This chocolate chip cake recipe is moist, buttery, and studded all throughout with chocolate chips. Easy to make, and it serves a big crowd!
Preheat the oven to 350 degrees F, and grease & flour a 10-cup bundt pan generously.
Place the butter and sugar in a large mixing bowl, and cream together on medium-high speed until very pale and fluffy (about 7 to 10 minutes).
Add the eggs, one at a time, allowing each one to incorporate fully before adding the next.
Scrape the bottom and sides of the bowl with a silicone spatula, then add the flour, about a cup at a time, mixing until just barely combined (do not overmix).
Fold in the vanilla and salt.
Toss the mini chocolate chips in a tablespoon or so of flour, then fold into the cake batter and transfer to the prepared pan.
Bake for 75 to 85 minutes, or until a skewer inserted in the thickest part of the cake comes out clean.
Cool for 30 minutes, then remove from the pan and transfer to a wire rack to cool completely before slicing.
Stir the powdered sugar, milk, and vanilla together in a medium bowl until smooth.
Drizzle the glaze over the cooled cake, and top with chocolate shavings.*
*To make chocolate shavings, run a veggie peeler down the side of a bar of dark chocolate.