introduction
This Chocolate Chip Cake with Ganache Drip is a soft, moist cake full of small chocolate chips and a shiny chocolate ganache on top. It looks special but it is simple to make at home. The cake layers bake up light and tender, the buttercream is rich and smooth, and the ganache makes the cake look finished and elegant. If you enjoy treats made with cake-batter flavor, you might also like my recipe for cake batter chocolate chip cookies, which uses similar comforting flavors.
Why You’ll Love This Chocolate Chip Cake with Ganache Drip
You will love this cake because it mixes two favorite things: soft vanilla cake and lots of mini chocolate chips. The buttercream is fluffy and the ganache drip adds a glossy, chocolate finish that looks like a bakery cake. It is rich but not heavy. The mini chips give tiny bites of chocolate in every slice. The cake holds its shape well for parties, birthdays, or a simple weekend treat.
Why Make This Recipe
Make this recipe when you want a cake that feels special but does not take all day. The steps are clear and repeatable. The ingredients are common and easy to find. The cake layers bake evenly in three pans and stack nicely. The method uses room-temperature ingredients so the batter mixes smoothly and you get a fine crumb. The ganache is quick to make and adds a neat, professional touch.
What You Need for Chocolate Chip Cake with Ganache Drip
You do not need fancy equipment. A few simple tools make the work easy:
- Three 8-inch round cake pans
- Parchment paper rounds
- Mixing bowls
- Handheld mixer or stand mixer with paddle attachment
- Silicone spatula and metal spoon
- Large serrated knife for leveling
- Piping bag and tip (optional)
- Cake stand or serving plate and turntable (optional)
- Squeeze bottle or small measuring cup to pour ganache
These tools help the cake come out clean and even. Parchment rounds help the cakes release from the pans without tearing.
How to Make Chocolate Chip Cake with Ganache Drip
Follow these steps in order and let the cake cool fully before you frost.
- Preheat the oven to 350°F (177°C). Grease three 8-inch round cake pans. Line with parchment paper rounds and grease the paper. Parchment helps the cakes come out clean.
- Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- In a mixer with the paddle attachment, beat the butter and sugar on high until creamy, about 3 minutes. Scrape down the bowl as needed.
- Add the egg whites and beat on high until combined, about 2 minutes. Add the sour cream and vanilla and beat on high until mixed.
- With the mixer on low, add the dry ingredients. Slowly pour in the milk while the mixer runs. Do not overmix. Whisk by hand if you need to remove lumps. The batter will be slightly thick.
- Fold in the mini chocolate chips that you tossed in a tablespoon of cake flour.
- Pour the batter evenly into the three pans. Weigh the pans if you want equal layers. Bake for 24–26 minutes, or until a toothpick comes out clean or the top springs back when touched.
- Let the cakes cool in the pans on a rack for 1 hour. Then remove from pans and cool completely on the rack. The cakes must be fully cool before you frost.
- If you plan to pipe plain buttercream decorations, set about 3/4 cup (180g) of frosting aside before adding chips to the frosting.
- For the buttercream: Beat 1 and 1/2 cups (340g) softened butter until smooth. Add 5 and 1/2 cups (650g) confectioners’ sugar, 1/3 cup (80ml) heavy cream, 1 and 1/2 teaspoons vanilla, and 1/8 teaspoon salt. Start on low then increase to high and beat until whipped and fluffy, about 4 minutes. Fold in 1 cup (180g) mini chocolate chips.
- Level the cake tops with a large serrated knife. Place one layer on the stand and spread about 1 cup of frosting evenly. Add the second layer upside down, spread 1 cup of frosting. Add the third layer and spread the rest of the frosting over the top and sides.
- Chill the frosted cake for at least 20 minutes so the frosting firms before you add the ganache.
- For the ganache: Place 6 ounces (170g) finely chopped semi-sweet chocolate in a heat-proof bowl with a pour spout. Heat 3/4 cup (6 ounces or 170–180g/ml) heavy cream in a small pan until it gently simmers. Pour the hot cream over the chocolate and let sit 2–3 minutes to soften the chocolate. Stir slowly until smooth. Transfer the ganache into a squeeze bottle.
- Remove the chilled cake and gently squeeze the warm ganache around the edge in a zigzag while turning the cake so it drips down the sides. Squeeze remaining ganache on top and smooth with an offset spatula. Garnish with berries, extra chips, or cake crumbs.
- Chill uncovered for at least 20 minutes or up to 6 hours. If you set aside plain buttercream, pipe it on once ganache has set.
- Serve the cake at room temperature or chilled. Cover leftovers and store in the fridge for up to 5 days.
Ingredients:
2 and 1/2 cups (285g) cake flour (spooned & leveled), 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature, 1 and 3/4 cups (350g) granulated sugar, 5 large egg whites, at room temperature, 1/2 cup (120g) sour cream, at room temperature, 1 Tablespoon pure vanilla extract (yes, Tbsp!), 1 cup (240ml) whole milk, at room temperature, 1 and 1/4 cups (225g) mini chocolate chips tossed in 1 Tablespoon cake flour, 1 and 1/2 cups (340g) unsalted butter, softened to room temperature, 5 and 1/2 cups (650g) confectioners’ sugar, 1/3 cup (80ml) heavy cream (can be cold or room temperature), 1 and 1/2 teaspoons pure vanilla extract, 1/8 teaspoon salt, 1 cup (180g) mini chocolate chips, 6 ounces (170g) semi-sweet chocolate, finely chopped, 3/4 cup (6 ounces or 170–180g/ml) heavy cream
Best Ways to Serve Chocolate Chip Cake with Ganache Drip
Serve this cake for birthdays, potlucks, or a special weekend dessert. Slice with a sharp knife that you wipe clean between slices for neat pieces. Offer extra whipped cream or vanilla ice cream on the side for people who want a lighter bite. Fresh berries or a dusting of cocoa powder make pretty, simple garnishes. The cake slices well when it is at room temperature.
