Today we are talking about chocolate chip cake. Chocolate chip cake tastes very moist and chocolate chips in every bite enhance its delicacy. Chocolate chips cake basically super moist butter cake molded-in loaf pan. You are suggested to use small chocolate chips that allow you to have dozens of chocolate chips in one bite.
To make a perfect equipped cake add glossy chocolate coating as a topping. Chocolate chip cake making is too easy instead of any other traditional layered cake.
Please note this cake will test great if you age it few days in the refrigerator and glaze the top with apricot glaze before coating it with glossy chocolate. Take out the previously glazed cake and put it on an icing rack set on a baking sheet. Pour melted coating chocolate over the top and remove it from the rack before the chocolate is hardened. Place in the refrigerator again for few minutes to set then slice the cake with a heated serrated knife.
| Ingredients | Metric Measurement |
| Butter | 340 g |
| Sugar | 340 g |
| Salt | 5 g (if you use unsalted butter) |
| Eggs | 400 g or 8 PCs |
| Cake Flour | 595 g |
| Baking Powder | 12 g |
| Cholate chips | 200 g |
| Vanilla Extracts | 10 ml |
| Whole Milk | 300 ml |
| Grated lemon zest | 1 Lemon |
| Toasted Nuts (Hazelnut or cashew nut or Almond) | 225 g |
| Methods | Panning and Baking Instructions |
| 1. Preheat the oven at 180°C or 356°F.
2. Scale all ingredients according to the recipe and ensure all are at room temperature. 3. Beat butter and sugar either using an electronic mixture or by hand until creamy and flappy. Add salt and vanilla to continue beating. 4. Gradually add eggs one by one and let them be incorporate completely. Do not add eggs before absorption. 5. Scrap down the side as required.
6. Make sure all dry ingredients are ready to fold with butter mixture including chocolate chips and nuts. 7. fold dry ingredients one-third and then one-third of buttermilk. Repeat until three times.
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Panning: prepare 4 (8”x4”x2.5”) Loaf Pan greased with fat and paper lining.
Deposit: Pour an equal amount of cake batter into 4 pans
Bake at: 180°C or 356°F temperature for 35 – 45 minutes.
Cool the cakes on a cooling rack.
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Apricot Glaze Recipe
This is the simple apricot glaze recipe.
| Ingredients | Metric Measurement |
| Apricot Jam | 455 g |
| Sugar | 85 g |
| Water | 80 ml |
| Methods | |
| 1. Place the jam, sugar, and water in a heavy-bottomed saucepan. Bring to a boil over medium heat, stirring constantly.
2. Lower the heat and continue cooking until the mixture can be pulled into a thread between the back of two spoons or your thumb and index finger. 3. Quickly remove the pan from the heat, strain (discard the solids), and use immediately. If you overcook the glaze, it will become too thick to use properly. But, unless it has started to caramelize, you can rectify the consistency by adding a small amount of water and cooking till the thread coming.
Note: Store the leftover glaze at room temperature. Reheat the glaze to use again; if it is too thick, add a small amount of water.
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Melted Coating Chocolate Recipe
This is the simple apricot glaze recipe.
| Ingredients | Metric Measurement |
| Semi-Sweet Chocolate | 400 g |
| Heavy Cream | 150 g |
| Butter | 50 g |
| Corn syrup | 1 Table Spoon |
| Methods | |
| 1. Cut semi-sweet chocolate into small pieces and place in a bowl. keep aside.
2. place heavy cream and corn syrup in a heavy saucepan and bring to boil. Pour over chocolate and stir until melted completely. 3. Add butter immediately. |
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