
-In medium bowl, stir together flour, baking powder, baking soda, and salt.
-In large mixing bowl, beat butter on low to medium speed for about 20 seconds.
-Add sugar and vanilla to butter and beat until fluffy.
-Add eggs one at a time, beating for one minute after each addition.
-Add flour and buttermilk (or sour milk) alternately, beating on low until combined.
-Add chocolate syrup and beat until combined.
-Pour into pan
-Sprinkle 1 to 2 cups of chocolate chips (I love chocolate chips, so I generally get closer to two, but if you don’t enjoy them as much stick with one) on top of the cake. Do not mix.
-Bake at 350 degrees for 50 minutes or until toothpick comes out clean.
-Cool 15 minutes before cutting.
Personally, I rarely ice this cake. Its rich chocolate mix doesn’t really need sugary frosting. Sometimes, I drizzle a little bit of chocolate syrup on top to bring out that flavor from the cake itself. Sprinkling the cake with powder sugar can also be a pretty addition to make the presentation of your chocolate cake recipe even more tempting.