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.
- 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!
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
- ⅛ 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
- 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.
- Using an electric mixer or by hand, in a bowl, mix the butter and turbinado sugar until evenly blended.
- Add eggs and vanilla, and mix again until smooth.
- In a separate bowl, whisk or sift the flour, baking powder, and salt together.
- Add half the dry ingredients to the egg mixture, mix well, then add half the milk and mix again.
- Repeat with remaining dry ingredients and milk.
- Add the chocolate chips and mix well. The batter may look curdled.
- Pour the batter into the pans and bake until a tester inserted into the center comes out clean, 30 to 35 minutes.
- 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.
- 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.
- In a small bowl, mix the espresso powder with the boiling water to dissolve; add it to the frosting, blending well.
- 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.
- 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.
- Decorate with the chocolate chips, if desired.