Dessert: Chocolate Chip Cake with Classic Chocolate Buttercream

Recipe by Cheryl and Griffith Day This simple cake takes a decadent turn with a generous coating of chocolate buttercream frosting.

Ingredients

1 c. unsalted butter
1 1/4 c. unbleached all-purpose flour
1 c. whole milk
1 tsp. pure vanilla extract
1 3/4 c. cake flour
1 tbsp. baking powder
3/4 tsp. fine sea salt
1 1/2 c. granulated sugar
1/2 c. packed light brown sugar
4 large eggs
1 c. semisweet chocolate chips

Instructions

Position a rack in the middle of the oven and preheat to 350 degrees F. Butter a 9- by 13- by 2-inch baking pan, then line with parchment, leaving an overhang on the long sides. Butter the parchment, then dust with flour, tapping out excess.
Mix together milk and vanilla in a bowl. Sift together both flours, baking powder, and salt.
Beat butter and both sugars on medium-high speed with an electric mixer, until light and fluffy, 3 to 5 minutes. Reduce speed to low and add eggs, one at a time, beating well after each addition.
Add flour mixture in thirds, alternating with milk mixture and beginning and ending with flour. Fold in the chips.
Transfer batter to the prepared pan and smooth the top. Tap the pan on the counter to remove any air bubbles.
Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool for 15 minutes. Use the parchment to remove from the pan and invert onto a wire rack. Peel off the parchment and cool completely.
Invert cake onto a platter and frost with buttercream frosting.
To make the buttercream: Place chocolate in a heatproof bowl set over a saucepan of simmering water (make sure the bottom of the bowl does not touch the water). Cook, stirring until melted. Remove from the heat and cool until tepid.
Beat butter on medium speed with an electric mixer, until smooth and creamy, 2 to 3 minutes. Beat in milk, then chocolate, then vanilla. reduce mixer to low and gradually add sugar. Continue beating until creamy and silky.

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