Forgive me PurpleFoodie, I’m renaming your cake. But there is very little that can be said about this cake, except that it actually is happiness in a loaf. To quote Purple Foodie ‘I ate this cake for three meals straight. Only this.’ There. Proof of how happy this pound cake makes you. The fact that I got to use my brand new equipment and a brand new bag of chocolate chips was purely coincidental. A word of caution though, it is crucial that you don’t over mix the batter. It will only result in a dry, tough pound cake and what you are going for is melt-in-your-mouth-chocolatey-goodness.
- Grease a 9″ loaf tin and preheat the oven to 3500F/175oC.
- Sift together flour, salt and baking powder.
- With a hand-held mixer, cream together butter and sugar for about 3 to 5 minutes till sugar is incorporated and the mixture is pale and fluffy.
- Add the eggs one at a time, making sure you beat them in after every addition. However, ensure your mixer is at its lowest speed so as to not to overmix. Fold in vanilla extract.
- Now, working steadily, fold in the dry ingredients with the wet. Alternatively, you could use a hand mixer at its lowest setting.
- Fold in the chocolate chips and pour into the waiting tin. Add the extra chocolate chips on top and pop into the oven for about 40 to 60 minutes till cake tests done.
- Transfer onto a cooling rack and wait for 15 minutes to remove.
Chocolate Chip Cake
Adapted from: Purple Foodie (who in turn adapted it from ‘Baking: From My Home To Yours by Dorie Greenspan)
Yields: One 9″ loaf
2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt (omit if using salted butter)
225g butter, softened
1 cup granulated sugar
4 large eggs
1 tsp vanilla extract
2/3rd cup chocolate chips, plus extra for sprinkling
Purple Foodie, inventor of all good ideas concerning chocolate and Nutella, suggests that once you slice it, toast it a little, spread some Nutella, add a few sliced bananas and eat!