Chocolate Chip Cake with Ganache and Raspberries

This cake was a throw together for dinner with the family but was a hit and turned out very pretty (almost too pretty to eat).

I know I haven’t done very well with documenting the recipes and steps of making the cakes but I am going to try harder to put more images of putting together the cake as well as the recipes I have used. I did like this cake a lot and the chocolate ganache was awesome. So here it goes.
For this cake, I made a white layer cake with chocolate chips.

Ingredients used: 3 cups cake flour, 1 tbsp baking powder, 1/2 tsp salt, 2/3 cup unsalted butter (room temp), 1 3/4 cups sugar, 1 1/2 cups milk, 2 tsp vanilla extract, 4 large egg whites, and 1 cup semisweet chocolate chips ( or chocolate chips of choice).

Preheat oven to 350 degrees F. Grease and flour two 9×2 inch round cake pans and line the bottoms with waxed paper if desired.

In medium bowl, sift together flour, baking powder and salt, set aside.

In large bowl, on medium speed with electric mixer, cream the butter and sugar until fluffy. Mix the milk and the vanilla extract together.

Add dry ingredients in three parts, alternating with the milk and the vanilla extract mixture, beating well after each addition.

In a separate bowl, on the high speed of an electric mixer, beat the egg whites until soft peaks form. Gently fold into batter, making sure no streaks of white are showing. Then gently stir in chocolate chips.

Divide the batter between the prepared pans. Bake for 25-30 min.

To decorate I made chocolate ganache icing to ice the cake and for piping and then ganache glaze to coat over the icing. The raspberries were just an additive for some color and they tasted good too.