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Mini Chip Chocolate Cream Cake

This high rising cream cake, inspired by a lemon version by Chef Norman Love, comes together quickly thanks to melted butter and heavy cream. No electric mixer required.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 12
Author: Cookie Madness

Ingredients

  • 1 3/4 cups cake flour 200 grams or 7 ounces by weight
  • 1/2 teaspoon Rumford double acting baking powder
  • 1/4 teaspoon salt
  • 1 1/3 cups granulated sugar 260 grams, I use C&H Baker’s Sugar
  • 4 large eggs 200 grams at room temperature
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract or a combination of vanilla and almond
  • 1/2 cup heavy cream room temperature
  • 5 1/2 tablespoons unsalted butter melted gently and cooled to room temperature (80 grams)
  • 2/3 cup miniature chocolate chips I didn't toss the mini chips in flour

Instructions

  • Preheat oven to 350 degrees F. Grease and flour an 8 ½ by 4 ½ inch loaf pan. Line with a strip of parchment paper.
  • BEFORE YOU START, MELT AND COOL BUTTER AND BRING ALL INGREDIENTS TO ROOM TEMP.
  • Sift together the flour and baking powder, then add salt and whisk to ensure everything is fully blended. Set aside.
  • In a large bowl, whisk the sugar and eggs for 1 minute or until well blended.
  • Sift a third of the flour mixture over the eggs and whisk until blended. Repeat twice, whisking another 1/3 of the flour mixture each time, until incorporated. Stir in the flavorings, cream and the COOLED, melted butter. Stir in the chocolate chips.
  • Pour the batter into the prepared pan and bake on center rack for 60 minutes, or until the center of the cake crowns and cracks and a toothpick inserted in the center comes out clean or better yet, until a meat thermometer registers between 205 and 210. Let cake cool in pan for about 20 minutes, loosening sides with a knife after about 10. Remove from pan and let cool for several hours.
  • When cool, wrap tightly with foil or plastic wrap. Cake should keep for 3 or 4 days.

Notes

All-Purpose flour may be used, but the cake won't rise quite as high. If using all-purpose, weigh out 7 ounces.