Chocolate Chip Cake

 

A  dessert that blends one's love of chocolate chip cookies and yellow cake. It's the perfect summer treat with your favorite cup of coffee or tea. 

The recipe was adapted from inspiredbycharm.com

This Chocolate Chip Cake is a classic homemade yellow cake that’s extra moist thanks to a special ingredient: yogurt, though sour cream works too.  
Why you will love it

• Uncomplicated ingredients. Everything you need is probably already in your pantry or fridge. It’s the perfect recipe for when you want to whip up something delightful without a trip to the store.
• It’s loaded with chocolate chips. Go big or go home. The amount of chocolate chips in this cake is perfection.
• Serve it any time of the day. It’s wonderful as a breakfast or brunch sweet, perfect with afternoon coffee/tea. 

Cake Ingredients: 

• 2-1/2 cups flour 
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda 
• 1/2 teaspoon kosher salt
• 1 cup unsalted butter, softened
• 1 cup sugar 
• 1/2 cup brown sugar
• 3 eggs 
• 1- 1/2 cups yogurt plain (5%fat) or sour cream
• 1 teaspoon vanilla 
• 1 package 10 oz. dark or milk chocolate chips

Topping 

• 2 tablespoons sugar
• 1 1/2 teaspoons cinnamon
• 3/4 cup crushed walnuts

Directions: 

• Preheat the oven to 350 degrees; spray a 9×9-inch baking dish with baking spray. Set aside.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, cream together the butter, sugar, and brown sugar with an electric mixer until smooth. (This will take about three minutes.) Add the eggs, one at a time, beating well after each addition. Add the sour cream or yogurt and vanilla. Beat to combine. Fold in chips. 
• Add the prepared dry ingredients to the wet ingredients. Beat to combine. (Usually, this takes about 2 minutes at medium speed.)
• Spread in an even layer with a spatula.
• In a small bowl, prepare the topping by whisking together the sugar and cinnamon, adding in crushed nuts. Sprinkle the batter with the cinnamon-sugar nut mixture.
  
• Bake for 40 minutes or until a toothpick inserted near the center comes out clean. Do not overbake.
• Allow the cake to cool before serving.