Go Back
eggless chocolate chip cookie

Eggless chocolate chip layer cake

Eggless chocolate chip cake with brown sugar frosting and dark chocolate ganache drip
Print Recipe Pin Recipe

Ingredients
  

For the chocolate chip cake:

  • 56 grams or 1/4 cup unsalted butter at room temperature
  • 150 grams or 3/4 cup granulated sugar
  • 190 grams or 1 1/2 cups all purpose flour
  • 1 1/4 tsp baking powder
  • 1/2 teaspoon salt
  • 180 ml or 3/4 cup milk at room temperature
  • 1 tsp vanilla extract
  • 1/2 cup dark chocolate chips

For the brown sugar buttercream :

  • 30 grams or 3 tablespoons all-purpose flour
  • 100 grams or 1/2 cup brown sugar
  • 120 ml or 1/2 cup milk
  • 1/4 tsp salt
  • 112 grams or 1/2 cup unsalted butter oom temperature
  • ½ teaspoon vanilla extract

For the dark chocolate ganache drip :

  • 100 grams dark chocolate
  • 80 ml or 1/3 cup dairy cream

Instructions
 

To make the chocolate chip cake :

  • Preheat your oven to 160 C / 325 F . Butter and flour a 6 inch round pan and line the bottom with parchment ( optional).
  • Whisk together the flour, salt and baking powder. Keep aside.
  • Using an electric mixer or whisk , beat the sugar and butter until light and fluffy
  • Add and beat in one-third of the flour - followed by half of the milk (with the vanilla added in) - followed by another one third of flour - the remaining half of milk -lastly the remaining third of the flour. Beat after each addition until incorporated. Don't overbeat after the last addition of flour.
  • Pour the batter into prepared pan and smooth the top.
  • Bake for 40 to 45 minutes until a toothpick inserted in the centre comes out clean and dry.
  • Cool in pan for 5 minutes , gently un-mould and cool completely on wire rack.

To make the brown sugar buttercream :

  • Whisk together flour, sugar and salt in a saucepan.
  • Add the milk and whisk until combined
  • Place saucepan over low heat and whisk continuously as the mixture comes to a boil
  • Once it boils , cook for 1-2 minutes, then take the pan off the heat and whisk for a minute or so. It should be lump free and smooth
  • Let this cool down to room temperature. To hasten the cooling , you can transfer this mixture into another wider bowl or plate . Cover it with plastic wrap, pressing the plastic wrap directly onto the mixture. This prevents a skin from forming. Refrigerate until cool.
  • Once the mixture is cool, beat the butter until fluffy and pale,.This will take 5-10 minutes using an electric mixer.
  • Once the butter is really smooth and pale (important!) , add the cooled mixture one tablespoon at a time, mixing or beating well after each addition
  • After all the mixture has been added, mix or beat for another 3-5 minutes. The buttercream should be smooth and creamy
  • Beat in the vanilla.

For the dark chocolate ganache :

  • Chop up the dark chocolate as small and evenly as possible .
  • Pour the cream on top.
  • Heat this on low either in microwave , or saucepan stirring often until all the chocolate is melted and the ganache is smooth
  • Take off heat and cool until cake is assembled

To assemble the cake :

  • Slice cooled cake horizontally into two layers using a serrated knife.
  • Place bottom layer on the serving plate , cake stand or board.
  • Spread about 1/3 of the frosting on top using a spatula
  • Place second layer on top and press gently.
  • Spread another 1/3 rd of the frosting on top and spread using a spatula
  • Add more frosting on the sides and smoothen as much as possible .
  • Chill for 10 minutes.
  • Apply more frosting and smoothen as needed.
  • Using a spoon , drop small amounts of ganache on the top edge of cake and slightly nudge it so that it drips. Continue along the entire cake edge .
  • Pour some ganache on the centre of top of cake and spread using spatula to cover top.
  • Your cake is ready !

Notes

This cake stays good refrigerated for 3 days or more .
It tastes best at room temperature so be sure to get it out of the refrigerator well in advance before serving.
This is a 6 inch cake , you can double all amounts for a 8 or 9 inch cake. You can also divide the batter into two 6 inch pans and bake for 30 to 32 minutes. 
The frosting makes just enough for covering the cake , you can make 1.5 or 2 times the amount if you plan to do piping. 
You will have more ganache than needed. 
The ratio of ganache depends on the climate you are in.You can add more cream if it doesn't drip freely or microwave a bit if its too stiff.
I used Urban Platter Dark Chocolate Chips and Mawana Brown Sugar
My measuring cup is 240 ml