Chocolatechipcrumbcake Recipes

CHOCOLATE CHIP CRUMB CAKE

Steps:

• In a bowl, combine flour, sugar, butter and salt until crumbly. Set aside 1 cup. Stir baking soda, cinnamon and cloves into the remaining crumb mixture. Add egg and buttermilk; mix well. Pour into a greased 13x9-in. baking pan. Sprinkle with reserved crumb mixture; top with chocolate chips and nuts. Bake at 350° until cake tests done, about 30 minutes. Cool on a wire rack.

CHOCOLATE CHIP CRUMB CAKE

Steps:

• Pre-heat oven to 350F (180C). Lightly grease and flour a 9x5 inch (23 x 10 cm) loaf pan.

CHOCOLATE CHIP CRUMB CAKE

Steps:

• Combine the dry ingredients (excluding chocolate) for the cake together in a medium bowl Combine the wet ingredients for the cake in a large bowl, stir.
• Mix the dry ingredientsinto the wet ingredients.
• Fold in the chocolate chips.
• Spread into a greased 9x13 pan.
• Mix topping ingredients together and sprinkle on top of cake.
• Bake at 350F 45-50 minutes.

CHOCOLATE CHIP CRUMB CAKE

Steps:

• For the crumbs: Put the flour, brown sugar, granulated sugar, cinnamon and salt in a mixing bowl and mix by hand. Pour in the butter and squeeze the crumbs tightly together, forming large or jumbo crumbs. Put the bowl in the refrigerator until the mixture is cold, 1 hour or overnight. (The crumbs can also be frozen for several weeks if wrapped airtight; defrost them for 15 to 20 minutes at room temperature before assembling the cake.)
• For the cake: Heat the oven to 350 degrees F. Butter a 9x13-inch baking dish.
• Sift the flour, sugar, baking soda and salt together into the bowl of a stand mixer fitted with the paddle attachment. On low speed, mix in the butter 1 tablespoon at a time. Mix in the almond paste. Add the eggs and yolks one at a time. Mix in the vanilla bean paste. Add the buttermilk, then cream the batter on medium-high speed until very light and fluffy, 2 to 3 minutes. Fold in the chocolate chips by hand.
• Scrape the batter into the buttered baking dish. Smooth the top, tap the dish on the countertop and top evenly with the crumbs. Bake 20 minutes, then rotate the cake and bake until a cake tester inserted into the center of the cake comes out clean, 25 to 30 minutes longer. (After the first 20 minutes, I cover the pan with foil to keep the crumbs from getting too dark.)
• Remove the baking dish from the oven and set it on a cooling rack for 20 minutes. Eating this cake warm from the oven is one of the best memories I have. The smell of cinnamon and sugar drives me crazy. Eat it for breakfast, warmed up for a snack, or serve it with warm caramel sauce and ice cream for dessert.
• The cake will keep for 2 to 3 days if stored in an airtight container at room temperature.

CHOCOLATE CHIP COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• In a medium bowl, stir together the flour, baking powder and soda. Set aside.
• In a large bowl, cream the butter and 1 cup of sugar. Add eggs, sour cream and vanilla. Mix well.
• Add the flour mixture and combine. Batter will be thick.
• In a separate bowl, combine chocolate chips, 1/2 cup sugar and cinnamon. Set aside.
• Spread half of the cake batter in prepared pan. Sprinkle half of the chocolate chip mixture over the batter. Repeat with the remaining batter, and then the remaining chocolate chip mixture.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, 25 to 30 minutes. Cool on wire rack.

CHOCOLATE CHIP COFFEE CAKE

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, sour cream and vanilla; mix well. In another bowl, combine the flour, baking powder and baking soda; add to creamed mixture (batter will be thick). , Spread half the batter into a greased 13x9-in. baking pan. Combine chocolate chips, cinnamon and remaining sugar; sprinkle half over batter. Drop remaining batter by spoonfuls over the top. Sprinkle with remaining chip mixture. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

CLASSIC CHOCOLATE CHIP CRUMB CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch square baking pan with nonstick cooking spray and line it with parchment.
• For the crumb topping: Combine the melted butter, brown sugar, vanilla, salt and cinnamon in a medium bowl. Stir in the all-purpose flour just until the mixture is crumbly (some dryer bits may remain--that's OK). Toss the mini chocolate chips with the crumb topping and set aside.
• For the cake: Combine the eggs, buttermilk, oil and vanilla in a liquid measuring cup and whisk to break up the eggs. Set aside.
• Combine the cake flour, granulated sugar, baking powder and salt in the bowl of a stand mixer fitted with the paddle attachment and whisk by hand or mix on low speed until combined, about 30 seconds.
• With the mixer running on low speed, add the cubed butter and mix until all of the butter is incorporated into the dry ingredients and the mixture resembles breadcrumbs. With the mixer still running on low speed, add the egg mixture and mix until moistened. Stop and scrape the bowl and paddle, then mix on medium-high speed for 30 seconds.
• Pour the batter into the prepared pan and sprinkle 2 tablespoons of the mini chocolate chips over the top. Scatter the crumb topping mixture evenly over the cake batter, then scatter the remaining 1 tablespoon of the chips over top.
• Place the baking pan on a rimmed baking sheet to prevent over-browning. Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs, 43 to 46 minutes. An easy way to test crumb cake is to nudge some of the crumbs away with the toothpick then insert the toothpick into the cake below. Let cool in the pan until barely warm before slicing.

