Chocolate Chip Cake
Oct 26, 2021 17:16:59 GMT -5
Post by Honoria on Oct 26, 2021 17:16:59 GMT -5
CHOCOLATE CHIP CAKE
yield 12–14 SERVINGS prep time 30 MINUTES cook time 25 MINUTES total time 55 MINUTES
INGREDIENTS
FOR THE CAKE:
2 cups (240g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (113g) unsalted butter, softened
1 & 1/4 cups (250g) granulated sugar
3 large eggs
1 teaspoon vanilla extract
2/3 cup (150g) sour cream
1/4 cup (59ml) milk
3/4 cup (127g) chocolate chips
FOR THE BUTTERCREAM:
3/4 cup (170g) unsalted butter, softened
3 cups (330g) confectioners’ sugar, sifted
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons heavy cream
1/2 cup (85g) chocolate chips
INSTRUCTIONS
TO MAKE THE CAKE:
Preheat oven to 350°F. Grease two 9-inch round cake pans and set aside.
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
Reduce mixer speed to low and add the flour mixture in three portions, alternating with sour cream and milk. Mix just until blended. Stir in the chocolate chips.
Divide the batter evenly between the prepared pans and spread evenly.
Bake 25 to 30 minutes, or until a pick inserted into the center of the cake comes out clean.
Cool the cakes in the pans on wire racks for 15 minutes. Then, transfer the cakes from the pans to wire racks to cool completely.
TO MAKE THE BUTTERCREAM:
Using an electric mixer on medium speed, beat the butter until creamy.
Add half of the sugar and beat until well incorporated. Then add the remaining sugar, vanilla, and salt. Add the heavy cream, and beat until light and fluffy. Stir in the chocolate chips.
Place one layer of the cooled cake on a cake plate. Spread an even layer of the buttercream over the top of the cake.
Place the other cake layer on top of the frosted cake layer. Spread the remainder of the buttercream on the top and sides of the cake.
NOTES
Keep the cake in the fridge for up to 4 days. Take it out of the fridge about 10 minutes before serving.
To make cupcakes, bake them at the same temperature but in cupcake tins instead of cake pans. Check the cupcakes for doneness after about 16 minutes.
link
yield 12–14 SERVINGS prep time 30 MINUTES cook time 25 MINUTES total time 55 MINUTES
INGREDIENTS
FOR THE CAKE:
2 cups (240g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (113g) unsalted butter, softened
1 & 1/4 cups (250g) granulated sugar
3 large eggs
1 teaspoon vanilla extract
2/3 cup (150g) sour cream
1/4 cup (59ml) milk
3/4 cup (127g) chocolate chips
FOR THE BUTTERCREAM:
3/4 cup (170g) unsalted butter, softened
3 cups (330g) confectioners’ sugar, sifted
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons heavy cream
1/2 cup (85g) chocolate chips
INSTRUCTIONS
TO MAKE THE CAKE:
Preheat oven to 350°F. Grease two 9-inch round cake pans and set aside.
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
Reduce mixer speed to low and add the flour mixture in three portions, alternating with sour cream and milk. Mix just until blended. Stir in the chocolate chips.
Divide the batter evenly between the prepared pans and spread evenly.
Bake 25 to 30 minutes, or until a pick inserted into the center of the cake comes out clean.
Cool the cakes in the pans on wire racks for 15 minutes. Then, transfer the cakes from the pans to wire racks to cool completely.
TO MAKE THE BUTTERCREAM:
Using an electric mixer on medium speed, beat the butter until creamy.
Add half of the sugar and beat until well incorporated. Then add the remaining sugar, vanilla, and salt. Add the heavy cream, and beat until light and fluffy. Stir in the chocolate chips.
Place one layer of the cooled cake on a cake plate. Spread an even layer of the buttercream over the top of the cake.
Place the other cake layer on top of the frosted cake layer. Spread the remainder of the buttercream on the top and sides of the cake.
NOTES
Keep the cake in the fridge for up to 4 days. Take it out of the fridge about 10 minutes before serving.
To make cupcakes, bake them at the same temperature but in cupcake tins instead of cake pans. Check the cupcakes for doneness after about 16 minutes.
link
