Chocolate Chip Cake, Because You Can Never Have Enough Chocolate
Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Sonali Ghosh of Sugar et al. reimagines chocolate chip cookies in cake form with delightful results.
Photo: Sonali Ghosh
By Sonali Ghosh of Sugar et al.
There are few things in life that can’t be solved with a chocolate chip cookie. They often help me beat stress, so the more chocolate chips, the better! The same goes for cakes.
This cake is sponge-like in texture with chocolate chips in every bite. I frost it with vanilla buttercream and a chocolate glaze, then pipe some buttercream roses atop it and decorate with more chocolate chips. There’s a bit of grated white chocolate on top as well, because there’s no such thing as too much chocolate!
Chocolate Chip Cake
Makes a 3-layer, 7-inch round cake
For the cake:
2 ¼ sticks (250 grams) butter, room temperature
¾ cup (150 grams), castor sugar
4 eggs
2 cups (250 grams) self-rising flour
1 tablespoon vanilla extract
2 cups chocolate chips, divided (leave aside ¼ cup for decoration. I used a mix of milk and dark chocolate chips)
For the vanilla buttercream:
4 egg whites
1 cup castor sugar
2 ½ sticks (300 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
For the chocolate glaze:
½ cup (75 grams) dark chocolate, roughly chopped
½ stick (50 grams) butter
To garnish:
Shaved white chocolate, to preference
Make the cake: Preheat oven to 340°F (170°C). Grease and line the bottom of three 7-inch pans with non-stick baking paper.
In a stand mixer (or by hand), whisk the butter and sugar until smooth and fluffy. Whisk in the eggs, one at a time until it is frothy and gradually incorporated into the butter and sugar mixture.
Sift the flour into the mixture and fold in gently until smooth. Add the vanilla extract and chocolate chips. Divide the mixture evenly between the prepared pans. (If you don’t have 3 pans, you could go with two and adjust the baking time accordingly. It will increase slightly.) Bake for 12 to 15 minutes or until a skewer inserted into the middles come out clean. Remove from oven and let cool for 5 minutes.
Make the vanilla buttercream: Place the egg whites and sugar in a large bowl placed over a saucepan of simmering water over low heat. Whisk continuously, until the sugar has completely dissolved and the bottom of the bowl is warm to the touch.
Remove the bowl from the heat and whip on high speed until the mixture holds stiff peaks and looks glossy. The bowl should have completely cooled by now.
Add the butter, 2 tablespoons at a time, while continuing to whip until thick and fluffy. If it begins to look curdled, continue to whip until it comes back together, before adding in remaining butter.
When the buttercream has come together, add the vanilla extract and mix until smooth and well blended.
Make the chocolate glaze: Melt the chocolate and butter together in the microwave or in a small saucepan over low heat. Stir to mix. Remove from heat and leave to cool to room temperature. Don’t let it solidify.
Assemble: Turn the cake onto a wire rack to cool completely. Once cooled to room temperature, frost the cake with buttercream on a cake stand. Start by spreading a layer of buttercream atop the first cake layer, then place the second layer atop it. Add another layer of buttercream, then top it with the third and final cake layer. Now frost the entire stack with buttercream. Allow to set in the fridge for 30 minutes.
Pour the chocolate glaze on top of the cake and let it flow down the sides. Cover in white chocolate shavings, then decorate by piping simple buttercream roses onto the cake’s top layer. Top each with a chocolate chip, and serve.
More delightful cakes that’ll make you swoon:
Sour Cream Cheesecake with Chocolate Cookie Crust
Pistachio and Pomegranate Cake from ‘Rachel Khoo’s Kitchen Notebook’
Warm Date Cake with Ginger Gelato from ‘Gjelina’