THE ORIGINAL CHOCOLATE CHIP COOKIE CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
• Stir flour, baking soda, and salt together in a bowl.
• Beat butter, white sugar, and brown sugar together in a bowl with an electric mixer until light and fluffy, 3 to 5 minutes. Beat eggs and vanilla into butter mixture until smooth. Gradually stir flour mixture into butter mixture until just combined. Stir in chocolate chips and nuts. Spread cookie batter into prepared pan.
• Bake in the preheated oven until golden and the cake springs back when lightly pressed, 20 to 25 minutes. Cool before cutting into 2-inch squares.

YUMMY CHOCOLATE CRUMB CAKE

Steps:

• Heat oven to 350 degrees.
• Grease 9-inch baking pan.
• Stir together flour and sugar in large bowl.
• Remove 1/2 cup mixture; set aside for topping.
• Stir baking soda, baking powder and salt into remaining flour mixture.
• Add butter, egg, milk and syrup; beat mixer until well blended.
• Pour batter into greased pan.
• Sprinkle reserved flour mixture over top.
• Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
• Serve warm or at room temperature.

CHOCOLATE CHIP CHURCOOKCAKE RECIPE BY TASTY

Steps:

• Grease a 10-inch (25 cm) springform pan with nonstick spray. Line the sides with parchment paper.
• Make the chocolate chip cookie crust: In a large bowl, whisk together the granulated and brown sugars, salt, and melted butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before dissolving back into the mixture.
• Sift in the flour and baking soda, then fold with a spatula to incorporate, being careful not to overmix. Fold in the chocolate chips.
• Press the cookie dough evenly into a circle along the bottom of the prepared pan. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to overnight for a more intense, toffee-like flavor and deeper color. The longer the dough rests, the more complex its flavor will be.
• Preheat the oven to 350°F (180°C).
• Bake the cookie crust for 20 minutes, or until the edges have started to barely brown. Remove from the oven and let cool for at least 30 minutes.
• Make the cheesecake batter: In a large bowl, combine the cream cheese and sugar. Mix with an electric hand mixer until well-combined and fluffy.
• Add the heavy cream and beat to incorporate. Add the sour cream, flour, salt, and vanilla and beat to combine. Add the eggs, 1 at a time, and beat until fully incorporated, making sure not to overmix. The mixture should be smooth and creamy.
• Wrap the outside of the springform pan tightly with foil and place the pan in a large roasting pan or baking dish.
• Pour the cream cheese mixture onto the cooled cookie crust and smooth the top with an offset spatula.
• Fill the roasting pan with 1 inch (2½ cm) of boiling water.
• Gently transfer the pan to the oven and bake for 70 minutes. Without opening the oven door, turn off the heat and let the cheesecake rest for 1 hour.
• Remove the springform pan from the baking dish and unwrap the foil. Run a paring knife gently around the outside of the cheesecake to loosen it from the sides of the pan. Let cool at room temperature for 1-3 hours.
• Cover the pan with plastic wrap and transfer to the refrigerator to chill for at least 4 hours, or overnight.
• Make the churros: In a medium saucepan over medium-high heat, combine the butter, brown sugar, salt, and water, and bring to a boil over medium-high heat. As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add the flour. Using a wooden spoon, stir until the dough comes together to form a ball, about 1 minute.
• Remove the pot from the heat and let cool for 5 minutes.
• Mix in the vanilla. Add the eggs, 1 at a time, and stir to fully incorporate each egg before adding the next.
• Transfer the batter to a piping bag fitted with a medium star tip.
• Grease 2 baking sheets with nonstick cooking spray.
• Pipe the churro dough into 30 3-inch (8 cm) tubes on the prepared baking sheets. Immediately transfer the baking sheets to the freezer and freeze for 30 minutes.
• Heat the canola oil in a deep pot until it reaches 350˚F (180˚C).
• In a shallow dish, mix together the granulated sugar and cinnamon.
• Working in batches, transfer the the churros directly from the freezer to the hot oil and fry until browned, 2-3 minutes, turning so they fry evenly. Transfer to a plate lined with paper towels to drain, blotting any excess oil.
• Immediately roll the hot churros in the cinnamon sugar, then set aside to cool completely.
• To assemble, remove the cheesecake from the refrigerator and release the springform. Remove the parchment paper.
• Lightly dip the flat side of a churro in the melted chocolate. Place the churro vertically against the side of the cheesecake and lightly press to adhere. Repeat with the remaining churros, placing them snugly side by side until the entire cheesecake is covered.
• Spread the whipped cream over the center of the cake. Sprinkle the mini chocolate chips over the whipped cream.
• Slice the cheesecake, dipping the knife in hot water for clean slices.
• Enjoy!