CHOCOLATE CHIP CAKE:
This is one super-dooper combination who hate dis? Chocolate cake over vanilla whipped cream mmmmJ such a GUILTY PLEASURE. Here is the recipe
Ingredient:
Dry Ingredient
- All-purpose flour – 1 ½ cup
- Unsweetened cocoa powder – ¾ cup
- Granulated sugar – 2 cup
- Semi-sweet chocolate chip – 8 oz/ 1 cup
- Baking soda – 1 ½ tsp
- Baking powder – 1 tsp
- Salt – ½ tsp
Wet Ingredient
- Super-hot water – 1cup
- Canola oil/ mild cooking oil – ½ cup
- Vanilla extract – 2tsp
- Whole milk – 1 cup
- Egg – 2no
Whipped cream Frosting
- Heavy Whipping Cream – 2 cups
- Confectionery/ powdered sugar – ½ cup
- Vanilla extract – 2 tsp
For Greasing
- Softened butter – 1 tblsp
- Cocoa powder – 2 tblsp
Procedure:
Step 1:
Pre-heat the oven to 350 degree F and grease two 9 inch round pans and keep aside
Step 2:
In a wide mixing bowl add all the Dry Ingredients(except chocolate chip) and mix together, in a separate bowl add the wet ingredients and whisk for a while about 2-3 mins
Step 3:
Pour the wet ingredients to the dry ingredient and beat for a min, the batter should be runny/thin because of adding hot water.at the final stage before pouring the batter into the pan add chocolate chip because of adding hot water the chocolate chip might dissolve, so at the close stage before baking it will stay for some time.
Step 4:
Pour the batter into two 9 inch greased pans equally and bake it for about 30-35 mins. Insert a toothpick into the center of the cake if it comes out clean then your cake is ready. Cool completely
Step 5:
In a Wide mixing bowl pour the heavy whipping cream along with confectionery/ powdered sugar and beat on high speed until stiff peak form.
Now place the cake bottom layer over the cake stand and take a spatula full of vanilla whipped cream and spread from center to edges and repeat the process and finish it with the rest of whipped cream and reserve some cream for additional piping.
Topped with some fresh berries and chocolate chip for more value additions.
NOTE/ TIP:
- For baking a cake always grease the bottom of the pan with butter and flour.
- If it is chocolate base cake then grease the bottom of the pan with butter and cocoa powder (expert technique)
- Always use a parchment/ butter paper for baking for take out the sponge cakes easily.
- Always use buttermilk instead of water for best texture
- Do not over bake your cake at any cause
- Always use a wide mixing bowl for mixing the ingredients
- Always frost from center to edges and finish from edges to center
- Always tap the battered pan before step into the oven to take out the air bubbles
- Whenever you plan to do a cake/ frosting or muffin keep your butter and eggs at room temperature
- Always keep your mixing bowl into the fridge which is going to use for making frosting
ALL MY CAKES HAVE ONLY THE OVER-ALL LOOK PHOTOS, SINCE I WAS MADE ALL THE CAKES ON OCCASIONS, I’M UNABLE TO TAKE THE CAKE SLICES INDIVIDUALLY. SORRY FOR THAT-UPCOMING CAKE PHOTOS, FOR SURE YOU WILL SEE THE INDIVIDUAL SLICES PICS FOR MORE DETAILS.
THANK YOU
