Description
A soft, moist vanilla cake filled with mini chocolate chips and topped with glossy chocolate ganache.
Ingredients
Scale
- 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