Chocolate Chip Cake

Name: Chocolate Chip Cake
Yield: Yield: 4 cakes, 1 pound 5 ounces (595 g) each
Ingredients: Butter and Flour Mixture or pan spray; 7 ounces (200 g) sweet dark chocolate, chopped into raisin-sized pieces; Butter and Flour Mixture or pan spray; Butter and Flour Mixture or pan spray; 6 ounces (170 g) unsalted butter, at room temperature; 6 ounces (170 g) unsalted butter, at room temperature; 6 ounces (170 g) granulated sugar; 6 ounces (170 g) granulated sugar; 4 eggs, at room temperature; 4 eggs, at room temperature; 1 teaspoon (5 ml) vanilla extract; 1 teaspoon (5 ml) vanilla extract; 11 ounces (310 g) bread flour; 11 ounces (310 g) bread flour; 1½ teaspoons (6 g) baking powder; 1½ teaspoons (6 g) baking powder; Grated zest of 1 small orange; Grated zest of 1 small orange; ¾ cup (180 ml) whole milk, at room temperature; ¾ cup (180 ml) whole milk, at room temperature

Preparation info

Yield:
4
cakes, 1 pound 5 ounces each

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Although this cake tastes great as is, especially if you age it a few days in the refrigerator, you can also dress it up a bit by first brushing Apricot Glaze over the top and sides, then covering the glaze with a thin layer of melted coating chocolate. Place an icing rack on a sheet pan lined with baking paper, place the cakes on the rack, and slowly pour or spoon the melted chocolate over the top. Remove the cakes from the rack before the chocolate harde

Ingredients

Dessert
Vegetarian
Cake

Ingredients

Method