Triple-layer vanilla chocolate chip cake covered in a rich ganache with cream cheese frosting and chocolate chip cookie decorations. This decadent dessert is the absolute best for parties, holiday celebrations, Valentine's Day and more.
In a medium sized mixing bowl, whisk together the flour, cornstarch, baking powder, salt and baking soda. Set aside.
Add the butter, sugar and brown sugar to a large bowl and mix. Beat together on high speed for 1 minute to ensure that it is fluffy and smooth. Add in the vegetable oil and mix until incorporated.
Add in the eggs and beat together for 15 seconds.
Next, mix in the milk and vanilla. Add in the flour mixture and mix just until incorporated.
Lastly, fold in the mini chocolate chips until evenly dispersed throughout the batter.
Divide the cake batter into the three prepared cake pans. Bake for 22-24 minutes or until a toothpick inserted comes out with moist crumbs.
Remove from the oven and place onto a cooling rack to cool completely.
Frosting Instructions
Add the powdered sugar, butter, cream cheese, brown sugar, vanilla and salt into the bowl of a stand mixer fitted with a paddle attachment (you may also use a hand mixer and large bowl).
Beat together on high speed for 2-3 minutes to ensure that it is smooth and fluffy. Spoon out about 1 cup of the frosting into a piping bag fitted with a star tip.
Fold the chocolate chips into the remaining frosting.
Place a layer of cooled cake onto a cake stand or large platter. Spread about ¾ cup of frosting over the surface of the cake with an offset spatula or rubber spatula. Repeat with all three layers and spread the remaining frosting over the top and sides of the cake.
Once the cake is frosted, pour the ganache onto the top of the cake and spread to the edges.
Let the ganache set for 2 minutes before piping swirls of frosting onto the top of the cake in a circle.
Add chocolate chip cookies in between frosting swirls (optional).
Ganache Instructions
Heat the heavy cream in a small, microwave safe bowl for 1 minute. Pour the heated heavy cream over the chocolate chips and let set for 1 minute to allow the chocolate chips to melt.
Whisk the melted chocolate and heavy cream together until smooth. Stir in the corn syrup.
Let the ganache set for a few minutes while you frost the cake to allow it to cool.
Notes
Substitutions
Vegetable oil - Canola or peanut oil can be used instead.
Corn syrup - This can be completely omitted, however, the ganache will not have quite the beautiful sheen without it.
StorageCake may be stored in an airtight container at room temp for 2 days or in the fridge for up to 5 days.