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Sugar Crunch Chocolate Chip Cake

The hot-water trick gives a crackly sugar top to this easy sugar crunch chocolate chip cake.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 451kcal
Author: Julie Clark

Ingredients

US Customary - Metric

Instructions

  • Preheat oven to 350°F and grease a 9" round cake pan.
  • Cream the softened butter with 3/4 cup of the sugar until light and fluffy, about 2-3 minutes. ½ cup salted butter, 1 cup granulated sugar
  • Beat in the eggs and vanilla until smooth. 2 large eggs, 2 teaspoons vanilla extract
  • Whisk the flour, baking powder, and salt together; mix into the butter mixture alternately with the sour cream, just until combined. 1⅓ cups all-purpose flour, 1¼ teaspoons baking powder, ¼ teaspoon salt, ¾ cup full-fat sour cream
  • Gently fold in the mini chocolate chips. 1 cup mini chocolate chips
  • Spread the batter into the pan. Sprinkle the reserved granulated sugar evenly over the top. Drizzle the hot water over the granulated sugar. This melts the sugar into a glossy top so it bakes into a sugar crunch. 2 tablespoons hot water
  • Bake 35 minutes, until the top is glossy and set, edges golden, and the center tests with a few moist crumbs.
  • Cool before slicing so the sugar top crackles.

Notes

Refer to the article above for more tips and tricks.
The calories shown are based on the cake being cut into 8 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition

Calories: 451kcal | Carbohydrates: 58g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 205mg | Potassium: 135mg | Fiber: 1g | Sugar: 40g | Vitamin A: 607IU | Vitamin C: 0.3mg | Calcium: 89mg | Iron: 2mg