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An indulgent double chocolate chip cake recipe loaded with rich toasted nuts.
I pulled this Chocolate Cake With Chocolate Chips recipe from my Georgia National Fair Blue Ribbon Cookbook. If you and chocolate have a love affair, this cake is for you. Why, because this cake is chocolate squared. It’s chocolate cake filled with chocolate chips. Yes, just the perfect amount of chocolate.
Nutty Chocolaty Chocolate Cake
Does chocolate woo your heart, mind, soul and taste buds at every meal or maybe just 24 hours a day? Does that chocolate craving escort you to dinner every night (forget dinner, what’s the chocolate SINsation for dessert)?
I feel your addiction, your craving and chocolate desires and here’s a little something to indulge them. Yes, this chocolate cake loaded with chocolate chips and nuts, will more than satisfy those chocolaty yearnings and urges.
This recipe starts with an easy to make, classic, moist and dense chocolate pound cake, which is quite full of chocolate flavor. However, the chocolate gets kicked into overdrive with the addition of 12 ounces of chocolate chips. This is where it goes from heavenly to sinful.
The cake is topped off with toasted nuts throughout the cake. They add a rich flavor and some added crunch. It’s like a chocolate turtle (minus the caramel) in a pound cake.
So friends, if visions of chocolate dance in your head 24/7, don’t flee the temptation run to it and dive into this sinfully delicious chocolate cake with chocolate chips (and nuts) (however, you might not be able to dive into those jeans from high school after diving into to much of this).
chocolate chocolate chip cake from scratch ingredients
- butter
- shortening
- sugar
- eggs
- milk
- baking powder
- salt
- cocoa
- vanilla
- all purpose flour
- chocolate chips
- toasted chopped nuts
chocolate chocolate chip cake recipe
- Cream butter, shortening and sugar and add eggs.
- Add dry ingredients to sugar mixture alternately with milk.
- Add vanilla.
- Add chocolate chips and nuts
- Pour into well greased tube or bundt pan.
- Bake at 350° for 1 hour and 20 minutes.
- Cool for 10 minutes
How to Toast Nuts For Baking (The Oven Method)
I love to toast nuts to put in my cakes and baked goods. According to this post by the Pioneer Woman, toasting the nuts helps bring the natural oils to the surface. This intensifies the nut’s rich flavor, creates a deeper color, and adds more crunch to the nuts. You can improve the flavor of almost any baked good by toasting the nuts first.
My preferred method of toasting nuts is the oven method. I use it to toast a small amount or large amount of nuts.
To toast nuts using the oven method:
- Preheat the oven to 350.
- Line a baking sheet with parchment paper. If I’m toasting a small amount of nuts I will use a pie tin.
- Spread the nuts on parchment paper in a single layer.
- Bake for 5–10 minutes until the nuts darken in color.
- Lift the parchment paper with the nuts off the baking sheet to cool.
- You can store the toasted nuts in an airtight container.
Final Thoughts on Chocolate Cake With Chocolate Chips
This chocolate cake with chocolate chips (and nuts) recipe is overflowing with chocolate flavor, as it is a chocolate pound cake filled with chocolate chips. It is also bursting with the rich flavor of toasted nuts. You can’t beat this combo of chocolaty chocolate and toasted nuts. If you have the slightest affinity for chocolate and nuts, this is a must bake for you this week.
In case you have any queries regarding the recipe feel free to reach out via the comment section or the contact page. Also, if you have tried this recipe, I would love to hear about your experiences.
I have linked to our related recipes below and I’m sure you will love them.
More Delicious Chocolate Cake Recipes
- Easy Homemade Chocolate Pound Cake
- Chocolate Chip Bundt Cake With Toasted Pecans
- Simple Chocolate Pound Cake (From Southern Living)
- Easy Chocolate Syrup Pound Cake
- Easy Gooey Chocolate Caramel Pound Cake
- The Best Chocolate Bundt Cake (With Ganache)
Chocolate Cake With Chocolate Chips (And Nuts)
Equipment
- Bundt or Tube Pan
- Long Spatula
Ingredients
- 1 cup butter room temperature
- ½ cup shortening
- 3 cups sugar
- 6 eggs room temperature
- 1 cup milk room temperature
- ½ tsp baking powder
- ½ tsp salt
- 4 Tbsp cocoa
- 1 Tbsp vanilla
- 3 cups all purpose flour
- 1 cup chocolate chips I used mini chocolate chips
- 1 cup toasted chopped nuts pecans or walnuts
Instructions
- Cream butter, shortening and sugar
- Add eggs, one at a time, beating after each addition.
- Sift flour, baking powder, salt and cocoa
- Add dry ingredients to sugar mixture alternately with milk.
- Add vanilla.
- In separate bowl combine chocolate chips and nuts. Toss the chips and nuts with 1 Tablespoon flour. Make sure the all nuts and chips are covered with flour. This will keep the nuts and chips from sinking to the bottom of the cake.
- Gently stir in chocolate chips and nuts.
- Pour into well greased tube or bundt pan.
- Bake at 350° for 1 hour and 20 minutes.
- Cool for 10 minutes
Can I do this in gluten and lactose free supplies? Also I use Stevia, would I be able to use it for this as well?
Thank you
Marie
I absolutely have no clue. Please try it and let me know. I’m curious now. Thanks for your question and I’m sorry I don’t have an answer.