Chocolate Chip Cotton Cake is a fluffy and light Japanese cotton cake recipe made with crushed chocolate chips. The freshly ground chocolate chips add to the taste and a beautiful grainy look to the sponge cake. Simply cotton like these cake slices are perfect for a tea time party and tastes as good as they look
ABOUT THIS EASY COTTON CAKE RECIPE / CHOCOLATE CHIP COTTON CAKE RECIPE
Super light and fluffy with a texture as soft as cotton
When cut, the cake slices look beautiful with chocolate chip grains popping all around
Perfect with a cup of chai or coffee
HOW TO MAKE FLUFFY CHOCOLATE SPONGE CAKE?
The look of this cake is what attracts me the most. The freshly crushed dark chocolate chips create a beautiful effect with shades of brown popping in every slice. When baked this cake feels just like spring, its super soft like cotton and so yum in every bite. The high amount of egg whites in this batter is the reason for its beautiful texture
I’m sure when baked, not just the kids but everyone biting into it will call you a cake genius. It’s the cake texture which people truly love !!
WHAT YOU NEED TO KNOW WHILE PLAYING WITH CHOCOLATE CHIPS TO GET THE GRAINY LOOK
Freshly ground chocolate chips are one of the main ingredients in this cake. However, to get the right texture you need to make sure the chocolate chips do not melt but remain grainy in texture. To make sure this happens, weigh the chocolate chips and refrigerate for 2 hours, this will avoid the chips from melting. Then grind this into a powder (not superfine thou). Let the chocolate chip powder sit in the fridge until you plan to use it in the batter
CHOCOLATE CHIP CAKE / Chocolate Chip Cotton Cake
When the cake batter is completely ready, that’s when you fold in the cold chocolate chip powder into the mixture. Once mixed, immediately bake the cake.
The reason we follow this process is to make sure the chocolate chips do not melt but remain grainy throughout the process. We do not want a marbled chocolate effect but a grainy look to the cake thus the detailing to this part. You can even use milk chocolate chips if you’d like to or maybe just grind some chopped chocolate bars instead of chips.
Chocolate Chiffon Cake Recipe
CAKE PAN FOR JAPANESE COTTON CAKE or Chocolate Chip Cotton Cake
This cake is just like the chiffon cake
For any regular cake, we add some butter or oil (fat) to the dish and dust it with flour or just push in some parchment paper after greasing the sides of the dish.
While making this cake, use whatever baking dish you’d like. Some recipes stress on using a tube pan while making chiffon cake or cotton cakes however you can use any baking dish lined with parchment paper only on the bottom of the dish and not on the sides. The reason we do so is to make the cake cling to the sides of the baking dish while in the oven. This will allow the cake to rise high. Do not add any fat (oil or butter) to the baking dish for greasing purposes.
All you need to do is put a piece of parchment paper at the base of the baking dish and not for the sides
Chocolate Chip Cotton Cake Once Baked
Once the cake is well baked, take it out of the oven and turn the baking dish upside down onto a wire rack. Further, let the cake remain in this position till it comes to room temperature. We do this to make sure it does not sink to the base of the baking dish or shrink while cooling.
When the cake comes to room temperature run a knife through the sides of the dish and unmold carefully.
Easy Chocolate Chip Cake Recipe
Ingredients
¾ cup (120 grams) dark chocolate chips (ground into a powder)
7 egg yolks
5 tablespoon (75 ml) Oil, unflavored
¼ cup (65 grams) castor sugar
1 cup (120 grams) Self-raising flour
7 egg whites
¼ teaspoon cream of tartar
½ cup (140 grams) castor sugar
Method
Making the Dark chocolate chips powder:
Chill the dark chocolate chips for 2 hours in the fridge, then grind it to form a grainy texture. Let this chocolate chip grainy powder sit in the fridge until you add it to the batter before baking
Making the Batter:
In a bowl, mix the egg yolks and the 65 grams castor sugar together
Once mixed, add the oil. Mix well until all the sugar has dissolved and the mixture seems creamy
Fold in the self-raising flour making sure there are no lumps. Once done, set this mixture aside
Beating the Egg whites:
In another bowl roughly beat the egg whites. Add the cream of tartar and continue beating till it reaches soft peaks. At this point keep adding the 140 grams of sugar a little at a time and beat well until all the sugar is well dissolved and forms really stiff peaks
Now, using a spatula combine the stiff egg whites with the egg yolk & flour mixture. Fold in the egg whites using a spatula carefully. Do not over mix this mixture
Now add the chilled ground dark chocolate chip powder and roughly mix. Again, do not over mix, all you need to do is make sure the chocolate chip grains are all around the batter.
