As the weather begins to brightening up, and as cake lovers we thought what better way to enjoy the new season than baking and eating cake! Packed with gooey chocolate chips throughout, we chose to make our go to chocolate chip cake which is so easy to make and is perfect for any occasion. You could serve with a dash of cream or ice cream, as a sweet dessert, or simply lovely to enjoy with a cup of tea. This chocolate chip cake can also be made into chocolate chip muffins (see one of our previous posts).
250g self-raising flour
2 tsp Baking powder
1/2 tsp Salt
1/2 cup of Milk
1 tsp vanila extract
200g Unsalted butter
200g Granulated sugar
100g chocolate chips
100g white chocolate chips
1: Pre-heat the oven to 200°F, then combine all of your dry ingredients which includes the salt and baking powder to the flour. Whisk through thoroughly so it has a smooth effect with no clumps.
2: Pour the vanilla extract into the milk. In another separate bowl add your butter and sugar, then whisk until your batter is light and fluffy. Next crack in your three eggs one at a time. The egg helps combine the mixture and also adds moisture.
3: Add a third of your dry ingredients into the butter and sugar mixture. Then add half of your milk and vanilla extract mixture and mix it in. You want to alternate the dry ingredients and the milk and vanilla mixture until it’s all eventually in, and mix with your hand mixer. Your batter should look smooth and creamy.
4: Now it’s time for the chocolate chips. Put a fare amount of both chocolate and white chocolate chips into your bowl. But leave a little bit of your chocolate chips to the side to add at the end. Begin to mix so your chocolate chips are thoroughly distributed into the mix. Next pour your batter into your greased baking tin. Always make sure you have greased your baking paper before adding your batter, as it prevents your cake to stick. After placing your mix evenly into the tin, sprinkle the last of your chocolate chips on to the top.
5. Lastly, place your mix into your pre-heated oven for 30 minutes, or until a tooth pick inserted into the cake comes out clean and not sticky.
Shelley & Michelle xx