How to Store Chocolate Chip Cake with Ganache Drip
Store the cake in the fridge covered with plastic wrap or in a cake carrier. It will keep up to 5 days. If you want the best texture, take the cake from the fridge 30–60 minutes before serving so it softens to room temperature. You can freeze cake layers without frosting in a freezer bag for up to 2 months. Thaw overnight in the fridge before assembling and frosting.
Easy Tips to Make Chocolate Chip Cake with Ganache Drip
- Use room-temperature butter, milk, and sour cream. They mix smoothly and give a fine crumb.
- Toss the mini chips in a tablespoon of flour to keep them from sinking.
- Do not overmix once you add the dry ingredients. Mix until just combined.
- Chill the frosted cake before adding ganache. Warm ganache will slide off if the frosting is soft.
- Chop the chocolate finely for ganache so it melts quickly and makes a smooth glaze.
- If the ganache is not thin enough to drip, warm it slightly in a warm water bath. Do not overheat.
Try These Variations of Chocolate Chip Cake with Ganache Drip
- Swap mini chocolate chips for white chocolate chips for a different look and flavor.
- Add a teaspoon of instant espresso powder in the batter to deepen the chocolate note in the ganache.
- Fold in toasted nuts like pecans or walnuts for crunch.
- Use a different frosting flavor such as cream cheese buttercream or chocolate buttercream under the ganache.
- Make this as two thicker layers instead of three for a faster bake time.
Common Questions About Chocolate Chip Cake with Ganache Drip
Q: Can I use regular chocolate chips instead of mini chips?
A: Yes. Regular chips work, but mini chips distribute more evenly through the cake and frosting. Toss them in a little flour so they do not sink.
Q: Can I make the cake ahead of time?
A: Yes. You can bake the layers a day ahead and wrap them well. Make the buttercream and ganache the day you assemble for the freshest texture.
Q: How do I fix grainy or separated ganache?
A: If the ganache looks grainy, stir gently and let it sit a minute. If it separates, warm the bowl over a pan of simmering water and stir slowly until smooth. Avoid microwaving directly.
Q: Can I skip the sour cream?
A: Sour cream adds moisture and tang. You can substitute plain Greek yogurt in equal parts, but the cake may be slightly less rich.
Q: How do I get even layers?
A: Weigh the pans with batter to get even amounts. Level the tops with a serrated knife after baking for neat stacking.
Final Thoughts
This cake is an easy way to make a bakery-style dessert at home. The steps are clear, and the ingredients are simple. The ganache drip gives a neat finish that makes the cake look more polished. With a bit of care in mixing and cooling, you will get a soft cake with lovely chocolate bites in every piece.
Ready to Give It a Try?
Gather the ingredients and pick a day to bake. Follow the steps, chill the cake before the ganache, and enjoy the look and taste of a homemade chocolate chip cake with a shiny ganache drip.
Print
Chocolate Chip Cake with Ganache Drip
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A soft, moist vanilla cake filled with mini chocolate chips and topped with glossy chocolate ganache.
Ingredients
- 2 and 1/2 cups (285g) cake flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (350g) granulated sugar
- 5 large egg whites, at room temperature
- 1/2 cup (120g) sour cream, at room temperature
- 1 Tablespoon pure vanilla extract
- 1 cup (240ml) whole milk, at room temperature
- 1 and 1/4 cups (225g) mini chocolate chips tossed in 1 Tablespoon cake flour
- 1 and 1/2 cups (340g) unsalted butter, softened to room temperature (for buttercream)
- 5 and 1/2 cups (650g) confectioners’ sugar
- 1/3 cup (80ml) heavy cream
- 1 and 1/2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
- 1 cup (180g) mini chocolate chips (for frosting)
- 6 ounces (170g) semi-sweet chocolate, finely chopped (for ganache)
- 3/4 cup (6 ounces or 170–180g/ml) heavy cream (for ganache)
Instructions
- Preheat the oven to 350°F (177°C). Grease three 8-inch round cake pans. Line with parchment paper rounds and grease the paper.
- Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- In a mixer with the paddle attachment, beat the butter and sugar on high until creamy, about 3 minutes. Scrape down the bowl as needed.
- Add the egg whites and beat on high until combined, about 2 minutes. Add the sour cream and vanilla and beat on high until mixed.
- With the mixer on low, add the dry ingredients. Slowly pour in the milk while the mixer runs. Do not overmix.
- Fold in the mini chocolate chips tossed in flour.
- Pour the batter evenly into the three pans. Bake for 24–26 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 1 hour, then remove and cool completely on a rack.
- For the buttercream, beat the softened butter until smooth. Add confectioners’ sugar, heavy cream, vanilla, and salt until fluffy, about 4 minutes. Fold in mini chocolate chips.
- Level the cake tops and stack with buttercream in between layers. Chill for 20 minutes.
- For the ganache, heat heavy cream and pour over chopped chocolate. Stir until smooth. Transfer to a squeeze bottle.
- Gently squeeze warm ganache around the edge of the cake for a drip effect, then smooth the top with an offset spatula. Chill briefly.
- Serve at room temperature or chilled. Store leftovers in the fridge.
Notes
Use room-temperature ingredients for best results. Cake layers can be made a day ahead.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg