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Chocolate Chip Cake With Whipped Chocolate Buttercream Icing

   

I don’t know about you but I have been spending a lot more time baking while being stuck in the house. We are using up ingredients in our house and it’s been a lot of fun to play with new recipes. 

Many times I make a recipe a few times and set up a pretty photo shoot…but in these times when I don’t want to waste any ingredients, we only make the recipes once and if they are yummy – I want to share them with you. So I am sorry the pictures aren’t super fancy. 

When I was younger I remember my mom buying a cake from Entemans at the grocery store. It was a 9-inch layer cake but not very thick. The cake was more like a crumb cake. But inside was the most delicious whipped chocolate buttercream icing! 

I haven’t seen this cake in the store for many many years – I’m pretty sure they no longer make it. 

This frosting for this cake is very similar. The cake is different but it’s a very fluffy white cake mix that starts with a box of white cake mix. When we ate it while it was still a little warm my kids said it tasted like a chocolate chip pancake. (Maybe a little – but much better!) Here is my pancake recipe if you are looking for a good recipe!

I have a really good friend that is the most amazing florist. We have been sending each other pictures of the treats we are making. When her daughter saw I was making this we decided to trade cake for flowers 🙂 You can see my beautiful bouquet in the cake pictures.

So she drove all the way out to my house and we exchanged our goodies and chatted for a few minutes – following the social distancing rules 🙂 Oh how I love how the flowers brighten up a room and it was so nice to chat with her for a few minutes. 

Side note: if you live near Louisville and you are planning a wedding or social event that needs floral arrangements – please check out J. Elizabeth Designs. She is uber-talented!! 

I really like this cake. It will become a recipe I make when I bring dessert. Currently, my top 2 recipes when I bring desert are my Chocolate Peanut Butter Overload cake and my White Cake With Strawberries and White Chocolate Whipped Mousse.

 

If you have the ingredients in your home make this cake ASAP! If not – wait until this is all over and throw a huge party and serve this dessert!

Chocolate Chip Cake With Whipped Chocolate Buttercream Icing

  • 1 box White Cake Mix (do not use the directions on the box)
  • 1 cup flour
  • 1 cup sugar
  • 1 cup sour cream
  • 1 1/3 cup water
  • 2 Tablespoons oil
  • 4 egg whites
  • 3/4 cups mini chocolate chips
  • 2 Tablespoons flour

 

Whipped Chocolate Buttercream Icing

 
2 sticks unsalted butter room temperature (1 cup)
3 1/2 cups powdered sugar sifted
1/3 cup Dutch-processed cocoa powder sifted
3-4 Tablespoon heavy whipping cream room temperature
1 1/2 teaspoon vanilla
3/4 cup semi-sweet chocolate chips melted, cooled (See note in instructions)

Instructions for the cake:

Preheat your oven to 350*. Line 2 – 9 inch round cake pans with parchment paper and set aside. You can also spray them to make sure the cakes come out of the pan very easily. 

In a mixer add the cake mix, flour, sugar, sour cream, water, and the oil. Mix until combined. Then add 1 egg white at a time. Once all the eggs are in, mix for about 90 seconds.

Divide the cake batter between the 2 cake pans. Bake for about 22-25 minutes until a knife come out clean. If you need to add more time, do it in 3-minute increments. (I had some extra batter so I made a few cupcakes.)

Let cool completely. Put one cake on a plate or cake stand. I like to flip the cake into my hand and remove the parchment paper and then put it baked side down on the cake plate. Trim the cake to make it even. (You can place the cakes in the freezer to handle them easier.)

In a medium bowl, combine the sifted powdered sugar and the cocoa powder. Whisk to combine and set aside.
Using a stand mixer, beat butter until smooth – about 1 minute.

Reduce speed and slowly add the powdered sugar and cocoa mixture one cup at a time alternating adding the heavy whipping cream until desired consistency is reached. 

Add the melted chocolate and mix until well combined and smooth. ( I microwave the chips in a bowl for 1 minute at 50% power. Then I stir it and do 30-second increments at 50% power until it is all melted. I put the bowl in the freezer while I am making the icing and that cools it.)

Layer the cakes – place 1 cake on a plate and spread some icing in the middle – you have plenty of icing to be generous with the filling! Place the second cake on top and then finishing frosting the whole cake. 

 

Serven and enjoy!!

Chocolate Chip Cake With Whipped Chocolate Buttercream Icing

This is a very light and fluffy cake with mini chocolate chips and topped with a delicious Whipped Chocolate Buttercream Icing!

