MOCHA CHOCOLATE CHIP CAKE

MOCHA CHOCOLATE CHIP CAKE image

Yield 1 CAKE

Number Of Ingredients 17

Previous Next

FOR THE CAKE:
113 grams ( 1/2 cup or 1 stick) salted butter, softened, more for pans
250 grams (2 1/4 cups) sifted unbleached all-purpose flour, more for pans
355 grams (1 1/2 cups) turbinado sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 cup plus 2 tablespoons milk (2 percent or whole)
3/4 cup to 1 cup semisweet chocolate chips
FOR THE FROSTING:
453 grams (1 pound or 3 1/2 to 4 cups) confectioners' sugar
113 grams ( 1/2 cup) salted butter, softened
1/8 teaspoon kosher salt
1/2 teaspoon vanilla extract
5 teaspoons instant espresso
3/4 cup to 1 cup semisweet chocolate chips.

Steps:

1. Make the cake: Heat oven to 350 degrees. Butter and flour two 8-inch cake pans. 2. Using an electric mixer or by hand, in a bowl, mix the butter and turbinado sugar until evenly blended. Add eggs and vanilla, and mix again until smooth. In a separate bowl, mix the flour, baking powder and salt. Add half the dry ingredients to the egg mixture, mix well, then add half the milk and mix again. Repeat with remaining dry ingredients and milk. Add the chocolate chips and mix well. 3. Pour the batter into the pans and bake until a tester inserted into the center comes out clean, 30 to 35 minutes. Let cool for 15 minutes before removing cakes from pans to a rack to cool completely. 4. Make the frosting: In a small saucepan, bring about 1/2 cup water to a boil. Meanwhile, using an electric mixer or by hand, mix the confectioners' sugar (adding about a third at a time) with the butter, salt and vanilla, until well-blended. In a small bowl, mix the espresso with 1 tablespoon boiling water; add it to the frosting, blending well. If the frosting is too thick to spread easily, add 1 to 2 more tablespoons boiling water. Mix in the chocolate chips. Spread frosting between the cake layers, then on the top and sides.