Why you’ll love this recipe
While you are here, also check out our best eggless chocolate cake, chocolate zucchini bread with chocolate chips, and Nutella stuffed chocolate chip cookies. If you are wondering about the number 10 and xoxo on the cupcakes, my little one turned ten months old a few days back. We celebrate his birthday every month with some baked treats, a new set of dresses, toys, and a photo shoot. This time we baked these goodies for him. Decorate the way you love!
Ingredients
Butter: Unsalted softened butter at room temperature is a must for successful chocolate chip cakes.Vegetable oil: I have used vegetable oil. Feel free to use canola oil or refined coconut oil. If using coconut oil, warm it until it melts.Sugars: For the perfect level of sweetness, both brown sugar and granulated sugar are used in the recipe.Eggs: Make sure to use room-temperature eggs so that the batter is smooth. This also adds moisture and acts as a binder that helps to hold the batter together.Vanilla extract: For flavor.Sour cream: To make this cake extremely moist sour cream is a must. You can substitute this with yogurt but make sure you use a full-fat one.All-purpose flour: This is the flour that works well for the cake. Do not substitute it with any other flour.Salt: Enhance the flavor of cake and cupcakes, but it will not make them salty.Baking powder and Baking soda: Leavening agents make your cake rise and make it light and fluffy.Chocolate chips: I have used Ghirardelli® Semi-Sweet Chocolate Baking Chips for both batter and glaze. You can even use milk or dark chocolate. Mini chips, regular chips, or chunks - anything will work. Also, feel free to add walnuts, pecans, almonds, etc. Chocolate ganache(glaze): I have prepared the glaze or ganache using heavy cream and chocolate chips. The consistency of the ganache will depend on the amount of chocolate chips added. The more chocolate, the thicker your ganache will be. See the recipe card below for a full list of ingredients and measurements.
Step-by-step instructions
For the cake batter
Preheat the oven to 350 degrees F. Grease the bundt pan very well. Arrange the cupcake liners and keep them ready. Add softened butter, oil, brown sugar, sugar, and cream in a large mixing bowl using a handheld mixer or a whisk. Next, add eggs, vanilla extract, and sour cream and continue whisking until light. Now add all the dry ingredients, i.e., four, salt, baking powder, baking soda, and mix until just combined. Do not over-mix. Fold in chocolate chips until evenly distributed in the batter.
Bake the cake in a bundt pan or mini cupcakes
Fill mini fluted pans or mini bundt pans with the batter and bake in an oven for 20 -24 mins, or until a toothpick inserted into the center comes out clean. I have filled two mini fluted pans and 16 mini cups. The cupcakes took about 13-15 mins to bake. Remove the mini cakes from a mold after 5 to 10 minutes and let it cool before you pour the glaze.
For chocolate ganache (glaze)
In a double boiler, melt chocolate chips and cream together, occasionally stirring until it becomes smooth and silky. Keep this aside. (More the chocolate thicker the ganache, so vary as desired) Next, pour the chocolate ganache over the mini cakes, and give the finish you desire. For the cupcakes, I have simply decorated them using melted chocolate in a piping bag. You can garnish it with some more chocolate chips if desired!
Tips
You can either prepare six mini cakes or even bake them in a 9 x 9 baking pan or make a full batch of mini cupcakes. The time to bake may vary accordingly. I have baked two mini cakes and 16 cupcakes. Properly cream together sugar, butter, and oil, as this is going to make your cake light and fluffy. Do not overmix the batter, as this will make your cake dense. Depending on the size of the baking pan, the time to bake will vary.
Storing and Freezing Instructions
You can make this a day in advance and cover it and keep it at room temperature until you are ready to serve. Alternatively, you can keep it in the refrigerator for 4 -5 days. You can cover this cake in cling film, place it in an airtight conatiner and freeze it for up to two months. Allow the cake to thaw in the refrigerator overnight before serving. Add glaze just before you are ready to serve if you are making a cake in advance or freezing it.
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Recipe card
