Chocolate Chip Brown Sugar Cake Recipe


Difficulty LevelBit DifficultHealth IndexJust Enjoy
MethodMain Ingredient


 Butter/Margarine6 1⁄2 Ounce (3/4 Cup / 6 Ounce / 170 Gram Plus 1 Tablespoon, At Room Temperature)
 Almonds1⁄4 Cup (4 tbs), sliced
 Semi sweet chocolate chips12 Ounce (340 Gram, 1 Large Package)
 Firmly packed brown sugar385 Gram (1 3/4 Cups)
 Eggs3 Large
 Reduced fat sour cream180 Milliliter (3/4 Cup)
 Vanilla1 Teaspoon
 Sifted cake flour145 Gram (1 1/2 Cups)
 Unsweetened cocoa43 Gram (1/2 Cup)
 Baking powder1 Teaspoon
 Baking soda1⁄2 Teaspoon
 Milk180 Milliliter (3/4 Cup)
 Unsweetened cocoa1 Teaspoon
 Powdered sugar1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 5971 Calories from Fat 2595

% Daily Value*

Total Fat 301 g463.2%

Saturated Fat 147.3 g736.7%

Trans Fat 0 g

Cholesterol 1111.7 mg

Sodium 2498.4 mg104.1%

Total Carbohydrates 787 g262.4%

Dietary Fiber 25.9 g103.5%

Sugars 522.8 g

Protein 79 g158.6%

Vitamin A 126.1% Vitamin C 2.7%

Calcium 138.4% Iron 101.1%

*Based on a 2000 Calorie diet


Use 1 tablespoon of the butter to grease a 10 inch crown pan: coat interior of pan evenly with almonds.
Set pan aside.
In a blender or food processor, process 1 cup (170 g) of the chocolate chips until finely ground: set ground chocolate aside.
In large bowl, beat remaining 3/4 cup (170 g) butter and brown sugar with an electric mixer until creamy and blended.
Add eggs, one at a time, beating until smooth and fluffy after each addition.
Gradually blend in sour cream: then blend in vanilla and ground chocolate.
In a medium-size bowl, combine flour, the 1/2 cup (43 g) cocoa, baking powder, and baking soda: stir until well blended.
Add flour mixture to butter mixture alternately with milk, beating until smooth after each addition.
Stir in remaining 1 cup (170 g) chocolate chips.
Spread batter in prepared pan.
Bake in a 350°F (175°C) oven until top of cake springs back when lightly touched and a wooden pick inserted in center of cake comes out clean (40 to 45 minutes).
Let cool in pan on a rack for 30 minutes.
Invert cake onto rack to cool completely.
If desired, mix the 1 teaspoon cocoa and powdered sugar: sift over cake before cutting.