Baking the cake:
Once well-combined transfer the mixture in a 9-inch baking dish lined with parchment paper at the base making sure it is not greased with butter or oil. Do not put parchment on the sides of the baking dish
Tap the baking dish before baking to remove excess air bubbles from this mixture
Once ready, bake in a preheated oven at 170 degrees C for 50-60 mins. The cake should spring back when pressed in the center. That’s when you know it is well baked
After baking, let the cake cool upside down on a wire rack until it comes to room temperature. Pass a knife through the sides of the baking dish and unmold the cake
How to make a cotton soft sponge cake?
Note (chocolate chips tips)
Chilling the chocolate chips powder avoids it from melting while combining it with the cake batter. Once you add the chilled chocolate chip powder to the batter bake the cake immediately. This will make sure your cake has a grainy look and not a marbled chocolate look which normally happens if the chocolate chips melt while mixing it in the batter.
Recipe Card – Chocolate Chip Cotton Cake
Printable Recipe
Ingredients
- ¾ cup dark chocolate chips (ground into a powder) 120 grams
- 7 egg yolks
- 5 tbsps Oil, unflavored 75 ml
- ¼ cup castor sugar 65 grams
- 1 cup Self-raising flour 120 grams
- 7 egg whites
- ¼ teaspoon cream of tartar
- ½ cup castor sugar 140 grams
Instructions
MAKING THE DARK CHOCOLATE CHIPS POWDER:
- Chill the dark chocolate chips for 2 hours in the fridge, then grind it to form a grainy texture. Let this chocolate chip grainy powder sit in the fridge until you add it to the batter before baking
MAKING THE BATTER:
- In a bowl, mix the egg yolks and the 65 grams castor sugar together
- Once mixed, add the oil. Mix well until all the sugar has dissolved and the mixture seems creamy
- Fold in the self-raising flour making sure there are no lumps. Once done, set this mixture aside
BEATING THE EGG WHITES:
- In another bowl roughly beat the egg whites. Add the cream of tartar and continue beating till it reaches soft peaks. At this point keep adding the 140 grams of sugar a little at a time and beat well until all the sugar is well dissolved and forms really stiff peaks
- Now, using a spatula combine the stiff egg whites with the egg yolk & flour mixture. Fold in the egg whites using a spatula carefully. Do not over mix this mixture
- Now add the chilled ground dark chocolate chip powder and roughly mix. Again, do not over mix, all you need to do is make sure the chocolate chip grains are all around the batter
BAKING THE CAKE:
- Once well-combined transfer the mixture in a 9-inch baking dish lined with parchment paper at the base making sure it is not greased with butter or oil. Do not put parchment on the sides of the baking dish
- Tap the baking dish before baking to remove excess air bubbles from this mixture
- Once ready, bake in a preheated oven at 170 degrees C for 50-60 mins. The cake should spring back when pressed in the center. That’s when you know it is well baked
- After baking, let the cake cool upside down on a wire rack until it comes to room temperature. Pass a knife through the sides of the baking dish and unmold the cake
Recipe Notes
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Natalie says
This is really interesting cake. Looks amazing. I bet this delicious cake goes perfect with cup of tea or coffee. I must give it a try. I’m saving the recipe!
Alisha Rodrigues says
Thanks, Natalie
Yes! Tastes great with a cup of tea or coffee
Analida Braeger says
I have never heard of cotton cake before but these look so much like banana bread, or at least I thought. These looks so light and airy !
Alisha Rodrigues says
Thanks, Analida
The texture of this one is very similar to a chiffon cake
Karyl says
I’ve never heard of cotton cake, but this is definitely calling my name. I do love that fluffy texture, and this looks like a perfect dessert
Alisha Rodrigues says
Thanks, Karyl !! I’m sure you’ll love this recipe
Sharon says
This is my kind of cake! A deliciously light, chocolatey treat that is perfect for parties or a great snack. Can’t wait to make this soon.
