Tuesday, September 29, 2020



The chocolate chip cake is full of chocolates, from the inside out. So good, it will be gone in seconds.



  • Pinch of salt
  • ⅓ cup dark brown sugar
  • ⅓ cup granulated sugar
  • 1¾ cup cake flour
  • ½ cup unsalted butter, melted and still hot


  • 1 egg
  • ¼ teaspoon of salt
  • ½ cup granulated sugar
  • 1¼ cup cake flour
  • ½ cup mini chocolate chips
  • 1 egg yolk
  • ⅓ cup of buttermilk
  • 1 teaspoon of vanilla extract
  • ¼ teaspoon of baking soda
  • 6 tablespoons unsalted butter, cut into 6 pieces, softened but still fresh


  • ½ cup mini chocolate chips
  • Granulated sugar (for dusting)


First, prepare the breadcrumb filling: In a medium bowl, whisk together sugars, salt and butter to combine. Add the flour and stir with a rubber spatula or wooden spoon until the mixture resembles a thick, cohesive dough; let cool to room temperature, 10 to 15 minutes.

Then, bake Cake: Preheat oven to 325 degrees F. Spray 8x4-inch loaf pan with non-stick cooking spray and line with parchment paper; leave the excess on the edges of the mold.

Using an electric mixer on low speed, combine the flour, sugar, baking soda and salt to combine. With the mixer continuing to turn at low speed, add the butter one piece at a time; continue beating until the mixture looks like moist crumbs with no visible lumps of butter, 1 to 2 minutes. Add the egg, yolk, vanilla and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary. Using a rubber spatula, fold the mini chocolate chips into the dough.

Transfer the dough to the loaf pan and spread in an even layer. Separate the breadcrumb filling into large pea-sized pieces and spread it evenly over the dough, starting at the edges and working your way down the center. Bake in the preheated oven until the crumbs are golden and a wooden skewer inserted in the center of the cake comes out clean, 45 to 55 minutes (if the breadcrumb filling seems to brown too quickly, cover it with foil. aluminum for the rest of the cooking time). Immediately after taking the cake out of the oven, sprinkle with mini chocolate chips. Let cool on a rack for at least 30 minutes. Remove the cake from the pan by lifting the overhang of the parchment paper. Sprinkle with powdered sugar before serving. Leftovers can be stored at room temperature, wrapped in plastic wrap, for up to 2 days. Happy Cooking Time.


Do not substitute all-purpose flour for cake flour in this recipe, as it will result in a dry, hard cake.

Plain yogurt can be substituted for buttermilk.