Chocolate Chip Cake
A rich and moist cake with big chocolate chips and a touch of vanilla for an easy, homemade snack...
Ingredients
- 240 g all-purpose flour
- 2 cc baking powder
- A large brush of salt
- 110 g softened butter at room temperature
- 120 g granulated sugar
- 60 g light brown sugar
- 2 large eggs at room temperature
- 1 cs natural vanilla extract
- 140 g heavy whipping cream 30% at room temperature
- 2 cs oil sunflower type
- 170 g chocolate chips big or classic
Prepare in advance
- Preheat the oven to 180° conventional heat. Grease a 27x10cm cake tin. Line it with a sheet of baking paper to make it easier to unmold.
- Beat the softened butter and sugars for several minutes until the mixture is creamy.
- Add the eggs one by one, beating between each one.
- In a bowl, sift the dry ingredients: flour, salt and baking powder.
- In another bowl, mix the liquid cream, oil and vanilla.
- Incorporate the dry ingredients alternately with the liquid mixture. Finish with the dry ingredients (mix just enough to no longer see the flour, without insisting too much).
- Keep 2 tbsp of chips for decoration and coat the rest of the chocolate chips in a little flour (this prevents them all from falling to the bottom of the mold) before adding them to the dough with a spatula. Mix the dough one last time, trying to separate the chips from each other (do not insist too much so as not to alter the texture of the dough).
- Pour the batter into the mold and bake for about 1 hour (depending on your oven). Test for doneness with a wooden pick that should come out clean or with a few crumbs.
- Leave to cool in the mold then unmold on a wire rack until completely cooled.
Notes
This chocolate chip cake is best kept at room temperature for up to 3 days, wrapped in film or in an airtight container.
NB: this recipe was reworked in November 2024. If you want to find the previously published recipe, here are the ingredient dosages: 190g flour, half a sachet of yeast, 2 eggs, 140g caster sugar, 0,5cc vanilla, 1 natural yogurt, 1 tbsp thick crème fraîche, 100ml oil, 140g dark baking chocolate in pieces.