Alisha Rodrigues says
Thanks, Sharon !! I can’t wait to hear from you about how it turns out
Leanne | Crumb Top Baking says
This is definitely a cake I need to try! I love the light and fluffy texture, and the crushed chocolate chips are so enticing! I bet it tastes amazing too!
Alisha Rodrigues says
Thanks, Leanne
Its totally amazing
Marisa F. Stewart says
This cake reminds me of a sponge cake or a chiffon cake. Beautiful texture — light as a cotton ball. What a great dessert that I’m sure everyone would love. The chocolate chips in there look chocolatey enough for flavor but not heavy. WOW! I have to make this dessert.
Alisha Rodrigues says
Thanks, Marisa
I’m glad you noticed all those little detailings in this cake. Thanks for stopping by
Claire | The Simple, Sweet Life says
I’ve never heard of a cotton cake before but it sounds divine! Almost looks reminiscent of angel food cake. Love the way the ground chocolate chips look in the cake. 🙂
Alisha Rodrigues says
Thanks, Claire
I’m glad you like it
Eva says
How cool, I would have bet that the chocolate chips would melt inthe oven. I had no idea all it takes is to keep them chilled before adding them to the batter, such a simple trick. The effect on the sliced cake is really pretty!
Alisha Rodrigues says
Thanks, Eva !! Yes, an easy tip for sure and the result is beautiful
Aleta says
This looks so yummy, I have never heard of cotton cake before! I look forward to making it the next time I have friends over for tea.
Alisha Rodrigues says
Thanks, ALeta
You’ll love how light and airy these cupcakes are
Carrie | Clean Eating Kitchen says
The texture of this cakes look amazing – not sure if I’ve ever seen anything quite like it! Will for sure be trying this recipe out at the weekend!
Alisha Rodrigues says
Thanks, Carrie
Let me know how it turns out
Jacquelyn Hastert says
I am wishing I had a slice of this right now to pair with my coffee.
Alisha Rodrigues says
Hahah !! Goes really well with coffee
Elaine Benoit says
This looks so delicious! I’ve never heard of cotton cake before but if it’s like chiffon cake, then I’m all for it! I can’t wait to try your recipe!
Alisha Rodrigues says
Thanks, Elaine
Yes !! Its similar to chiffon cake, you’ll love the texture of this cake
Colleen says
I’ve never heard of grinding the chocolate chips and folding them in just before baking. But wow, this cake looks amazing. I love the texture and appearance, and can’t wait to try this technique.
Alisha Rodrigues says
Thanks, Colleen
The grinding of the chocolate chips take this cake to the next level
Katherine | Love In My Oven says
What a beautiful texture! Thank you for posting the tips on making sure the chocolate chips don’t melt, I never would have thought to do that. I’ve got to try this soft-as-cotton cake!
Alisha Rodrigues says
Thanks, Katherine
I’m glad you read all that detail I took the trouble to note
Kanupriya says
Hi Alisha. Wanted to ask you what can I use instead of cream of tartar in this recipe?!
Alisha Rodrigues says
Cream of tartar helps to keep beaten egg whites stiff for a longer time. In case you do not have cream of tartar, add a pinch of salt to the egg whites and beat. It won’t work as amazing as the cream of tartar but it does help !!
Diana says
Hi Alisha,
I tried your mawa cake and it was a hit! This cake looks beautiful. This question would sound lame. I have a box of white chocolate chips. Would I get the desired taste and texture if I use white chocolate chips in place of dark ones? I would like to try. If we are using white chocolate, do I have ajust any ingredients in the recipe?
Thanks, Dayana
Alisha Rodrigues says
Hey Dayana.. I’m so glad your loving the recipes. The mawa cake is surely one amazing recipe !! Please keep us posted with some pictures if possible, I’d love to see it
About the chocolate chip cotton cake, you can use white chocolate chips instead of dark, all the other ingredients being the same
However, I’d like to tell you that the beauty of this cake is its grainy texture which shows up because of the dark chocolate color. If you do it with white chocolate you may not get the effect. That’s all.. However, it will still taste great !!