Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos : Chocolate Chip Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Sunday 27 December 2015

Chocolate Chip Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Chocolate Chip Cake Recipe Biography

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One of my favorite family traditions is our annual Back-to-School dinner. I always make something special to celebrate the new school year. This year was no exception. I remember being a kid and my mom buying us chocolate chip cake from a little lunch place in my hometown. I loved this cake. I had completely forgotten about this cake until now. I needed to recreate this cake from my childhood for my children. I did some Googling, and there really was not a cake out there like I remembered. Lots of chocolate chip bundt cakes, but none that were exactly right. How hard could it be?

Here’s the thing, when I get an idea in my head like this, I can’t sleep until I figure it out.

The first cake that I made was a typical yellow cake with the addition of mini chips. I floured the chips and even with that precaution, the chips sunk to the bottom and it became an upside down chocolate chip cake. While it tasted good, it was not the cake that I remembered. And let’s be honest – hardly a show piece.

chipsThe second go-round was the winner. I used the Perfect Pound Cake recipe from my favorite baking book, Baking. I knew that the recipe would not be enough to fill two cake pans, so I did one and a half batches of batter. The recipe below is what I used to make this cake. It was exactly like the cake that I remember.

When I posted the pictures above on Instagram, I got the question, “how did you get the cake layers so flat and perfect looking?” My secret is Bake Even Strips. You get them wet, wrap them around your cake pans, and put them in the oven. I like to put my cake pans on a baking sheet, but it is just because it is easier to get them in and out of the oven. The strips do not burn, and it works every time. I have also done it with strips of old towels. Same thing – get them really wet, and tie them around the pans. Bake as normal.

edited – This cake has had mixed results from some of the commenters. I appreciate them sharing their feedback with me and I am sorry that some were disappointed. I know how frustrating it can be to spend the time baking something and not have it turn out the way you expect it to. Some have had a very dry cake. This cake is a pound cake, so it is not going to be light and fluffy like a cake mix. But it shouldn’t be super dry either. My suggestions – be careful to not over-bake. I would take it out when the toothpick still has a few moist crumbs on it. It will continue to bake even after it comes out of the oven. If it is dry, you can brush the layers with a simple syrup to add moisture. This is a bakery trick that helps cakes stay moist

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

Chocolate Chip Yellow Cake:
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.

Chocolate Frosting
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.

Chocolate Chip Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos