Friday, January 11, 2019

CHOCOLATE CHIP CAKE






CHOCOLATE CHIP CAKE




INGREDIENTS
·         Recipe uses the Reverse Creaming Method
·         2 3/4 cup (332 g) all purpose flour
·         1 1/2 cups (325 g) light brown sugar
·         1 1/2 teaspoons (7 g) baking powder
·         1/2 teaspoon (3 g) baking soda
·         1/2 teaspoon 3 g) salt
·         10 Tablespoons (1 1/4 sticks) (141 g) unsalted butter....slightly softened but still cold to the touch (do not microwave). I cut the butter into 1/2 inch slices onto waxed paper a short while before needed. It should still feel cold to the touch. If it becomes too soft, refrigerate for a few minutes.
·         3 large eggs
·         1 1/3 cup (302 g) buttermilk (low fat or full fat)
·         2 teaspoons (8 g) vanilla
·         1 cup (170 g) mini chocolate chips

DIRECTIONS
  1. Preheat the oven to 350 degrees, grease and flour two 8 inch round cake pans
  2. In the bowl of your mixer add the dry ingredients, flour, sugar, baking powder, baking soda and salt. Hand whisk for at least 30 seconds so the ingredients are well combined.
  3. In a separate bowl, add the eggs, buttermilk and vanilla. Stir with a fork to combine.
  4. ……………………………….
  5. …………………………………………
Full Directions: Click here