Chef Bihi Chocolate Chip Cake
Are you ready to try your hand at a classic dessert that’s not only easy to make but also incredibly satisfying? This chocolate chip cake is your go-to recipe for any occasion, whether you’re hosting a gathering or simply craving something sweet. With a few simple steps and some basic ingredients, you can create a cake that delights everyone who tastes it. Let’s get started, shall we?
Recipe Information
- Servings: 8-10
- Total Time: 1 hour 30 minutes
- Difficulty: Easy
Ingredients
- 4 large organic eggs (or 250g of eggs)
- 250g unsalted butter, at room temperature
- 250g all-purpose flour (T45)
- 250g cane sugar
- 75g chocolate chips that hold up to baking
Instructions
- The first step is to take the eggs and butter out to reach room temperature and prepare your ingredient measurements about an hour in advance.
- Preheat your oven to 160°C (320°F) on convection mode.
- Prepare your cake pan. Grease the sides with butter, then sprinkle a bit of flour to prevent sticking. This action is known as “buttering and flouring” a pan.
- Separate the egg whites from the yolks.
- In the bowl of a stand mixer, whip the egg yolks until they are frothy on speed 2. Once frothy, add the sugar.
- Increase the speed to 4 and continue mixing until the mixture lightens in color significantly.
- Whip the egg whites until stiff peaks form.
- Prepare the softened butter by placing it in a bowl, where it will be easier to work with at room temperature.
- Mix the butter with a spatula until it reaches a creamy consistency.
- Gradually add the butter to the egg-sugar mixture and then slowly mix in the flour. Use speed 2 for combining.
- Remove the mixing bowl from the stand mixer and gently fold in the whipped egg whites using a spatula, being careful not to deflate them.
- Add the chocolate chips and gently mix by hand.
- Pour the batter into the prepared cake pan and bake for 1 hour and 15 minutes.
- Check for doneness by inserting a knife into the center of the cake; it should come out clean and without any batter clinging to it.
Notes
For a flavored variation, you can swap out chocolate chips for apple pieces or rhubarb, or simply add a hint of vanilla.
Recipe Tips
- Using room temperature ingredients leads to a better blending process.
- Be sure to fold in the egg whites gently to maintain the cake’s light texture.
- Experiment with different add-ins like nuts or dried fruits for unique flavors.
Nutritional Information
This recipe may yield around 250 calories per slice, although this varies based on specific ingredient brands and measurements.
FAQ
- Can I make this cake in advance?
- Yes, you can bake it a day ahead; just store it in an airtight container at room temperature.
- How can I tell when the cake is done?
- Insert a knife or toothpick into the center of the cake; it should come out clean.
- Can I add frosting to this cake?
- Absolutely! Cream cheese frosting or a simple chocolate ganache works beautifully with this cake.
- What if I don’t have a stand mixer?
- You can use a hand mixer or even whisk by hand, though it will require a bit more effort.
- Is there a gluten-free version of this cake?
- Yes, you can substitute all-purpose flour with a gluten-free flour blend with similar proportions.
