Last year Essie went to her friend Ruby’s birthday party. Essie had a ball but the memorable moment for me was eating this Rich Chocolate Chip Cake. It wasn’t the birthday cake but a special cake for the adults and it was beautiful. It is no ordinary chocolate chip cake as it has cream cheese and a couple of tablespoons of sour cream to give it a slight tang and creamy richness. My lovely friend Bec, Ruby’s mum, shared this recipe with me which I’m very grateful for.
Bec had iced the cake for Ruby’s party which made it one special cake but I wanted to use it for morning tea and then to fill lunch boxes for the kids so I just finished it with a dusting of icing sugar. It is really all it needs as it is rich, as the name suggests. But if you are wanting to just go all out then perhaps a vanilla buttercream or a cream cheese icing.
The recipe is yet another food processor cake but I’m now food processor-less. I’m desperate to buy a new one but the brakes are on spending around here while we are building. I just used a hand held mixer and it took no time whatsoever to whip up.
rich chocolate chip cake
(from the book ‘Koobaburra Kids Cookbook’)
150g cream cheese, softened
150g unsalted butter, softened
1 cup (200g) caster sugar
2 tablespoons sour cream
2 teaspoons vanilla extract
1 1/2 cups (225g) self raising flour
1 cup chocolate chips
Preheat oven to 190 degrees C. Grease and line a 23cm round cake tin.
Place the cream cheese, butter and sugar in a food processor and blitz until smooth. Add the eggs, sour cream and vanilla and blitz again for a couple of minutes. Add flour and blitz until smooth. Fold through the chocolate chips and pour into the prepared tin.
Bake for 45 minutes or until cooked. I needed to bake mine for just under an hour so keep an eye on the cake. If browning too quickly then cover with aluminium foil. Cool in tin for 10 minutes and then turn out on a wire rack to cool completely.