See in our recipe how to make Chocolate Chip Cake with total preparation and cooking time.
Ingredients
- 150 g butter
- 50 g cocoa
- 2/3 cup boiling water
- 1/3 cup warm milk
- 1 teaspoon baking soda
- 210 g flour
- half teaspoon salt
- 300 g granulated sugar
- 3 pieces large size egg
- 1 tablespoon vanilla essence
- 150 dark chocolate
- 150 g milk chocolate
- 400 g hazelnut cream
- 400 ml cold cream
Preparation
- 1. For chocolate shards, break the dark chocolate into large pieces.
- 2. Place it in a glass bowl and melt it using the bain-marie method.
- 3. Spread one of the two large pieces of parchment paper on the counter.
- 4. Spread the melted chocolate you poured on top with a spatula in a thin layer.
- 5. Place the other parchment paper on top of the chocolate.
- 6. Press with your hands to remove the air trapped in between.
- 7. Roll the chocolate between two sheets of parchment paper into a cylinder 2 centimeters in diameter.
- 8. Place it in a tray and let it sit in the refrigerator 3 hours.
- 9. For cakes, let the butter sit until it softens at room temperature.
- 10. Preheat the oven to 175 degrees.
- 11. Grease the inside of a cake mold with a diameter of 2 pieces 20 cm and sprinkle cocoa on the bottoms and sides.
- 12. Turn the molds upside down and pour out the excess cocoa.
- 13. 50 g take the cocoa into a bowl.
- 14. Add boiling water on top and mix.
- 15. Add the hot milk and mix again.
- 16. Wait until the mixture cools down.
- 17. Sift the flour, baking soda and salt into another bowl.
- 18. Put 150 g butter into a mixing bowl and whip it.
- 19. Add the sugar and whisk 5 minutes with a mixer.
- 20. Add the eggs one by one and continue to whisk.
- 21. Add the vanilla essence.
- 22. Add the flour little by little, continuing to whisk.
- 23. Distribute the cake batter equally into the molds.
- 24. Place in a hot oven and bake 25-30 minutes.
- 25. After taking the cakes out of the oven, let them rest at room temperature.
- 26. For the ganache, put the chocolates in a glass bowl and melt them using the bain-marie method.
- 27. Add the hazelnut cream and mix well.
- 28. Add the cold cream little by little while stirring the mixture constantly.
- 29. Wait until the ganache thickens.
- 30. Level the risen surfaces of the cakes by cutting them with a knife.
- 31. Spread one third of the cream on top.
- 32. Place the other cake on top, distribute the remaining cream to the edges and on top, and spread it with a spatula.
- 33. Take the parchment paper roll from the refrigerator and quickly unroll it on a tray.
- 34. This way, chocolate shards will be formed.
- 35. Stick the larger chocolate pieces to the edges using tweezers.
- 36. Sprinkle the remaining small edges over the cake.
- 37. Keep 1 hour in the refrigerator and serve.
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Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 15 min
- Cooking: 15 min
- Servings: 1
- Published: 18.09.2026
Recipe Images
Recipe Author
İrem Öztürk
12 recipes
