This Brown Sugar Chocolate Chip Snack Cake tastes just like my Bakery Style Chocolate Chip Cookies in cake form with rich butterscotch flavor from dark brown sugar and vanilla. The texture is fluffy but with a bit of heft to stick with the chocolate chip cookie theme. It's the sister to my Oreo Cookies and Cream Cake which is also incredibly delicious! I pair this cake with a rich dark chocolate ganache and its loaded with mini chocolate chips.
WHY YOU WILL LOVE THIS RECIPE
- Easy melt & mix cake recipe - this brown sugar cake batter is easy to make since you use melted butter and whisk everything up in one bowl.
- Rich brown sugar cake - brown sugar, butter and a good dose of vanilla are what make this cake taste like a chocolate chip cookie! There's also baking soda as the main leavening agent which contributes to the "golden brown" taste.
- Dark chocolate ganache frosting - the frosting is simple for this recipe, and how could I use anything other than chocolate! It's smooth and silky and fudgy.
- Mini chocolate chips - I like how mini chocolate chips spread all through the batter, but you can use regular chocolate chips and it won't change the recipe.
- Butter - what's a chocolate chip cookie without butter? It's very important and I wouldn't make this cake with oil.
- Brown sugar - I really recommend dark brown sugar so that you get the most of the molasses taste which is quintessential for chocolate chip cookie flavor. h
- Pure vanilla extract - vanilla is absolutely important in the flavor of this cake, so use your favorite kind but do not leave it out. I prefer this Madagascar Bourbon Vanilla Extract.
- Egg - one large egg will set the structure of this cake to make a tender yet open and substantial crumb.
- Milk - milk will add the right amount of moisture to the batter and keep the flavor simple and clean.
- All purpose flour - I use regular unbleached all-purpose flour to make this cake. The batter is meant to be on the thicker side to make a sturdy cake.
- Mini chocolate chips - I really like the look of mini chips here but you can use any kind of chocolate chips that you like.
- Dark chocolate - you'll need semi-sweet chocolate to make the ganache. It has the right amount of sweetness to make a silky ganache without additional sugar.
- Whipping cream - pure cream with minimum 35% milkfat is necessary to make a rich velvety ganache frosting.
STEP BY STEP INSTRUCTIONS
- STEP 1). Combine dry ingredients. Sift flour, baking powder, baking soda and salt into a medium bowl. Whisk to blend evenly.
- STEP 2). Combine wet ingredients. Combine melted butter, sugar, vanilla extract in a large bowl and whisk until smooth.
- STEP 3). Mix in egg. Whisk in egg until evenly incorporated.
- STEP 4). Add dry ingredients with the milk. Add the flour mixture and mix on low then mix in half the milk until just combined then mix in remaining milk.
- STEP 5). Add chocolate chips. Fold in chocolate chips.
- STEP 6). Bake. Bake for 22-26 minutes until a skewer comes out clean.
- STEP 7). Make the frosting. Combine cream and salt in a saucepan over medium heat until it simmers. Pour it over chopped chocolate in a heatproof bowl and let stand for 3 minutes. Whisk from the center and working your way out to the edges making concentric circles until it transforms into a thick glossy ganache. It should be completely melted and smooth. Let the ganache cool at room temperature for about 20 minutes until it is thick, then place it in the fridge and stir every 10 minutes until it is thick like pudding.
- STEP 8). Frost the cake. Spread the thickened ganache over the cooled cake and sprinkle extra chocolate chips on top.
EXPERT BAKING TIPS FOR CHOCOLATE CHIP COOKIE CAKE
- Do not reduce the sugar - the right amount of sugar will create the right texture in this cake.
- Keep an eye on the baking time. Set a timer for the first time stated in the recipe and check with a skewer - it should come out clean. This cake will become dry if you over-bake it.
- Mix gently. Fold the dry ingredients in gently and do not over-mix the batter.
- Don't skip the salt. A good dose of salt will enhance the butterscotch taste.
Yes, in fact I recommend salted butter to bump up the butterscotch flavor! You don't even need to change the amount of salt since it's just 6 tablespoons of butter. It will be slightly saltier, but very good!
I would not recommend that you replace brown sugar with white sugar since it will defeat the purpose of this cake tasting like a chocolate chip cookie. The molasses in brown sugar is very important for the taste.
I prefer to use whole milk (homo milk) for baking, but 2% milk will also work. Avoid skim milk which has the milk fat removed.
No, dark chocolate is necessary. When making ganache, the ratio of cocoa solids to cream is very important to achieve the right consistency. If you use milk chocolate then the frosting will be too runny and it will not set up thick. That's because milk chocolate has less than 35% cocoa solids and is mostly sugar.
If you ganache is runny, then it may be because the chocolate you are using is too sweet. Make sure you use chocolate with minimum 55% cocoa solids. Also, you may need to refrigerate it for longer - just pay attention that it doesn't get too cold or it will become stiff.
If the ganache becomes grainy, then it may be that you over mixed it when you added the cream to the chocolate. It is important to stir gently at this stage to create a smooth emulsion and avoid incorporation of air bubbles.
STORING AND FREEZING
How do I store this cake?
Store this cake in an airtight container at room temperature. It will keep for up to 4 days.
Can I freeze this cake?
You can freeze the unfrosted cake. Wrap it well with plastic and then place it in a freezer bag. Keep frozen for up to 3 months.
If you love cake, check out these recipes!Sticky Toffee Date CakeThe BEST Moist Chocolate Cake RecipeMoist Lemon Blueberry BreadOlive Oil Chocolate Bundt CakeBest Vanilla Cupcake Recipe with Chocolate Fudge FrostingChocolate Chip Banana Cake with Creamy Milk Chocolate FrostingBlueberry Peach Upside Down Cake
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Brown Sugar Chocolate Chip Snack Cake
- 6 tablespoon 84g unsalted butter, melted
- ⅔ cup 145g packed dark brown sugar
- 3 tablespoon 40g granulated sugar
- 1 teaspoon 5ml pure vanilla extract
- 1 large egg
- heaped ¼ tsp salt
- 1 ¼ cups 180g all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup 120ml milk
- ¾ cup mini dark chocolate chips
- 1 cup 237ml 35% whipping cream
- 8 oz 227g semisweet dark chocolate (50-55% cocoa), finely chopped
- Preheat the oven to 350F. Line an 8x8-inch baking pan with parchment paper.
- Make the cake batter. Sift flour, baking powder, baking soda and salt into a medium bowl. Whisk to blend evenly.
- Combine melted butter, sugar, vanilla extract in a large bowl and whisk until smooth. Whisk in egg until evenly incorporated. Add the flour mixture and mix gently until it is just moistened. Add half the milk and whisk until just combined then mix in remaining milk until the batter is smooth. Fold in chocolate chips.
- Bake for 22-26 minutes until a skewer comes out clean.
- Make the frosting. Combine cream and salt in a saucepan over medium heat until it simmers. Pour it over chopped chocolate in a heatproof bowl and let stand for 3 minutes. Whisk from the center and working your way out to the edges making concentric circles until it transforms into a thick glossy ganache. It should be completely melted and smooth.
- Let the ganache cool at room temperature for about 20 minutes until it is thick, then place it in the fridge and stir every 10 minutes until it is thick like pudding. Do not forget about it or it will firm up and become stiffy.
- Spread the thickened ganache over the cooled cake and top with extra chocolate chips!