- 30 minutes
- 35 minutes
Whether this is cake for dad, husband, son or grandson, it's a safe bet no man could resist this double layer chocolate cake with dark chocolate chips and creamy icing. Because it is frosted while the cake is still warm, the result is an ooey gooey flavor explosion. A little more time and effort goes into this cake, but the contrasting textures of the moist cake, creamy frosting and crunchy chocolate chips is worth it. A glass of very cold milk is the perfect accompaniment to this decadent dessert.
- For the Cake: Preheat oven to 350 degrees. Pulverize chocolate chips in food processor. Grease and flour 2 small baking pans or 1 13 x 9 inch baking pan. Mix all of the dry ingredients including pulverized chocolate chips. Add In a separate bowl, mix wet ingredients and gradually add dry flour and chocolate chips mixture until blended.
- Pour into pan(s) and bake approximately 35 minutes depending on your oven â test cake by inserting a knife or toothpick into the center of the cake. When it comes out clean, the cake is done.
- For the frosting: While cake is cooling, mix butter, confectioners sugar, salt and melted chocolate chips in a small mixing bowl. Place large plate on top of cake pan and invert so cake is removed from cake pan onto plate right side up. Slice through the round part of the cake so the top of the cake is flat. Repeat for the second layer. Frost the bottom layer of cake, then top with second layer and frost. Dot layers of frosting with whole Ghirardelli chocolate chips and serve while warm.