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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.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
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.