Chocolate Chip Cake is my kids’ favourite cake, hands down. Mine too! If I ask what kind of cake they want for their birthday, this is it. It is rich and chewy and chocolate-chippy, and the icing is divine.
Caution:The icing in this recipe contains raw egg yolk, so may not be good for pregnant women, young children, the elderly, the infirm, or if you have any concerns about it. You can google the safety of eating raw egg yolks. Apparently, there is a small risk of salmonella bacteria. It may depend on where you get your eggs, how old they are, if they have always been refrigerated, etc.
You can always make regular buttercream icing without the egg yolks, but it doesn’t taste the same. I have always used the raw egg yolk icing, even when my kids were small. We have never gotten sick from it, but you need to make your own decision about using it.
Ingredients for the Chocolate Chip Cake:
½ c. butter or margarine (I use margarine)
¾ c. white sugar
2¼ c. flour
3 tsp. baking powder
½ tsp. salt
1 c. milk
1 tsp. vanilla
½ c. semi-sweet chocolate chips (you can make this a slightly heaping ½ cup)
3 egg whites
⅓ c. white sugar
Instructions for the Chocolate Chip Cake
- Turn the oven on to 350°F (175°C) to preheat.
- Make sure the butter is soft. Let it sit on the counter for a couple of hours before you need it. (You can soften it in the microwave if you’re careful, but don’t melt it.)
- Cream butter and ¾ cup sugar until smooth.
- Mix the dry ingredients together in a bowl.
- Add dry ingredients to the creamed mixture alternately with the milk.
- I usually do about 3 alternates.
- Start with the dry ingredients, add about ⅓ of the mixture and blend with a mixer until most of it is incorporated. Some streaks of dry is fine.
- Add ⅓ of the milk and mix.
- Do this twice more.
- Add the vanilla with the last addition of milk. Make sure all the dry ingredients are mixed in now.
Note: At this point, I find the batter tends to creep up the beaters. Go slowly and watch it closely, so you can stop and scrape down the beaters if it gets close to the top of the beaters. Once, I didn’t stop soon enough and it went right inside the beater holes and made a big mess!!
- Mix in the chocolate chips.
Note: I’ve tried using milk chocolate chips, but the semi-sweet seem to taste the best.
- Separate the eggs, whites in one bowl and yolks in another.
- I use a 4-cup measure for the egg yolks. It has high sides and makes it easier to mix the icing later without it flying all over.
- Either a 4-cup measure or a small bowl will work for the egg whites.
- Immediately cover the yolks and put them in the fridge until you need them for the icing.
- Beat the egg whites until stiff. To test if they’re beaten enough, turn the bowl over; the beaten egg whites should stick to the bowl and not move. You can turn it right upside down and it will stay in the bowl. DO IT SLOWLY, so you don’t pour them out onto the counter!
- Add the ⅓ cup of sugar and beat until blended in.
- Pour the egg whites into the batter and using a spatula, fold into batter. Don’t beat it in, or you may beat the air out of the egg whites and the texture will be more dense and heavy.
- Put the spatula into the middle of the batter, then scoop it towards you, then up and over. This will start getting the egg white mixed into the batter.
- Turn the bowl a quarter turn, and repeat.
- This could take awhile, 2 to 3 minutes, and your arm could get sore from all the exercise! Be patient. Make sure it’s all mixed in.
- Lightly grease a 9 x 12 inch baking pan.
- Pour the batter into the pan and smooth out to the edges.
- Make sure the oven is at the required temperature of 350°F (175°C).
- Put the cake in the oven and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
- Don’t open the oven before 20 minutes. Otherwise your cake may fall in the middle.
- Just open the oven a crack and peek in after 20 minutes. If it looks soft and is slightly indented in the middle, close the door and leave it for another 4-5 minutes.
- When done, take the cake out to cool. After it has cooled on the counter for an hour or so, I usually put it in the fridge to make sure it is cold before icing it.
- When COMPLETELY cool, make the icing.
Ingredients for the Icing:
3 egg yolks
¼ c. butter or margarine (again, I use margarine)
1½ c. icing sugar (or you may call it powdered sugar)
Additional chocolate chips (as many as necessary)
Instructions for the Icing:
- Take the egg yolks out of the fridge.
- Make sure the butter is soft, but not melted, and add it to the egg yolks.
- Add the icing sugar.
- Beat until smooth, scraping down the bowl as necessary.
- Ice the totally cooled cake with it, right out to the edges.
- Take some more chocolate chips and sprinkle them on top, or place them in a pretty pattern. Make sure that there will be at least a couple of chocolate chips on each piece of cake. You don’t want a fight breaking out.
Note: The cake in the picture was for my daughter’s birthday. That’s why it’s all fancy! You can just use the pale yellow icing. It still looks good after putting the chocolate chips on!
Store the chocolate chip cake in the fridge. This is because of the raw egg yolks in the icing.
Take it out of the fridge and let it warm up to room temperature for 15-20 minutes before eating it. It’s OK to take some out and let it sit on a plate for a couple of hours, or even sit in your lunch container for the morning. The cake is really better at room temperature than cold; the icing is soft, the cake is moist and chewy, and the chocolate chips are not so hard. But if you’re desperate, go ahead and eat it cold.
‘Til next time…
From Your Mom