Chocolate chip cake recipe | 100th blog post!

Ingredients

Chocolate Chip Yellow Cake:
• 4 cups plus 2 tablespoons (480 grams) cake flour (or all-purpose flour)
• 2 teaspoons (10 grams) baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon (5 grams) table salt
• 2 sticks (1 cup, 1/2 pound or 225 grams) unsalted butter, softened
• 2 cups (400 grams) sugar
• 2 teaspoons (10 ml) pure vanilla extract
• 4 large eggs, at room temperature
• 2 cups buttermilk (475 ml), well-shaken (you can substitute whole milk + 2 tablespoons lemon juice or white vinegar)
• 1 1/2-2 cups mini semi-sweet chocolate chips
Chocolate Frosting
• 1 1/3 cups heavy cream
• 1 teaspoon espresso powder (optional)
• 1 cup sugar
• 6 ounces unsweetened chocolate
• 1 stick (4 ounces) plus 2 tablespoons unsalted butter
• 1 1/2 teaspoons vanilla extract
• 1/8 teaspoon salt

Method

Preheat oven to 350° F/ 175° C

Butter and flour two 9-inch cake pans. For extra insurance, butter and line with parchment paper.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In a large bowl, cream the butter and sugar with an electric mixer at medium speed until light in color and fluffy. Add the vanilla extract and blend. Beat in the eggs, one at a time. With the mixer on low speed, slowly add the buttermilk. The mixture will look curdled at this point. Add the flour mixture in batches, mixing on low speed until completely incorporated. Scrape down the sides of the bowl and mix again, do not over mix.

You should have a nice, thick batter at this point. Fold in the chocolate chips.

Divide the cake batter evenly between the cake pans and tap on the counter to remove air bubbles. Bake 35-40 minutes until golden brown and a wooden pick (I like to use bamboo skewers) inserted into the center comes out clean of cake batter (melted chocolate is okay).

Allow to cool in the pan for 10 minutes, then turn out onto a rack to cool completely before frosting. You can make the layers a few days ahead, wrap in plastic wrap and store in the refrigerator.

In a heavy saucepan, bring the cream, espresso powder and sugar to a simmer over medium heat. Reduce heat to low and stir, about 6 minutes, until the sugar melts completely and the mixture thickens slightly.

Add the chocolate, butter, vanilla extract and salt to a mixing bowl. Pour the hot cream mixture on top. Allow to come to room temperature, stirring occasionally.

Set the mixing bowl with the chocolate inside a larger bowl with a layer of ice cubes on the bottom. Beat the chocolate, using a handheld mixer, until thick and glossy. Scrape the sides of the bowl with a spatula until combined.

Frost the cake layers right away. The frosting should have a lovely, spreadable consistency.

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