So here are the twists from the original recipe posted on this site: I used half all-purpose flour and half white whole wheat flour, I upped the salt to a rounded 1/4 tsp of kosher salt, I added 2 T of King Arthur Flour cake enhancer and I mixed in 4 tsp of espresso powder. The whole wheat flour redeemed the nutritional value a bit. The kosher salt with the extra bit from rounding the measuring spoon punches up the salt flavor just enough. The cake enhancer is just a miracle ingredient making my cakes moist and tender and if we didn't tear right into them, it also keeps cakes fresher longer. I happen to love the combination of chocolate and coffee, so in went the espresso powder. I always use mini semi-sweet chips from Nestle even though I can appreciate other premium brand chocolate chips. I'm not a chocolate girl, so the mini chips are more my thing. Chunks of Scharffen Berger would be wasted on me.
Please see my picture of this cake. Or what is left of it after about three hours out of the oven. It's a bundt cake and not a tall one, but really do we only have 1/3 of the cake left? Guess everyone approved of the updates!
|one of the two chunks left, use a serrated knife the eager|
cake eaters used a table knife and the slices weren't too pretty
however, that didn't seem to slow anyone down!
Chocolate Chip Cake
1/2 C unsalted butter, softened
8-ounce cream cheese, softened (regular or 1/3 less fat)
1/2 C sugar
1/2 C packed brown sugar
1 tsp vanilla
1 C all-purpose flour
2 T King Arthur Flour cake enhancer, optional
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt, rounded for a little extra
1/4 C milk
4 tsp espresso powder
1 C mini chocolate chips
Preheat oven to 350 degrees. Coat 12-cup bundt pan with cooking spray.
In a large bowl, beat butter, cream cheese and sugars until light and fluffy. Add vanilla and eggs, one at a time, beating well after each addition. Add flours, baking powder, soda and salt and mix until well combined. Stir in milk, espresso powder and chocolate chips. Batter will be very thick. Spread in prepared pan (I drop it in big scoops and spread it with my spatula). Bake for 30-40 minutes until tester in center comes out clean. Cool for 15 minutes in the pan. Invert onto cooling rack or serving plate to cool. Kind of yummy served warm with vanilla ice cream, but let it cool a bit before cutting or you will smoosh it!