I have a strong dislike for having “stuff” on my hands. I rinse my hands dozens of times while cooking because some dribble of egg white or grain of kosher salt is sticking to my finger tips.
One way I’ve learned to overcome this is by weighing ingredients. My fingers get to stay debris free AND the measurements are more accurate.
This chart from the folks at King Arthur Flour makes measuring ingredients significantly easier.
Why pack brown sugar into a measuring cup when I can just pour it into a bowl set on-top of a scale? 🙂 3/4 cup of packed brown sugar is equal to 160 grams while 3/4 cup of granulated sugar is 149 grams. Yes, you need to look up the conversion but if you jot it down next to the traditional measurement in your recipe you’ll only have to look it up once.
We celebrated a birthday at a recent Saturday night gathering and, for me, birthdays need cake. The birthday boy’s mom mentioned chocolate chip pancakes as something the 8 year old was asking for so I set out to make a cake that might, in some small way, match the flavor of the griddle cooked treats.
I leveraged this recipe from Jen’s Favorite Cookies and then ended up improvising after I realized I had doubled the butter.
The birthday boy liked the cake well enough that I hastily scribbled down some notes in the hopes of being able to produce something similar in the future.
Buttermilk Chocolate Chip Cake
Prep time: 15-20 minutes
Total time: 1 hour plus time for the cake to cool (for 2 round pans)
- 405 grams (3 cups) all-purpose flour
- 1/2 tsp. table salt
- 1 1/2 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1 cup unsalted butter (that’s 2 sticks), softened
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 tsp. vanilla
- 2 cups buttermilk
- 12 oz. dark chocolate chips
- Preheat the oven to 350°F. Greased the bottom and sides of 2 9″ cake pans. If you have parchment you can also place a parchment round in the bottom of the pan.
- Whisk together the flour, salt, soda, powder, and cinnamon in a bowl. Set aside.
- Crack the eggs into a bowl, add the vanilla and whisk until the eggs and vanilla are well combined.
- Add butter and sugar to the bowl of a stand mixer with a paddle attachment. Start out on low until the sugar is mushed into the butter then increase the speed to medium-high for 3 minutes until the butter has lightened in color.
- Add the egg/vanilla mixture to the creamed butter/sugar and mix well.
- Add a third of the dry ingredients to the mix followed by a third of the buttermilk. Mix on medium-low until combined then add the next third of both flour and buttermilk. Mix again and add the last of the flour and buttermilk.
- Remove the bowl from the mixer, scrape the paddle and set aside. Scrape down the sides of the bowl with a spatula, add the chocolate chips and mix to combine.
- Split the batter between the prepared pans (a scale help). Use your spatula to spread the batter evenly across each pan. Bake for 30-35 minutes, rotating the pans half way through cooking.
- Before removing the pan make sure it is cooked through by either checking the temp. (it should be 210°F in the center) or, if you lack an instant read thermometer, the toothpick method (a toothpick inserted into the center of the cake should come out clean).
- Move cake pans to a rack and cool for 10 minutes. Run a knife between the pan and the cake, remove each cake from it’s pan and return the cake to the rack until completely cool.
- Frost with your choice of frosting, icing or whipped topping. I made a chocolate version of my regular buttercream frosting.
I finally had a chance to make this in a 13″x9″ pan. Bake time was between 65-70 minutes. My plan is to skip frosting, serve it in the pan and dust it with a couple of tablespoons powdered sugar after it cools.