Prepare to embark on a delectable journey with our Inside Out Chocolate Chip Cake - a dessert that defies traditional baking expectations! This isn't just another cake; it's a heavenly creation that promises to transform your ordinary baking routine into an extraordinary culinary experience. Imagine a moist, rich cake studded with chocolate chips both inside and on top, delivering an irresistible chocolate explosion in every single bite. Whether you're a seasoned baker or a passionate dessert lover, this recipe will become your new go-to indulgence that will have everyone asking for seconds!
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hrs
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to ensure easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside this dry ingredient mixture.
- In a large mixing bowl, cream the softened butter with brown sugar and granulated sugar using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
- Gradually fold in the sour cream, mixing until the batter is smooth and well combined.
- Slowly incorporate the dry ingredient mixture into the wet ingredients, stirring until just combined. Be careful not to overmix.
- Gently fold in half of the chocolate chips into the batter, reserving the remaining chips for topping.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Sprinkle the remaining chocolate chips over the top of the batter.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 10 minutes.
- Carefully transfer the cake to a wire rack and allow it to cool completely before serving.
- Optional: Dust with powdered sugar or serve with a scoop of vanilla ice cream for extra indulgence.
Tips
- Room Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
- Check Doneness Carefully: Use the toothpick test - a few moist crumbs are perfect, but no wet batter.
- Chocolate Chip Distribution: Folding chips into the batter and sprinkling on top creates a delightful texture variation.
- Cooling is Crucial: Let the cake cool completely to set its structure and enhance flavor development.
- Storage Tip: Store in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- Serving Suggestion: A scoop of vanilla ice cream or a light dusting of powdered sugar can elevate this cake to the next level!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 5g
Fat: 19g
Saturated Fat: 11g
Cholesterol: 75mg
