Chocolate Chip Layer Cake
Chocolate Chip Layer Cake is a side dish that serves 8. One portion of this dish contains approximately 13g of protein, 41g of fat, and a total of 1151 calories. For $1.44 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 1340 people were impressed by this recipe. This recipe from Cinnamon Spice and Everything Nice requires heavy cream, salt, unsalted butter, and flour. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. Overall, this recipe earns a good spoonacular score of 41%. If you like this recipe, take a look at these similar recipes: Chocolate Chip Cookie Layer Cake, Banana Chocolate Chip Layer Cake With Mocha Frosting, and Chocolate Chip Banana Layer Cake with Salted Caramel Frosting.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 40 minutes
Ingredients:
2 teaspoons baking powder
1 teaspoon baking soda
2 cups buttermilk (I like Saco powdered buttermilk )
1½cups (9 ounces) miniature chocolate chips (I like Ghirardelli )
4 cups confectioners' sugar, sifted
2 large eggs plus 2 large egg yolks, at room temperature
2 teaspoons espresso powder, optional
softened butter and flour for the pans
1/2 cup light heavy cream
2 cups firmly packed light or dark brown sugar
1/4 teaspoon salt
3½cups unbleached all-purpose flour
16 tablespoons (1/2 pound) unsalted butter, at room temperature
1/2 cup unsweetened cocoa powder, sifted
1 tablespoon pure vanilla extract
Equipment:
baking paper
springform pan
measuring cup
mixing bowl
stand mixer
whisk
oven
baking sheet
bowl
butter knife
toothpicks
sauce pan
Cooking instruction summary:
Preheat oven to 350 degrees F. with oven rack in the center. Butter and flour the sides of two 9x3-inch round cake or springform pans or three 8x2-inch round pans and line the bottoms with parchment paper. In a medium bowl whisk together the flour, baking powder, baking soda, and salt. Measure the buttermilk with a glass measuring cup and add the vanilla to it.In a large mixing bowl or the bowl of a stand mixer beat the brown sugar and butter together on medium speed 4 minutes. Add the eggs one at a time beating well after each addition.On low speed add the flour mixture in thirds alternating with buttermilk in 2 equal additions, beating until smooth after each addition and scraping down the sides of the bowl a few times.Gently fold in the chocolate chips.Divide the batter between the prepared pans and smooth out the tops. I scoop up the batter with a one cup measure to get them as evenly as possible. (If using regular cake pans don't overfill them - use excess to make cupcakes and place a baking sheet on your bottom rack to catch any drips.)Bake until wooden toothpick in centers of cakes comes out clean, about 38 - 40 minutes for the 9-inch pans and 30 - 34 minutes for the 8-inch size. Cool on wire racks for 10 - 15 minutes then run a butter knife around the edges and turn out from the pans or remove the rings, if using springform pans. Turn cakes right side up and cool completely on wire racks.In a small saucepan heat the cream over medium heat until it starts to bubble around the edges. Remove from heat and allow to cool slightly.In a medium mixing bowl on medium speed beat the butter, salt, cocoa, vanilla, the espresso, 1/3 cup of the warm cream and half the sugar until smooth.Gradually add the remaining sugar beating on medium speed until smooth and fluffy 5 - 6 minutes - if the frosting seems too thick to spread then beat in the remaining cream a teaspoon at a time until you reach a spreadable consistency. Frost the cake right away.
Step by step:
1. Preheat oven to 350 degrees F. with oven rack in the center. Butter and flour the sides of two 9x3-inch round cake or springform pans or three 8x2-inch round pans and line the bottoms with parchment paper. In a medium bowl whisk together the flour, baking powder, baking soda, and salt. Measure the buttermilk with a glass measuring cup and add the vanilla to it.In a large mixing bowl or the bowl of a stand mixer beat the brown sugar and butter together on medium speed 4 minutes.
2. Add the eggs one at a time beating well after each addition.On low speed add the flour mixture in thirds alternating with buttermilk in 2 equal additions, beating until smooth after each addition and scraping down the sides of the bowl a few times.Gently fold in the chocolate chips.Divide the batter between the prepared pans and smooth out the tops. I scoop up the batter with a one cup measure to get them as evenly as possible. (If using regular cake pans don't overfill them - use excess to make cupcakes and place a baking sheet on your bottom rack to catch any drips.)
3. Bake until wooden toothpick in centers of cakes comes out clean, about 38 - 40 minutes for the 9-inch pans and 30 - 34 minutes for the 8-inch size. Cool on wire racks for 10 - 15 minutes then run a butter knife around the edges and turn out from the pans or remove the rings, if using springform pans. Turn cakes right side up and cool completely on wire racks.In a small saucepan heat the cream over medium heat until it starts to bubble around the edges.
4. Remove from heat and allow to cool slightly.In a medium mixing bowl on medium speed beat the butter, salt, cocoa, vanilla, the espresso, 1/3 cup of the warm cream and half the sugar until smooth.Gradually add the remaining sugar beating on medium speed until smooth and fluffy 5 - 6 minutes - if the frosting seems too thick to spread then beat in the remaining cream a teaspoon at a time until you reach a spreadable consistency. Frost the cake right away.
Nutrition Information:
covered percent of daily need
