Sometimes when you want cake, you want cake and that is how this recipe came to be. I decided I would play around with some ingredients and create my own cake recipe. It's nothing fancy, I think it's a pretty basic recipe but boy is it good. The frosting is what I am most proud of. This is the best frosting I have ever had. It was like chocolate velvet, and went perfectly with this cake. I promise if you give this a try, you will never buy boxed cake mix again. Here's how I did it:
Vanilla Chocolate Chip Cake with Chocolate Frosting:
3/4 cup organic unsalted butter, room temperature
1 cup organic sugar
3 large organic eggs
2 tsp pure vanilla extract
1 1/2 cups + 1 tsp organic all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup organic buttermilk or 4 ounces organic sour cream
1/2 cup bittersweet chocolate chips or chopped chocolate
Directions: Preheat the oven to 350 degrees and butter and flour an 8 x 8 glass baking dish. In the bowl of a mixer, with the paddle attachment, add the butter and the sugar and beat on high for several minutes until mixture is pale and fluffy. Turn to mixer down and add each egg, one at a time, and the vanilla and continue to mix until well combine. In a separate bowl, sift 1 1/2 cups flour, baking powder, baking soda, and salt. Turn the mixer on low and add 1/3 of the flour mixture, followed by half of the buttermilk, and repeat until you add the last of the flour. Do not over mix. In a small bowl add the chocolate chips and the 1 tsp of flour. Stir until coated and fold into the batter. Pour into the baking dish and bake 25-30 minutes until a toothpick inserted comes out clean. Let cool in the pan before applying frosting.
Tip: If using a metal baking pan, the cake shouldn't take as long to bake. I would say 22-25 minutes. If you wanted you could turn the batter into cupcakes, or even a round cake, using 8 inch round cake pans. For cupcakes, I would fill the cupcake well or liner 2/3 of the way full and bake 15-18 minutes. The round cakes would take about 22-25 minutes.
1/4 organic unsalted butter, room temperature
2 cups organic powdered sugar
1 tsp pure vanilla extract
1/2 cup cocoa powder
1/2 cup organic heavy cream
Directions: Sift the powdered sugar and the cocoa powder in separate bowls. In the bowl of a mixer with the paddle attachment, add the butter and 1 cup of the powdered sugar. Starting on low speed, mix until the sugar is lightly combined, then raise the speed to high to incorporate thoroughly. Add the vanilla and reduce the speed to low and add the cocoa powder and the remaining powdered sugar. Raise the speed until well mixed, then lower to add the heavy cream. When the cream is incorporated, raise the speed to high and whip for about 4-5 minutes until fluffy.
Tip: I know it seems like you slowing and raising the speed of the mixer quite a bit, but I promise, that unless you want to wear powdered sugar and cocoa powder, you will thank me for including this in the directions. And once they are mostly combined is when you raise up the speed to get it really combined. It only takes a minute or 2 for each part but is totally worth it.