Vanilla chocolate chip layer cake. Learn how to make the most amazing vanilla cake, full of chocolate chips and creamy chocolate ganache. Made from scratch with simple ingredients, this cake is the perfect dessert for any occasion. It’s light, fluffy, and easy to make (no mixer required).
Prep time: 30mins | Cook time: 20mins | Yield: 8-10
Ingredients:
For the Cake:
- 2 Large Eggs at room temperature
- 1 cup (240g) Plain Yogurt at room temperature
- 1/2 cup (113g) Unsalted Butter (melted and cooled to room temp)
- 1 tbsp (15g) Vanilla Extract
- 2 1/4 cups (280g) All-Purpose Flour
- 1 1/4 cups (250g) Granulated Sugar
- 2 tsp (8g) Baking Powder
- 1/4 tsp (1g) Salt
- 1 cup (160g) Chocolate Chips
For the Chocolate Ganache Frosting:
- 300g (about 2 cups) Semi-Sweet Chocolate, chopped
- 3/4 cup (180g) Heavy Cream (bring to room temp)
- 1/2 cup (113g) Unsalted Butter (very soft and creamy)
Video:
Directions:
For the Cake:
- Line two 7-inch (18cm) round pans with parchment paper. Set them aside.
- Preheat the oven to 350°F (180°C) for 5 minutes before baking the cakes.
- In a medium bowl, place the egg. Whisk for about 1 minute using a wire whisk.
- Add the yogurt, butter, and vanilla. Whisk until well combined. Set aside.
- In a large bowl, sift the flour, sugar, baking powder, and salt. Add the chocolate chips and stir the dry ingredients until well combined. Make sure to coat all the chocolate chips with flour.
- Pour the wet ingredients mixture over the dry ingredients and stir gently with a spatula until just combined. Do not overmix the batter.
- Spread the batter evenly into the prepared pans.
- Bake for about 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let them cool completely at room temperature.
For the Chocolate Ganache Frosting:
- In a medium bowl, place the chocolate and heavy cream. Melt using a double boiler or microwave in 30-second intervals, stirring after each until smooth.
- Let the ganache cool completely to room temperature.
- Add the butter and whisk vigorously until well combined. Make sure the butter is soft and creamy. This way, the butter will mix better with the ganache, without any lumps.
- Refrigerate the frosting for 30-40 minutes, stirring every 10 minutes until thick enough to spread over the cake. Do not let the frosting in the fridge for too long (otherwise, it may get too hard to spread).
- Assemble the cake (2 layers of cake and 1 layer of filling). Spread the remaining frosting all over the cake and sprinkle chocolate chips on top.
- Keep the cake refrigerated and remove it from the fridge about 1 hour before serving.
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