Chocolate chip layer cake with chocolate chip vanilla buttercream
Preppy Kitchen · ♥ 9.8K likes · 310.6K views · 16 min video
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Read about layer cakes in the BrightCulinary Book
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Ingredients
Method
Techniques
- 280 g all-purpose flour
- ¾ tsp salt
- 2¼ tsp baking powder
Whisk the all-purpose flour, salt and baking powder together, distributing the baking powder thoroughly or the cake rises unevenly.
- 170 g room temperature butter, unsalted
Lock the stand mixer and cream the room temperature unsalted butter first so nothing stays hard in the centre.
- 333 g granulated sugar
Add the granulated sugar and mix on high three to four minutes until light and fluffy, using the whisk attachment to beat air in.
- 1 cup buttermilk
- 2 tsp vanilla
- 3 whole eggs
Scrape the bowl down, add the vanilla, then the eggs one at a time, and mix until homogenous with no soupy eggy pocket left.
Vanilla, eggs and a homogenous batter
- 1 cup chocolate chips
- 1 tbsp flour mixture
Toss about a cup of chocolate chips with a tablespoon of the flour mixture so air is trapped with the flour and they stay suspended instead of sinking.
Flouring the chocolate chips
On low, add the dry in three batches alternating with the buttermilk.
Finish by hand with a whisk, then fold the chocolate chips in with a spatula, gently -- over mixing is the enemy.
Soak the cake strips, squeeze out the water and air and wring them damp, then fit them on the pans.
Bake at 350F on the centre rack about half an hour, until the centres spring back, a skewer comes out clean and the edge pulls away from the pan.
- 339 g butter
Cream the frosting butter smooth with the paddle attachment.
Scrape the bowl down first, then add the powdered sugar a few cups at a time.
Finishing the vanilla frosting
- ¼ cup cream or milk
- 2 tsp vanilla
- ¼ tsp salt
Drizzle in the cream or milk and the vanilla, add the remaining powdered sugar, then the salt.
- 1 cup chocolate chips
Reserve about half a cup of frosting for the dollops, then mix a cup of chocolate chips into the rest.
Chocolate chips into the frosting
Turn the cooled layers out; the edges have pulled away and they are flat from the baking strips.
Unmoulding and stacking the layers
Put a dollop of frosting under the first layer so it doesn't slide, then spread a quarter to a third of a cup between each layer.
Cover the top and sides, smoothing top to bottom into a thin layer, then drag a bench scraper along the edge to expose the chocolate chips.
Frosting the outside and the chocolate chip skirt
- chocolate chips
Press a chocolate chip skirt onto the base and poke a few in for an ombre gradient.
Pipe the reserved buttercream in big dollops on top and finish with a finial.