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side view of a slice of chocolate chip layer cake with butterscotch filling and chocolate glaze on white plate on marble round turntable, cake slice behind out of focus

Chocolate Chip Layer Cake

Heather Janak
Chocolate chip brown sugar cake filled with butterscotch and topped with chocolate ganache glaze, adapted from the 1969 Betty Crocker cookbook.
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Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 18 slices
Calories 307 kcal

Equipment

Ingredients
  

Chocolate chip cake

  • ½ cup shortening room temperature
  • 1 cup dark brown sugar packed (220g)
  • ½ cup granulated sugar (100g)
  • 3 large eggs room temperature
  • 1½ teaspoons vanilla
  • 2 cups all-purpose flour (250g)
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1¼ cups milk room temperature
  • ½ cup mini semisweet chocolate chips

Butterscotch filling

  • ½ cup light brown sugar packed (120g)
  • ¼ cup water
  • ½ teaspoon lemon juice
  • 1 tablespoon light corn syrup
  • 2 tablespoons cornstarch
  • ¼ cup whole milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 tablespoon unsalted butter room temperature

Chocolate ganache glaze

  • ½ cup heavy cream
  • ½ cup chocolate chips (100g) or chopped chocolate bar
  • 1 tablespoon light corn syrup
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Instructions
 

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.

Notes

*The ganache can also be made without a microwave. Combine the ingredients in a heat proof bowl. Set it over a sauce pot filled with an inch of water. Set over medium heat and stir until melted.
Do not let the ganache cool off before using it. It will not drip over the sides if it is cold.

Nutrition

Serving: 1sliceCalories: 307kcal
Keyword butterscotch, butterscotch filling, cake, chocolate, chocolate chip, chocolate chip cake, ganache drip, layer cake
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