Chocolate Recipes

Chocolate Chip Cake

Chocolate Chip Cake

Chocolate Chip Cake

Chocolate chip cakes is a favorite of millions of people when it comes to the desert that satisfies. Adults as well as children look forward to any occasion that gives them the opportunity to enjoy a great slice of  cake. Of course, you don’t always need a reason to enjoy this delicious recipe other than being in the mood for the perfect snack. There are many different ways of making chocolate chip cake, which makes it possible to find a recipe that suits your taste buds perfectly. For example, you can go with the basic chocolate chip cake, the cherub chocolate chip cake, the chocolate chip pound cake and there is even a pumpkin  cake.

What Makes Chocolate Chip Cake So Special?

There are several things that make cake so special. For one thing, it is a fairly simple recipe that is easy to make. It can satisfy the sweet tooth of even the most devoted chocolate lover and it is perfect for all occasions including birthdays, weddings and holidays. Since  cake is such an easy recipe to make, many cooks consider it an excellent choice when you just want an after dinner snack.

What Goes in It?

Regardless of which type of chocolate chip cake you choose to try, the basic ingredients will be the same. The main ingredient will be the milk chocolate chips. It is best if you purchase the miniature chips but if you buy the larger ones they can be chopped up. Other ingredients include eggs, flour, sour cream, vanilla and of course, your favorite frosting to top it off. Feel free to browse our pages to learn more about specific cake recipes.


Espresso Chocolate Chip Angel Food Cake


  • 2 teaspoons instant espresso powder
  • 1 1/3 cups cake flour, sifted
  • 1/8 teaspoon salt
  • 1 3/4 cups (about 12 large) egg whites
  • 1 teaspoon cream of tartar
  • 1 3/4 cups granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 1/3 teaspoons freshly squeezed lemon juice
  • 3/4 cup chocolate chips, coarsely chopped
  • Equipment: 10-inch angel food cake pan, uncreased


Preheat the oven to 350 degrees F.
Sift together the espresso powder, cake flour, and salt. Set aside.
Put the egg whites in the bowl of an electric mixer. Using the whisk attachment, whip the egg whites on medium speed until frothy. Add the cream of tartar. Increase to high speed and slowly pour in the sugar. Continue whipping until the whites are stiff but still shiny, about 3 minutes.
Reduce to low speed and add the vanilla extract and lemon juice. Add the reserved flour mixture. When the flour mixture is almost completely incorporated, remove the bowl from the machine and fold in the chocolate chips. Make sure that the chocolate chips are spread throughout the batter and that the flour is evenly mixed into the egg whites. Do not over mix.
Pour the batter into the prepared pan and cut through it a few times with a dull knife to break up any air pockets.
Bake until a skewer inserted in the middle comes out clean, 40 to 45 minutes. Invert the cake on a rack and let it cool upside down in the pan.
Unmold the cake and slice it with a serrated knife.


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