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Chocolate Chip Cake

A light and fluffy cake made with chocolate flakes and dusted with powdered sugar for the perfect simple cake. 
Servings 10


  • 2 sticks unsalted butter, at room temperature
  • 2 cups sugar
  • 4 eggs, separated
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all purpose flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk (any kind)
  • 3 ounces unsweetened chocolate, grated (I use the large holes on the box grater)


  • Preheat oven to 350 degrees. In a stand mixer beat the butter and sugar for about 2 minutes until fluffy. Add the egg yolks and vanilla. 
  • In a separate bowl, combine the flour, baking powder and salt. Alternate adding the flour mixture and the milk to the butter/sugar mixture. Mix until well combined. 
  • In another bowl beat the egg whites until stiff (I use a hand mixer for this), then set aside. 
  • Use a spatula to fold the egg whites into the batter until completely blended. Fold in the grated chocolate. 
  • Grease a bundt pan and pour the batter into the pan. Bake for 45-50 minutes or until a toothpick inserted comes out clean. Let cool for 10 minutes in the pan, then flip onto a cooling rack to cool completely before serving.