Chocolate Chip Cake

A delicious brown sugar sponge dotted with chocolate chips, what's not to love?


332g/11 .7 oz plain/all purpose flour

325g/11 .5 oz light brown sugar

1 1/2 teaspoons baking powder

1/2 teaspoon bicarbonate sode

Pinch salt

141g/5 oz butter, softened

3 large eggs

300g/ 10 .7 oz buttermilk

2 teaspoons vanilla extract

170g/6 oz chocolate chips


Filling

150g icing sugar

75g butter, softened

40g cocoa powder


Icing

110g/4 oz dark chocolate

1 tablespoon gold syrup (or corn syrup)

25g/1 oz butter


Note: If you don't have buttermilk, use regular milk and add 2 teaspoons cider vinegar or lemon juice to the milk ten minutes before using, it will curdle to the right consistency.


Preheat your oven down to 350F/180C/ Gas 4.

Line two 8" round cake tins with baking parchment.

In a large bowl add the flour, sugar, baking powder, bicarbonate soda and salt, mix to remove any lumps.

In a separate bowl mix the eggs, buttermilk and vanilla together.

The next part can be done by hand, but is easier with an electric mixer. To the bowl of dry ingredients add the butter a small amount at a time, beat until it looks crumbly and incorporated. Don't forget to scrape the sides and the bottom of the bowl.

Now add in half the egg mixture, beating on a medium speed for a minute or two. Add the remaining egg mixture a little at a time and mix until combined.

Fold in the chocolate chips.

Pour the batter equally between both tins.

Bake for 30-35 minutes.

Allow to cool.


For the filling whisk the butter, icing sugar and cocoa powder together until light and fluffy. Spread or pipe.


For the icing melt the chocolate and then add the syrup and butter, stir until combined. Leave to cool, then spread on top of your cake.




Practically Pagan Cooking book from Rachel Patterson



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