I think there are some things in life that can be solved with a chocolate chip cookie. They do help me beat stress a lot of times. So the more chocolate chips, the better? Going by the trend in Sydney in November, prices drop for all kinds of chocolate things…chips, chunks, buttons. Despite that I seem to have a constant shortage at home. Well, you know why! I’ve used two cups in this cake itself.
The cake is sponge-like in texture with chocolate chips in every bite. I’ve frosted it with vanilla buttercream and a chocolate glaze, Then piped some buttercream flowers with more chocolate chips in the center. Because there’s never a thing called too much chocolate, there’s a bit of grated white chocolate on top as well:-) And,…………. that’s all!
I hope you are having a great November. My calendar looks a bit scary at this time. A big to-do list and so little time!
Chocolate Chip Cake
Makes a 3 layered, 7 inch round cake
250 g butter, room temperature
3/4 cup (150 g), castor sugar
4 eggs
1 tbsp vanilla extract
250 g self-raising flour
2 cups chocolate chips, divided (leave aside 1/4 cup for decoration. I used a mix of mil and dark chocolate chips)
Vanilla Swiss Meringue Buttercream
4 egg whites
1 cup castor sugar
300 g unsalted butter, room temperature
1 tsp pure vanilla extract
Chocolate Glaze
75 g dark chocolate, roughly chopped
50 g butter
Preheat oven to 170 degrees C (150 degrees C for fan forced). Grease and line the bottom of 3, 7 inch pans with non-stick baking paper.
In an electric 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 in to the butter and sugar mixture.
Sieve 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- 15 minutes or when a skewer inserted in the middle comes out clean. Remove from oven and leave aside for 5 minutes.
Turn onto a wire rack to cool completely. Once cooled to room temperature, frost the cake starting from the layers to the sides and top of the cake. 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 of the cake. Decorate with buttercream flowers and chocolate chips.
To make the Vanilla Buttercream, Place the egg whites and sugar in a large bowl that is placed over a saucepan of simmering water (over low heat), and whisk continuously, until the sugar has completely dissolved and the bottom of the bowl is warm to touch
Remove the bowl from the heat and whip on high speed until meringue holds stiff peaks and looks glossy. The bowl should have completely cooled by now.
Add the butter, 2 tablespoon at a time, 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 till smooth and well blended.
To make the chocolate glaze, melt the chocolate and butter together in the microwave or in a small saucepan under low heat. Stir to mix. Remove from heat and leave to cool to room temperature. Don’t let it solidify before pouring.
A total dream! Funny, I’m reading this while eating a chocolate chip cookie…cake needs to be next!
Wow! I’m craving a cookie now:-) Thanks lovely!
Wow this cake looks amazing and I love your photos so much xxx
And I love yours Aimee:-) Thanks lovely!
This is beautiful and the simplicity of flavors is refreshing. No super fancy ingredients, just irresistable chocolate and gorgeous cake styling!
Chocolate is a force, don’t you think? Just makes everything better. Thanks very much my dear Tori:-)
Good morning Sonali! Another WINNER! You are going to be keeping me busy in the kitchen, but what a happy workshop it is to bake and EAT! Lovely photos as always, and HAPPY rest of November! Anita
Hahaha Anita! You always make my day:-) I would be a happy member of the workshop if i could do it every day. Thanks my dear!
Girlfriend, you created something that is out of the world yumm looking and tasting. Hey, can never say no to a chocolate chip and that in a cake, I’m in.
Hope your November is a bit smoother, mine is a crazy one too. Lots to do, less time, then again there’s procrastination. 🙂
Happy week lovely.
xx
Thanks dear Ash. Can’t agree more! Hope you have a wonderful week.
I am absolutely in love with these photos and your styling!!! Not to mention, it’s a chocolate chip cake, YUM!!!
Thanks so much my dear Stephanie! You are sweeter than that cake:-)
A cake based on a cookie, just adore it, one of my favorites. I have the same problem too: chocolate keeps disappearing at my house.
Hahaha! I know what you mean Evelyne. Thanks lovely!
I think I would get along a little TOO nicely with this cake! HA!
You’re right–chocolate chip cookies do solve a lot 🙂 This cake looks like the perfect cookie homage. So many layers to love 🙂
Sonali: What a beauty! It’s like to have a ‘garden’ cake with those pretty flower-like garnishes on top of cake. In addition, chocolate chip needs no further explanation, right? Sending you our love from Texas. xx
You are right! there is nothing like too much chocolate. That cake looks every bit divine and the kind I would dig into without a second thought.
the pictures are lovely!
woooow! such a stunning cake!! wish we could have a piece now <3
You’re so right there is no such thing as “too much chocolate.” This cake of yours is indeed an exhibit A. 🙂 This is such a GORGEOUS CAKE, Sonali.
I am glad you took a break from your busy schedule to post for all of us. I know the next many weeks are scary and super hectic, and we might not ‘see’ each other for a while. Though I will miss you, and I will be back when you post again.
xoxo
Chocolate chip cake? I’m so there with you! : ) I love your decorating technique with the buttercream and chocolate chips. Looks great and I’m sure it tastes as good as it looks. Hope all is well!
First off, gorgeous photos!! Love how you decorated the cake, and the recipe sounds great.