Chocolate Chip Cake - an everyday favorite
Chocolate Chip cake, one of my favorites of all time. I love chocolate chip ice cream just about as much and then there's chocolate chip cookies. Who doesn't love chocolate chip cookies? This is just another great use for chocolate chips. A great everyday dessert for the family and definitely great when you're having company. If you have a chance to try this one, you won't be disappointed!
Chocolate Chip Cake
Ingredients:
3 cups flour
2 1/2 tsps. baking powder
1/2 tsp. salt
1 cup (2 sticks) unsalted butter, softened
1 cup plus 2 tablespoons granulated sugar
4 egg whites
3/4 cup buttermilk (you can make your own buttermilk by adding 1 T. white vinegar to regular milk)
1 bag (12 ounces) mini chocolate chips
1 1/3 cups confectioners' sugar
2/3 cup heavy cream
Chocolate curls to garnish (optional)
Directions
- Heat oven to 325 degrees F. Coat two 8 x 2-inch straight-sided round cake pans with nonstick spray; line bottom of pan with waxed paper. Coat waxed paper with spray. Set aside until batter is ready.
- Mix flour, baking powder and salt in a small bowl. Set aside.
- With mixer on medium speed, beat butter and granulated sugar in bowl until light. Add egg whites, one at a time, beating well after each addition. On low speed, beat in flour mixture alternately with buttermilk, beating after each addition.
- Stir in 2/3 cup of the mini chips. Divide batter evenly between prepared pans. Spread level.
- Bake at 325 degrees F for 37 to 39 minutes, or until cakes spring back when pressed. Cool in pans on a rack for 15 minutes. Invert cakes; remove pans and paper. Turn right side up; cool completely.
- Place remaining chips (1-1/3 cups) in a glass bowl. Microwave on HIGH 30 seconds and stir. Heat 45 seconds more; stir until smooth. Set aside. In large bowl, beat together confectioners' sugar and heavy cream until blended, 1 minute. Beat in half of the melted chocolate, then remainder. Beat 1 minute, until shiny, smooth and good spreading consistency, scraping down bowl halfway through.
- Place one cake layer on a pedestal or platter. Spread with 2/3 cup frosting. Top with second cake layer. Spread side and top of cake with remaining frosting (if frosting becomes stiff, use warm spatula to spread). Garnish with chocolate curls.
NOTE: I always use parchment in my cake pans and for all other baking items. You never have the problem of sticking when using parchment. It's become a part of my pantry items. I never bake without parchment paper.
If you don't have a good set of 8" round cake pans, I found these on Amazon. It includes 60 parchment circles for the pans.
Here is a short video from Martha Stewart showing you how to make a perfect circle for your cake pans.
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Chocolate chip cake, chocolate cake, turtle cake, and anything with at least a hint of chocolate in it is heaven to me. I love to bake and cook and try new recipes all the time. This is where Pinterest comes to the rescue. The ones I've tried from Pinterest are the ones that I talk about the most. I also love crafts. Again, Pinterest has so many really great crafts. I was a crafter for many years and traveled many states selling my wares. I was also a cake decorator. My house always smelled like a bakery. I was lucky enough to do what I loved to make a living. Now I'm retired and am still doing what I love to do. Only now I'm giving back by writing about the things I love to do. If you are interested in seeing more Cafe' Hoffy posts, just click on the "More Recipes" or "More Crafts" and you will be directed to the indexes for Cafe' Hoffy...
Here are a few more posts from Cafe' Hoffy
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As I've said in most of my posts, I love Pinterest. So many ideas for anything you can think of. If you need a pattern, or a great recipe, or a beauty tip, or a cleaning solution, or anything all you have to do is check out Pinterest. I've been on Pinterest since the beginning. It's a HUGE magazine for the entire world. So much information to absorb. If you would like to see more cake recipes, you can visit my "Baking Board" for any kind you can think of. I also spent the month of January sorting out all those pins. It took quite awhile, but was well worth the trouble. All my pins are at my fingertips now. You can check out my "Other Boards" or my "Baking Board" by clicking on my photo with the Pinterest logo and you will be redirected to my saved boards...
Here are a few more cake pins that you might be interested in. I've made a few of them and hope to make all of them this summer for guests at the lake...
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Buttermilk Substitutions
There is also a powdered buttermilk substitution. I use this quite a bit. I keep it in the freezer to keep it fresh. It can be purchased at any grocery store.
Lemon Juice Option
- 1 Tbsp lemon
juice
- 1 c. room
temperature milk scant cup
Cream of Tartar Option
- 2 tsp cream
of tartar
- 1 c. room
temperature milk
White Vinegar Option
- 1 Tbsp white
vinegar
- 1 c. room
temperature milk scant cup
Sour Cream Option
- 1/2 c. room
temperature milk
- 1/2 c. sour
cream
INSTRUCTIONS:
Lemon Juice Option
- In a 1 cup measuring cup pour 1 T. vinegar
- Fill the rest of the measuring cup with milk
- Gently stir and let sit for about 10 minutes or up to 2 hours, allowing milk to slightly curdle which will give it a buttermilk-like texture and taste
Cream of Tartar Option
- Pour milk into a mixing bowl and then vigorously whisk in cream of tartar until smooth
Source: Julie's Eats and Treats
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Well, that's it for today. One more post updated. Only three more to go...
