Sunday, April 10, 2011

Buttery Chocolate Chip Cake

As soon as I saw this cake on Rose Levy Beranbaum's site today I promptly headed out to the grocery store to pick up some ingredients so that I could make it for dessert today. This is my kind of cake, easy to make, packed with flavour and studded with chocolate chips that would satisfy the chocoholics in my family. This delicious cake is the creation of Lisa Yockelson and it is a keeper.

The cake is made with butter, sugar, eggs, and egg yolk, vanilla, flour, baking powder, salt and plenty of miniature chocolate chips and moistened with half and half which give the cake a lovely richness and tender crumb. The batter whips up beautifully and it is poured into a prepared bundt pan. After baking for one hour it has risen well over the top of the pan and is golden and ready. After ten minutes it is inverted onto a rack to cool.

It is sprinkled generously with icing sugar after it has completely cooled.

After dinner we all had a slice and it was devoured. It was given rave reviews by everyone and there is no doubt in my mind that this cake will be made again many times. It is the perfect snacking cake, the kind you serve with a good cup of coffee or a large cold glass of milk.

Buttery Chocolate Chip Cake

Lisa Yockelson

3 cups flour

2 1/4 tsp baking powder

3/4 tsp. salt

2 1/3 cups miniature semi-sweet chocolate chips

1/2 pound (2 sticks) unsalted butter, at room temperature

2 cups granulated sugar

4 eggs plus 1 extra yolk

2 tsp. vanilla extract

1 cup half-and-half

Confectioners' sugar (for sprinkling)

1. Set the oven at 350 degrees. Butter a 10-inch Bundt pan. Dust the pan with flour, tapping out the excess.

2. In a bowl, whisk the flour, baking powder, and salt to blend them.

3. In another bowl, toss the chips with 2 tablespoons of the flour mixture.

4. In an electric mixer, beat the butter at medium speed for 3 minutes. Add the granulated sugar in 3 additions, beating 1 minute after each. Beat in the eggs, one at a time, followed by the extra yolk.

5. With the mixer set on low speed, add the flour mixture in three additions alternately with the half-and-half, beginning and ending with flour. Scrape down the bowl often with a rubber spatula.

6. Remove the bowl form the mixer stand. With a large spatula, stir in the chips.

7. Spoon the batter into the pan and smooth the top. Bake the cake for 55 to 60 minutes or until a skewer inserted into the middle of the cake is clean when withdrawn, and the cake pulls away from the sides of the pan.

8. Set the pan on a wire rack to cool for 10 minutes. Carefully invert the cake onto the rack to cool completely.

9. Dust the top of the cake with confectioners' sugar.


Gosia said...

Oh Dear, I don't know how any other cake could possibly sound better than "buttery" and "chocolate chip". The cut piece looks divine. It just looks like the best Easter cake ever (resembling the Easter babka a little). After swearing I'd never bake a cake again, seeing this, Oriana, I'm back on the baking bandwagon. I know, I'll just blame my incessant weight gain on you. That's it. Thanks for the recipe! Hugs. Gosia

doughadear said...

Hello Gosia
I know how you feel, I was completely sold on the buttery alone!

Wouldn't it be nice if the shear enjoyment of eating would burn all the excessive calories.:)

marifra79 said...

Caspita che meraviglia!! Lasciatelo dire รจ troppo bello e alto, dev'essere di un buono! Complimenti e poi le foto delle varie fasi sono utilissime! Un abbraccio e buonissima giornata

doughadear said...

Grazie, sei molto gentile e buona giornata a te pure.

Sandra said...

What a beauty! I've always adored choc chip anything, and this recipe looks really amazing. I bet it tastes as good as it looks.

doughadear said...

Hello Sandra
I like making bundt cakes because they are crowd pleasers and great with coffee or tea. This one is really good, I think the half and half makes it decadent and of course all the chocolate chip.

Laura said...

Thanks for stopping by my blog Tiramisu'.

I would think that every mother culture would work but I would start feeding it like the book advises so not only it will be fresh but it will have the right ratio of water and flour.

Have fun!

Lisa said...

What a great cake! I made it and it's delicious! One thing, no where does it tell you when to add the vanilla extract. I just added it to the butter/sugar mixture. I will use this recipe over and over again, it's a keeper!

Lisa Pivar said...
This comment has been removed by the author.
Lisa Pivar said...

This is the best chocolate chip cake EVER! It's so moist and delicious. Thank you for sharing the recipe!

Dede Tynes said...

I have been searching for a recipe like this...most chocolate chip # cakes call for cake mix...yuck! Can't wait to try this. I am going to make this for my sisters birthday!!!

Unknown said...

i have two bundt cake pans. one holds 10 cups and the other 12. which one would you recommend me using? the last time i had batter rise over the top of the pan the whole thing fell, which is why i am sensitive about this. thank you for posting this recipe, i really can't wait to try it.

diane honan said...

fantastic cake and yes...a lovely morning coffee and a slice of this = happy day!