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Chocolate Chocolate Chip Cake

This is a chocolate lover's dream! It will definitely satisfy any chocolate craving you may have. I often make this cake for birthdays or other special occasions.
  • Total Time
    Prep: 20 min. Bake: 30 min. + cooling
  • Makes
    12 servings


  • 1 cup shortening
  • 2 cups sugar
  • 4 ounces unsweetened chocolate, melted and cooled
  • 2 teaspoons vanilla extract
  • 5 large eggs
  • 2-1/4 cups cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2 cups semisweet chocolate chips
  • 2/3 cup butter, softened
  • 5-1/3 cups confectioners' sugar
  • 1 cup baking cocoa
  • 1 cup milk
  • 2 teaspoons vanilla extract


  • In a large bowl, cream shortening and sugar until light and fluffy. Add chocolate and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in the chocolate chips.
  • Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For frosting, in a large bowl, cream butter until light and fluffy. Combine sugar and cocoa; add to creamed mixture alternately with milk. Add vanilla; beat well. Spread frosting between layers and over top and sides of cake.
Nutrition Facts
1 slice: 924 calories, 44g fat (20g saturated fat), 119mg cholesterol, 468mg sodium, 133g carbohydrate (101g sugars, 5g fiber), 10g protein.

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Average Rating:
  • Ralberto
    Mar 27, 2014

    I love chocolate cake and always try to make it myself at home if something new will be there. Thanks for sharing this chocolate chip cake recipe and intergradients. I?ll definitely try it at my home on this weekend and hoped enjoy it a lot with my family.

  • s_pants
    Apr 20, 2012

    I can only rate the cake since I used another recipe for the frosting (needed to tint it). The cake is very moist and flavorful. I used soy milk with lemon juice to make "buttermilk". If you level off the edges, it is a bit difficult to frost.