How do I keep chocolate chips from melting in cake batter? I have attempted to put chocolate chips in cake batter, but they always melt. Bakeries are able to make chocolate chip cakes and the chips are still somewhat solid. Mine come out almost diluted.
My experience tells me that the better the chocolate is, the faster it would melt.  I would suggest to lightly coat the chips in some flour and then add them to the mix.  

Let me know if this works, will ya?