Miami Beach Cake
This Miami Beach Cake has all the right elements; chocolate flavor, graham cracker and chocolate chip topping, plus a simple whipped cream frosting! Mmm so good!
Equipment
- 9x13 inch baking pan
- Stand or hand mixer
- Sauce Pan
Ingredients
- 2 cups flour
- 1 tsp baking soda
- 3/4 tsp salt
- 2/3 cup chocolate chips melted plus 1 tbsp of vegetable shortening
- 1/2 cup butter softened
- 1 1/2 cups sugar
- 2 eggs
- 1 1/2 tsp pure vanilla extract
- 1 1/4 cup buttermilk
- baking spray with flour
- mini-chocolate chips to sprinkle on the top
Graham Cracker Chocolate Chip Topping
- 1/2 cup graham cracker crumbs
- 1/3 cup butter melted
- 1/2 cup nuts optional
- 1 cup chocolate chips
Instructions
Miami Beach Cake
- Preheat oven to 350 degrees.
- Spray a 9x13 inch baking pan with baking spray with flour.
- Whisk together flour, baking soda and salt. Set aside.
- In small sauce pan melt chocolate chips and 1 tbsp vegetable shortening. Set aside.
- Using a stand mixer with a paddle attachment or hand mixer, cream the butter and sugar until light and fluffy.
- Add in eggs one at a time beating well after each addition.
- Pour in melted chocolate and pure vanilla extract and beat until combined.
- Add dry ingredients alternating with the buttermilk and beat until combined and smooth.
- Pour batter into prepared pan.
Graham Cracker Crumb Topping
- In a small sauce pan melt the butter.
- Stir together melted butter, graham cracker crumbs, nuts (optional) and chocolate chips.
- Sprinkle over the top of the batter.
- Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.
- Let cool completely.
- Pipe whipped cream frosting onto the cake.
- Sprinkle mini-chocolate chips on the top.
- Cut, serve with or without ice cream and enjoy!
