Chocolate Chip Cake with Classic Chocolate Buttercream

Name: Chocolate Chip Cake with Classic Chocolate Buttercream
Prep time: 30 min
Total time: 2 h 15 min
Yield: 9 - 12 serving(s)
Ingredients: 1 c. unsalted butter; 1 1/4 c. unbleached all-purpose flour; 1 c. whole milk; 1 tsp. pure vanilla extract; 1 3/4 c. cake flour; 1 tbsp. baking powder; 3/4 tsp. fine sea salt; 1 1/2 c. granulated sugar; 1/2 c. packed light brown sugar; 4 large eggs; 1 c. semisweet chocolate chips; 4 oz. semisweet chocolate; 3/4 c. unsalted butter; 1 tbsp. whole milk; 1/2 tsp. pure vanilla extract; 1 1/2 c. confectioners' sugar

By Cheryl and Griffith DayPublished: Jan 20, 2015

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chocolate chip cake with classic chocolate buttercream

Angie Mosier

Yields:

9 - 12 serving(s)

Prep Time:

30 mins

Total Time:

2 hrs 15 mins

This simple cake takes a decadent turn with a generous coating of chocolate buttercream frosting.

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Ingredients

1 cup unsalted butter
1 1/4 cups unbleached all-purpose flour
1 cup whole milk
1 tsp. pure vanilla extract
1 3/4 cups cake flour
1 Tbsp. baking powder
3/4 tsp. fine sea salt
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
4 large eggs
1 cup semisweet chocolate chips

Classic Chocolate Buttercream

4 oz. semisweet chocolate
3/4 cup unsalted butter
1 Tbsp. whole milk
1/2 tsp. pure vanilla extract
1 1/2 cups confectioners' sugar

Directions

1. Step 1Position a rack in the middle of the oven and preheat to 350 degrees F. Butter a 9- by 13- by 2-inch baking pan, then line with parchment, leaving an overhang on the long sides. Butter the parchment, then dust with flour, tapping out excess.
2. Step 2Mix together milk and vanilla in a bowl. Sift together both flours, baking powder, and salt.
3. Step 3Beat butter and both sugars on medium-high speed with an electric mixer, until light and fluffy, 3 to 5 minutes. Reduce speed to low and add eggs, one at a time, beating well after each addition.
4. Step 4Add flour mixture in thirds, alternating with milk mixture and beginning and ending with flour. Fold in the chips.
5. Step 5Transfer batter to the prepared pan and smooth the top. Tap the pan on the counter to remove any air bubbles.
6. Step 6Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool for 15 minutes. Use the parchment to remove from the pan and invert onto a wire rack. Peel off the parchment and cool completely.
7. Step 7Invert cake onto a platter and frost with buttercream frosting.
8. Step 8To make the buttercream: Place chocolate in a heatproof bowl set over a saucepan of simmering water (make sure the bottom of the bowl does not touch the water). Cook, stirring until melted. Remove from the heat and cool until tepid.
9. Step 9Beat butter on medium speed with an electric mixer, until smooth and creamy, 2 to 3 minutes. Beat in milk, then chocolate, then vanilla. reduce mixer to low and gradually add sugar. Continue beating until creamy and silky.