Looking for a simple cake recipe for the weekend? Then you should try out this Chocolate Chip Cake I baked yesterday. I made the most of whatever ingredients I had available at home, but to help your cake stand out more, I would suggest you use white chocolate curls as well as the dark one to help the cake decor stand out more. Plus, you will have enough icing left to pipe around the bottom of the cake as well to give it a complete look. Unfortunately I was out of piping bag yesterday, so couldn’t really work much on the look of the cake … oh well, it tasted good enough to share with all of you regardless of the look! Time to go do some baking shopping now …. Have a fun weekend everyone! 🙂
Ingredients for the cake:
Unsalted butter (at room temperature): 226 grams
All Purpose Flour (sifted): 3 cups
Caster Sugar: 1 cup
Egg whites: 4
Butter milk: 1 and 1/2 cup
Baking Powder: 2 and 1/2 tsp
Chocolate Chips: 2/3 cups
Ingredients for the icing:
Whipping cream: 2/3 cups
Icing Sugar: 1 + 1/3 cup
Chocolate chips: 1 cup + 1/3 cup
Ingredients for the decor:
A big bar of chocolate to use as chocolate shaving and curls.
Method for the cake:
Pre-heat your oven at 180 degrees Celsius. Grease an 8″ cake tin and set aside.
In a bowl, beat together the unsalted butter and caster sugar until it forms a light and fluffy mixture.
Add the egg whites one at a time, and continue to beat until all the ingredients are well-combined.
In a separate bowl, sift and mix the flour and baking powder. Add the chocolate chips to the flour mixture and mix with the help of a spoon.
Add the flour mixture to the wet ingredients a little at a time, alternating with the buttermilk. Mix all the ingredients with the help of a spatula.
Note: if you feel your batter is too dry at this stage, then you can add more milk until you reach the desired consistency.
Pour the batter into your greased cake tin.
Bake the chocolate chip cake in your pre-heated oven at 180 degrees Celsius for at least 30 minutes or until a skewer inserted in the centre of the cake comes out clean.
Once the cake has baked, allow it to cool completely over a rack, before applying the icing.
Method for the icing:
Beat the whipped cream with icing sugar until well combined.
Melt the chocolate chips in the microwave for approximately 45 seconds. Make sure you keep giving the chocolate chips a stir in between.
Add the melted chocolate chips to the cream mixture and beat until it forms a glossy and thick icing.
Note: this icing will be more than enough to add to the middle as well as all over the cake.
Decorate with chocolate shavings and chocolate curls.
Congratulations! Your chocolate chip cake is ready to be served!
To view more dessert recipes, visit the ‘Ready Steady Bake‘ section of The Bakealogue