Chocolate Chip Cake With Chocolate Glaze

READY IN: 1hr 30mins
SERVES: 10-12
YIELD: 1 cake




  • Preheat oven to 350°F.
  • In a large mixing bowl, combine all cake ingredients except chocolate chips and walnuts. Blend well with a handheld mixer, scraping the sides of the bowl with a spatula. Fold chocolate chips and walnuts (optional) into batter.
  • Divide batter in half and pour evenly into two greased and floured round layer cake pans. Bake for 40-45 minutes or until toothpick inserted into center comes out clean. Cool on a wire rack for at least one hour before turning out.
  • Carefully turn first cake out of pan onto cake plate with flat side on plate and round side facing up. With a knife, carefully trim the rounded edge to make a flat surface for the filling.
  • For filling, stir together brown sugar, cornstarch, salt and water in a medium saucepan. Over medium heat, cook (stirring constantly) until mixture begins to thicken (to a pudding-like consistency) and boil. Boil and stir for one minute. Remove from heat. Cool for at least 10 minutes. Spread filling over top of bottom layer of cake.
  • Carefully turn second cake out of pan. Place flat side of cake atop bottom layer of cake (covered with filling) with round side facing up. Do not trim rounded top surface of cake.
  • For glaze, heat chocolate chips, butter and corn syrup over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Cool slightly. Spread over top layer of cake, allowing some of the glaze to drip down the sides of the cake.
  • For bundt cake without filling, follow cake and glaze instructions. Baking time for cake may vary due to its being one layer instead of two. Turn cake out of bundt pan with flat side facing down and top with glaze as directed above.