Recipe: Chocolate Chip Cake

By Deborah Yap

Ingredients

• 180g butter, unsalted and softened
• 175g caster sugar
• 2 teaspoons grated orange zest
• 4 eggs
• 1/2 cup chocolate chips
• 188ml light sour cream
• 1 & 1/3 cups plain flour
• 1/3 cup cocoa powder
• 1/4 teaspoon baking soda
• 75g walnuts, chopped (optional)

Method

1. Preheat your oven to 175 degrees and grease a 20cm / 8-inch round pan.
2. Combine the flour, cocoa powder and baking soda, and sift into a bowl. Set aside.
3. Cream butter, sugar and orange zest until light and fluffy.
4. Beat in 1 egg at a time, at low speed.
5. Fold in the sour cream and chocolate chips.
6. Fold in the sifted flour one-third at a time.
7. Add in the walnuts (optional) and stir to combine.
8. Pour the mixture into the pan and bake for 55 minutes or until a toothpick comes out clean when inserted into the centre of the cake.
9. Allow cake to stand for 10 minutes before turning it onto a wire rack.

Notes & Tips

• All ingredients to be at room temperature.
• ‘Bulla’ light sour cream was used to make this cake.
• Do not omit the orange zest, as it is flavourful.
• Be careful not to over beat the eggs as it may curdle and cause the cake to sink or to have air pockets within the cake.
• Gently fold in all the flour to prevent over-mixing.
• The cake can be stored in an air-tight container for about three days, or a week in the refrigerator.

From batterdayswithdeb.wordpress.com