Chocolate Chip Cake with Ganache Drip

By Sally's Baking Recipes · 120 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Grease three 8-inch round cake pans, line the bases with parchment rounds and grease the parchment.
2. Whisk the cake flour, baking powder, baking soda and salt together and set aside.
3. Cream the butter and sugar on high speed for about 3 minutes. Add the egg whites and beat about 2 minutes. Beat in the sour cream and vanilla on high until combined.
4. Add the dry ingredients and mix on low. With the mixer on low, slowly pour in the milk until combined. Do not overmix; whisk by hand if needed to remove lumps. The batter will be slightly thick.
5. Fold in the mini chocolate chips (tossed in 1 Tbsp cake flour).
6. Divide the batter evenly among the pans. Bake for 24-26 minutes, until a toothpick inserted in the centre comes out clean or the top springs back when lightly pressed.
7. Cool the cakes in the pans on a rack for 1 hour, then turn them out and cool completely on the rack before frosting.
8. Beat the 1½ cups butter until smooth, about 2 minutes. Add the confectioners' sugar, heavy cream (1/3 cup), 1½ tsp vanilla and 1/8 tsp salt. Beat on low, then on high for about 4 minutes until fluffy.
9. Fold in the 1 cup mini chocolate chips.
10. Level the cake tops with a serrated knife. Place one layer on a plate, spread about 1 cup frosting over it, add the second layer upside down and spread about 1 cup frosting on it, then add the third layer and frost the top and sides with the remaining frosting.
11. Chill the cake at least 20 minutes, until the frosting is cold.
12. Put the chopped chocolate in a heatproof bowl. Heat the cream until it just begins to simmer, not boil, and pour over the chocolate. Wait 2-3 minutes, then stir slowly until smooth. Transfer to a squeeze bottle.
13. Working in a zigzag, squeeze the warm ganache around the edge so it drips down the sides. Then squeeze the rest on top and smooth with an offset spatula.
14. Chill uncovered for at least 20 minutes before slicing. Serve at room temperature or chilled; store leftovers covered in the fridge for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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