Prep Time 15 minutes
Cook Time 23 minutes
Additional Time 20 minutes
Total Time 58 minutes

Ingredients

  • Chocolate Chip Cake With Whipped Chocolate Buttercream Icing
  • 1 box White Cake Mix (do not use the directions on the box)
  • 1 cup flour
  • 1 cup sugar
  • 1 cup sour cream
  • 1 1/3 cup water
  • 2 Tablespoons oil
  • 4 egg whites
  • 3/4 cups mini chocolate chips
  • 2 Tablespoons flour
  • Whipped Chocolate Buttercream Icing
  •  
  • 2 sticks unsalted butter room temperature (1 cup)
  • 3 1/2 cups powdered sugar sifted
  • 1/3 cup Dutch-processed cocoa powder sifted
  • 3-4 Tablespoon heavy whipping cream room temperature
  • 1 1/2 teaspoon vanilla
  • 3/4 cup semi-sweet chocolate chips melted, cooled (See note in instructions)
  • Instructions for the cake:
  • Preheat your oven to 350*. Line 2 – 9 inch round cake pans with parchment paper and set aside. You can also spray them to make sure the cakes come out of the pan very easily. 
  • In a mixer add the cake mix, flour, sugar, sour cream, water, and the oil. Mix until combined. Then add 1 egg white at a time. Once all the eggs are in, mix for about 90 seconds.
  • Divide the cake batter between the 2 cake pans. Bake for about 22-25 minutes until a knife come out clean. If you need to add more time, do it in 3-minute increments. (I had some extra batter so I made a few cupcakes.)
  • Let cool completely. Put one cake on a plate or cake stand. I like to flip the cake into my hand and remove the parchment paper and then put it baked side down on the cake plate. Trim the cake to make it even. (You can place the cakes in the freezer to handle them easier.)
  • In a medium bowl, combine the sifted powdered sugar and the cocoa powder. Whisk to combine and set aside.
  • Using a stand mixer, beat butter until smooth - about 1 minute.
  • Reduce speed and slowly add the powdered sugar and cocoa mixture one cup at a time alternating adding the heavy whipping cream until desired consistency is reached. 
  • Add the melted chocolate and mix until well combined and smooth. ( I microwave the chips in a bowl for 1 minute at 50% power. Then I stir it and do 30-second increments at 50% power until it is all melted. I put the bowl in the freezer while I am making the icing and that cools it.)
  • Layer the cakes - place 1 cake on a plate and spread some icing in the middle - you have plenty of icing to be generous with the filling! Place the second cake on top and then finishing frosting the whole cake. 
  • Serven and enjoy!!

Instructions

  1. Instructions for the cake: Preheat your oven to 350*. Line 2 – 9 inch round cake pans with parchment paper and set aside. You can also spray them to make sure the cakes come out of the pan very easily. 
  2. In a mixer add the cake mix, flour, sugar, sour cream, water, and the oil. Mix until combined. Then add 1 egg white at a time. Once all the eggs are in, mix for about 90 seconds.
  3. Divide the cake batter between the 2 cake pans. Bake for about 22-25 minutes until a knife comes out clean. If you need to add more time, do it in 3-minute increments. (I had some extra batter so I made a few cupcakes.)
  4. Let cool completely. Put one cake on a plate or cake stand. I like to flip the cake into my hand and remove the parchment paper and then put it baked side down on the cake plate. Trim the cake to make it even. (You can place the cakes in the freezer to handle them easier.)
  5. How to make the icing - In a medium bowl, combine the sifted powdered sugar and the cocoa powder. Whisk to combine and set aside.
    Using a stand mixer, beat butter until smooth - about 1 minute.
  6. Reduce speed and slowly add the powdered sugar and cocoa mixture one cup at a time alternating adding the heavy whipping cream until desired consistency is reached. 
  7. Add the melted chocolate and mix until well combined and smooth. ( I microwave the chips in a bowl for 1 minute at 50% power. Then I stir it and do 30-second increments at 50% power until it is all melted. I put the bowl in the freezer while I am making the icing and that cools it.)
  8. Layer the cakes - place 1 cake on a plate and spread some icing in the middle - you have plenty of icing to be generous with the filling! Place the second cake on top and then finishing frosting the whole cake. 

    Serven and enjoy!!

Did you make this recipe? Use the hashtag #SYDFood so I can share!

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Celebrate Woman

Wednesday 25th of March 2020

I have been cooking a lot these days, including dessert recipes. So much on my camera right now, it’s overwhelming. But I just enjoy cooking! I’ll try your recipes this week, Janell.

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