Chocolate chip layered cake recipe by Julie Rothman


Step 1: Preheat the oven to 350 F with a rack in the center. Butter and flour the sides of two 9 x 3-inch round or springform cake pans, or three 8 x 2-inch round pans, and line bottom with parchment paper.

2nd step: In a medium bowl, whisk together 3 1/2 cups unbleached all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda and 1 teaspoon of salt. Put aside.

Step 3: Measure 2 cups of buttermilk with a glass measuring cup and add 1 tablespoon of pure vanilla extract to it. Put aside.

Step 4: In a large mixing bowl or the bowl of a stand mixer, beat together 2 cups firmly packed light or dark brown sugar and 16 Tbsp (1/2 pound) unsalted butter at room temperature. Beat at medium speed for 4 minutes.

Step 5: Add 2 large eggs plus 2 large egg yolks (at room temperature), one at a time, beating well after each addition.

Step 6: On low speed, add flour mixture in thirds, alternating with buttermilk in two equal additions. Beat until smooth after each addition and scrape down sides of bowl a few times.

Step 7: Gently fold in 1 1/2 cups (9 ounces) of the miniature chocolate chips.

Step 8: Divide the dough into the prepared molds and smooth the top. Scoop up the dough with a 1-cup measure to make them as even as possible. (If using regular cake pans, don’t overfill them. Use the excess to make cupcakes and place a baking sheet on the bottom rack to catch the drips.)

Step 9: Bake until wooden toothpick in center of cakes comes out clean, about 38 to 40 minutes for 9-inch pans and 30 to 34 minutes for 8-inch pans.

Step 10: Let cool on wire racks for 10 to 15 minutes, then run a butter knife around the edges and unmould molds, or remove rings if using springform pans. Turn cakes right side up and let cool completely on wire racks.

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