Chocolate Chocolate Chip Cake

On Thanksgiving morning, I decided that no matter how wonderful the pumpkin swirl cheesecake turned out – and it was quite tasty – I couldn’t make only one dessert. So I tried to find something quick that I could adapt. I found plenty of chocolate cakes, and plenty of chocolate chip cakes, but no recipes for chocolate cake with chocolate chips. I improvised. The result came out so well that I will make it again. This time I did it as a Bundt cake; next time I might do it as a layer cake. It’s less sweet than some cakes I’ve made, which I think is good because it makes the chips really stand out. It’s quick; it’s easy; it has just a few ingredients – perhaps the perfect cake!

Ingredients

2 cups unsifted flour

1/4 cup cocoa powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1/2 cup butter, softened

1 cup white sugar

1/2 cup firmly packed brown sugar

1 teaspoon vanilla extract

2 eggs

1 1/4 cups milk

1 cup semisweet chocolate, mini-morsels

Directions

Preheat oven to 350. Butter two eight- or nine-inch layer pans or a Bundt pan. Beat softened butter with both sugars until creamy. Add eggs, one at a time, and vanilla. Combine dry ingredients and add to butter mixture, alternating with milk. (I found this to be best done in small amounts, a little milk then a little of the dry mixture.) Stir in chocolate chips. Pour into prepared pans and bake for thirty-five minutes (forty-five for Bundt). Place on rack to cool for ten minutes. Invert onto rack and continue cooling. I think icing is too much for this cake, but you could frost it if you wanted to. We served it with whipped cream.