Chocolate Chip Cake
Yield: 8 to 9 servings
An easy cake with a simple-to-make frosting, this is perfect for
those occasions when you feel like "a little something chocolate"
but don't want to fuss too much. The cake recipe calls for milk
chocolate chips; if you can get miniature ones, use them as they
are. Otherwise, you'll have to chop them, or you can semisweet miniature
chips in their place. Many of the chips will sink toward the cake
bottom during baking, but this gives you a nice effect when the
cake is cut.
the fact that it contains sour cream, the frosting has very little
of sour cream's usual tangy flavor; it's tempered by the use of
the milk chocolate. The cake itself freezes, but the frosting does
not. The completed cake must be stored in the refrigerator. Nice
with a hot cup of coffee or a big glass of milk.
cups sifted all-purpose flour
cup chopped, good-quality milk chocolate chips (or use miniature
semisweet chocolate chips)
tsp. baking soda
cup dairy sour cream
cup plus 2 Tbsp. water
cup (1 stick) unsalted butter, softened
cup plus 1 Tbsp. granulated sugar
egg, graded "large"
cup (6 ounces) good-quality milk chocolate chips
cup (2 ounces) semisweet chocolate chips
cup dairy sour cream, well-stirred
Grease and flour a 7 by 11 pan, at least 1-1/2 inches deep (alternatively,
use a 9 inch square pan of the same depth). Set aside. Adjust rack
to center of oven; preheat oven to 350 degrees F.
about 1 tablespoon (no need to measure) of sifted flour in a small
bowl with chocolate chips. Stir to coat chips well; set aside. Sift
together remaining flour with baking soda and salt. In another small
bowl, combine sour cream and water. With fork, beat to mix (mixture
may be lumpy--OK).
large bowl, cream softened butter, sugar, and vanilla for a minute
or two until light and fluffy (I use a sturdy, hand-held mixer to
make this, but you can do so by hand if you wish). Add egg and beat
in well, scraping bowl bottom and sides thoroughly. Beginning and
ending with sifted dry ingredients, add dry ingredients in thirds
and sour cream mixture in halves, beating at low speed after each
addition just until blended. Batter will be thick. Remove from mixer.
Fold in chocolate chips (and any extra flour with them). Turn batter
into prepared pan and spread level, then, with back of spoon, spread
slightly higher in corners and along edges of pan.
in preheated oven for 23 to 27 minutes, turning pan back-to-front
once about halfway during baking time. Cake is done when toothpick
inserted near center emerges with only a few moist crumbs clinging
to it. Do not overbake. Remove to cooling rack. While cake cools,
the top, which domed during baking, should flatten out. Cool completely
In small heatproof bowl, combined chocolate chips and salt. Place
over hot water on low heat (water should not touch bottom of bowl);
stir often until melted and smooth. Leave bowl over hot water. All
at once, add sour cream. Stir in briskly (a whisk is a big help
here). Mixture will clump and "seize" at first, but should
smooth out as whisked. Remove frosting from heat and hot water.
If necessary, allow to cool to room temperature, stirring occasionally
(frosting will thicken slightly as it cools).
cooled frosting evenly over top of cake. Chill, covering tightly
when cold. Store in refrigerator for up to several days.
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