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.
Servings 12
Ingredients
- 1 ¾ cups cake flour 200 grams or 7 ounces by weight
- ½ teaspoon Rumford double acting baking powder
- ¼ teaspoon salt
- 1 ⅓ 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
- ½ cup heavy cream room temperature
- 5 ½ tablespoons unsalted butter melted gently and cooled to room temperature (80 grams)
- ⅔ 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 ⅓ 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.
