Thursday, January 20, 2011
Chocolate Chip Cake
This is the first time I have tried this recipe. I made it for my husbands birthday. It looks impressive, if you can see past my bad photography, tastes very rich and is simpler than it looks. I believe I had two or three requests to "Make this for my next birthday."
Notes: The batter is more like cookie dough when done and subsequently the cake is more cookie-like. This makes it easier to assemble. Make sure your chocolate is completely melted or you get little choc bits like I did. I did not have a 15x10 pan that I trusted to bake in anymore (I don't know why I keep it around still) so I used a regular larger cookie sheet. this resulted in 5 layers for me. I cut 4 across the pan then cut some off each end to make a 5th layer. Probably for this reason I needed more frosting than the recipe made. Slice it thin, it is very rich or sweet. Even age14, aka. the bottomless pit, said "I'm full." Do not leave out on counter where you will be tempted to have a piece every time you pass it.
1 cup Butter, softened
1 cup Brown sugar, firmly packed
2/3 cup Sugar
2 teaspoons Vanilla
1/2 teaspoon Salt
2 cups Flour, all-purpose
1 12 oz. package Little Bits Semi-sweet Chocolate chips, divided
1 cup Little bits semi-sweet chocolate chips
3/4 cup Butter, softened
1 1/2 cups Sifted confectioners' sugar
2 teaspoons Vanilla
Cake: Preheat oven to 350 F. Grease 15 1/2 x 10 1/2 x 1" baking pan. Line with parchment or waxed paper. In bowl, cream butter, brown sugar, sugar. Add eggs, one at a time, beating well after each addition. Add vanilla and salt. Mix well. Gradually add flour. Stir in 1 cup chocolate bits. Spread in prepared pan. bake 350º for 20-25 minutes. Cool completely.
Frosting: Melt over hot (not boiling) water, 1 cup semi-sweet chocolate bits, stir until smooth. Set aside. In bowl, combine butter and confectioners' sugar; beat until creamy. Add melted chocolate and vanilla; blend until smooth.
Loosen sides of cake. Invert and peel of paper. Trim edges if necessary. Cut cake crosswise into 4 sections. Spread frosting on one layer. Top with second cake layer. Repeat layers. Frost entire cake with remaining frosting.