Today is my Birthday!!!! And for this birthday, I decided I wanted a chocolate chip cake, sounds mouth watering huh? So many milk chocolate chunks run through this buttermilk yellow cake, topped with creamy chocolate buttercream frosting. It is absolutely heavenly and pure perfection.
Here's how I made it
4 c + 2 Tbs cake flour
1 1/2 tsp baking soda
2 tsp bakind powder
pinch of salt
2 sticks of salted butter at room temperature
2 c white sugar
2 1/4 tsp vanilla extract
4 eggs at room temperature
2 c buttermilk at room temperature
2 XL hershey bars shaved/chopped into chunks
2 sticks salted butter at room temperature
2 c powdered sugar
1/4 c cocoa powder
1/3 heavy cream at room temperature
2 tsp vanilla extract
2/3 semisweet chocolate chips
At least 1 hour before starting, make sure all ingredients are out on your counter, to get everything to room temperature.
To start with the cake, preheat oven to 350 degrees, heavely butter and flour 3 nine inch cake pans and set aside.
In a stand mixer or large bowl, beat together, on medium-high speed, the butter and sugar until creamed and light in color.
Add in the vanilla then the eggs one at a time, beating well after each.
Slowly add in your buttermilk on low speed. The batter won't look pretty at this point, it will look clumpy and separated.
Next add in the baking soda, baking powder, salt, and flour until just combined. Scrape the bowl and mix one last time.
Fold in the milk chocolate chips and divide evenly between three pans. Drop each pan a few times on your counter to get as many air bubbles out.
Bake for 10 minutes and check with toothpick. This cake doesn't take long to bake. If toothpick is still wet bake for another few minutes but not over 15.
Take the cakes out when ready and let cool in the pan.
While the cake cool, get your frosting ready. Buttercream frosting is one of the harder frostings to make, in my opinion. It all relys on the butter. It cannot be cold, right out of the fridge, microwaved to soften, or melted in any way. As long as the butter sits out at least an hour at room temperature it will be perfect.
Put your chocolate in a double boiler and melt, then remove and cool slightly.
As your chocolate is melting, cream the butter with the paddle attachment until light then slowly add in the powdered sugar and cocoa powder. You can add more powdered sugar if you like more sweetness.
After well mixed, switch the paddle to whisk attachment and beat in the heavy cream and vanilla extract, about 1 minute.
Now slowly add in your melted chocolate and you will see your buttercream form beautifully.
When cake is cooled, frost and ENJOY! This icing is enough for this 3 layered cake.
Cook time: 15 minutes