Chocolate Chip Layer Cake
Serves 18
5 mins prep
55 mins cook
60 mins total
Chocolate chip brown sugar cake filled with butterscotch and topped with chocolate ganache glaze, adapted from the 1969 Betty Crocker cookbook.
Chocolate chip cake
Butterscotch filling
Chocolate ganache glaze
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Make the cake layers
Preheat the oven to 350°F. Grease and line 2 round 8-inch cake pans with a circle of parchment paper in the bottom.
In a large bowl, or in the bowl of a stand mixer, beat together the shortening, brown sugar and granulated sugar for 3 minutes. Add eggs one at a time, beating thoroughly after each addition. Add the vanilla and mix until incorporated.
In a medium bowl, thoroughly whisk together the flour, baking powder, baking soda and salt. Measure out the milk in a small pitcher to have on hand.
Alternate adding the dry ingredients and the milk to the batter in three additions, starting and ending with the dry ingredients.
Add the chocolate chips and stir through just until combined. Do not overmix. Divide the batter evenly between the two prepared pans.
Bake for 40 to 45 minutes or until a wooden pick inserted in the center comes out clean. Cool completely before assembling. Make the filling while the cakes are baking and cooling so it has time to cool.
Make the filling
In a medium saucepan over medium low heat combine the light brown sugar, water, lemon juice and corn syrup. Once bubbling, cook for 3 minutes.
In a separate bowl, whisk together the cornstarch, milk and vanilla extract until there are no lumps.
Add this mixture to the saucepan. Whisk and heat for about 4 minutes. Remove from heat and add the salt and butter, whisking to combine. Let cool in the refrigerator completely before using.
Stack the cake
Place the first layer of cake on top of the serving plate or cake board. Pipe or spoon the butterscotch filling on top. Place the second layer of cake on top.
Make the ganache
In a medium microwave-safe bowl* combine the chocolate chips, heavy cream and corn syrup.
Microwave in 30 second increments, stirring in between, until completely smooth and melted.
Pour the ganache on top of the top cake layer. Spread with an offset spatula, letting some drip down the sides.
Let the ganache set before slicing and serving.
