Chocolate Chip Cake

Ania

This Chocolate Chip Cake is next level good. It's soft, fluffy, comes together in one bowl, and is bound to become a new favourite.

5 from 3 votes

Preheat the oven to 350°F/175°C and line and grease a 9×9 inch square pan.
In a large bowl, add in flour, baking soda, baking powder, cornstarch, cinnamon, salt. Set aside.
2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1 tbsp cornstarch, 1/2 tsp cinnamon, 1/4 tsp salt
In another large bowl, add in white sugar, eggs, butter, vanilla, and sour cream. Whisk together on medium speed for 1 minute until just combined. The trick here is to not over-mix the wet ingredients.
3/4 cups white sugar, 1 cup + 2 tbsp full fat sour cream, 1/2 cup butter, 2 eggs, 1 tbsp vanilla
Add the dry ingredients in and using the electric mixer, mix on high for 2-3 minutes until lighter in colour and very well combined. Make sure to stop and scrap the bowl.
Mix in the mini chocolate chips until well incorporated. At this point don't over-mix the batter.
1/2 cup mini chocolate chips
Add the batter into the prepared pan and spread evenly. Add extra chocolate chips (I sprinkled about 1/4 cup) and sprinkle white sugar (I sprinkled about 1 tbsp) on top (optional, but recommended).
Bake the cake for 32-40 minutes minutes, or until a toothpick inserted comes out dry. Mine took 38 minutes. If it is wet, then the cake hasn’t fully baked yet so continue to bake at 5 minute intervals.
Slightly open your oven door to allow the hot air out and then remove completely from oven and allow it to continue cooling.

*Make sure the butter is very soft before beginning! If it is cold, it will not blend into the cake properly and create the texture we desire.