This Chocolate Chip Cake recipe is great for those days when a cookie just won’t cut it. Or when you’d like a little chocolate with your cake, but not a full-on chocolate cake.
Easy to make, the vanilla butter cake is moist and fluffy. Eat this cake while it’s still warm for delicious little pockets of melted chocolate love.
With ice-cream or cream it gets even better.
Advertisements
Chocolate Chip Cake Recipe
Ingredients
225 g (2 sticks) butter, at room temperature
200 g (1 cup) sugar
1 tsp vanilla extract
4 eggs, at room temperature
240 g (2 cups) all purpose flour
1 tsp baking powder
a pinch of salt
200 g (7 0z) chocolate chips
Instructions
Preheat oven to 350ºF (180ºC). Grease a 24 cm (9 1/2 inch) spring pan.
Beat butter and sugar together until very fluffy and white, about 4 minutes. Mix in the eggs slowly, one egg at a time, beating after each addition. Add vanilla extract.
In another bowl sift together flour, salt and baking powder. Add the flour mixture slowly to the egg mixture. Don’t over mix. Fold in the chocolate chips with a spatula. Leave a handful for decoration.
Pour batter in the pan and level the top. Sprinkle the handful of the remaining chocolate chips. Bake for about 35 min or until a tooth pick inserted in the center of the cake comes out clean.
