Mocha Chocolate Chip Cake

IMG_5822

This is a soft, tender, sweet cake studded with chocolate chips that smells wonderfully of coffee.  One of my friends told me that of all the desserts I’ve made, this one is among his favorites.

Baking Notes:

  • The chocolate chips sank to bottom of the pan, but luckily it was not obvious in a layer cake.
  • The cake and frosting are both on the sweet side, so make sure your target audience has a serious sweet tooth!

Original recipe

 

Mocha Chocolate Chip Cake
From New York Times

Yield: Two-layer 8″ cake

For the cake:

  • 113 grams (1/2 cup or 1 stick) salted butter, softened, more for pans
  • 250 grams (2 1/4 cups) sifted unbleached all-purpose flour, more for pans
  • 300 grams (1 1/3 cups) turbinado sugar
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • 2 ½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 cup milk (2 percent or whole)
  • ¾ 1 cup semisweet or bittersweet chocolate chips, roughly chopped; or mini chocolate chips

For the frosting:

  • 360 grams (3 cups) confectioners’ sugar
  • 226 grams (1 cup) salted butter, softened
  • teaspoon salt
  • ½ teaspoon vanilla extract
  • 2 tablespoons plus 1 teaspoon instant espresso
  • 2 tablespoons boiling water
  • ¾ – 1 cup semisweet or bittersweet chocolate chips, for decorating

 

  1. Preheat oven to 350°F.  Butter and flour two 8-inch cake pans, and line the bottoms with rounds of parchment paper cut to fit.
  2. Using an electric mixer or by hand, in a bowl, mix the butter and turbinado sugar until evenly blended.
  3. Add eggs and vanilla, and mix again until smooth.
  4. In a separate bowl, whisk or sift the flour, baking powder, and salt together.
  5. Add half the dry ingredients to the egg mixture, mix well, then add half the milk and mix again.
  6. Repeat with remaining dry ingredients and milk.
  7. Add the chocolate chips and mix well. The batter may look curdled.
  8. Pour the batter into the pans and bake until a tester inserted into the center comes out clean, 30 to 35 minutes.
  9. Let cool for 15 minutes before removing cakes from pans to a rack to cool completely. If the cakes are domed, use a long, serrated knife to level the tops.
  10. While cakes are cooling, make the frosting: Using an electric mixer or by hand, mix the confectioners’ sugar with the butter, salt and vanilla, until well blended.
  11. In a small bowl, mix the espresso powder with the boiling water to dissolve; add it to the frosting, blending well.
  12. Assemble the cake: Place one cake layer on a serving platter and spread about one-third of the frosting over the top in an even layer.
  13. Top with the second cake layer and use an offset spatula or butter knife to spread frosting over top and, optionally, sides of the cake.
  14. Decorate with the chocolate chips, if desired.
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