Recipe posts will be making a comeback over here because they’re just that good!
Yesterday I made this chocolate chip cake and since that first bite, I’ve been excited to share it. This is an original recipe of mine and I loved being able to experiment with it. I used Green’s butter cake mix and added chocolate chips, then topped it off with cream cheese frosting and strawberries. The texture of the cake is soft, but dense enough to be enjoyable. The chocolate chips add a sweet richness. It makes for one silky smooth mouthful!
For the cake-
A cake mix of your choice, ideally plain. Butter or vanilla cake works well. I used the Green’s butter cake mix and found it to be the perfect base.
200 grams or one standard measuring cup of chocolate chips. I recommend milk chocolate as light can be too sweet and dark too bitter.
Three tablespoons of milk
Six tablespoons of butter- tub or block both work fine as you’ll want to melt your butter before attempting to add it to the mixture.
For the icing-
One 250 gram Philadelphia cream cheese block- you can use other varieties but this works best. Make sure to get full fat instead of the light version or your frosting will be too runny.
4 tablespoons of butter- Again, remember to melt this before adding to your mixture. Adjust quantities accordingly depending on whether you want more of a buttercream or cream cheese frosting.
Two cups of icing sugar- Some people like to double this, but I found two cups to be plenty. I had lots of icing left over afterwards as I didn’t spread a super thick layer over the cake.
Three tablespoons of milk.
Begin by preheating your oven to 180 degrees fan forced. You’ll also need to line a cake tin with baking paper. As an alternative, you could use a muffin tray.
Gather all necessary ingredients and clear your bench space.
Using a large bowl, add in your chosen cake mixture along with the eggs, milk and butter. Mix well- you can do this either by hand or using a machine. Make sure it is smooth and free of lumps.
Now, measure out a cup of chocolate chips and add them in.
Fill your tray with the mixture, set a fifteen minute timer and leave to bake. When the timer goes off, have a look at the colour of the cake and check how well it has risen. To see if it’s cooked through, insert a skewer or fork into the middle. This should come out clean. If not, leave for five minutes longer then check again.
Next, you can start on your frosting. You’ll need another large bowl in which you’ll combine the cream cheese, your melted butter and icing sugar. Begin stirring, then add milk as needed. You can always pour more in as you go, but don’t overdo it at the start or you risk messing up the quantities!
You’ll always achieve much better results with frosting when you use a mixer, but if you don’t have one, not to worry. Fold the icing in onto itself and against the walls of your bowl to get rid of any lumps. When you’re satisfied, put some cling wrap over your bowl and refrigerate for five minutes.
By now you’ll either have taken out your cake or be ready to, so set a cooling rack on your bench.
That’s all- a quick and easy recipe that took me half an hour maximum, cooking time included. What do you like to make when you’re in the kitchen?