Brown Butter Chocolate Chip Cake
Serves : 16 slices
The taste of chocolate chip cookie dough in cake form! Indugle in a brown butter chocolate chip cake, with layers of vanilla chocolate chip cake and iced with cookie dough frosting.
Ingredients
For the Cake
- 150 g Butter Salted
- 175 g Light Soft Brown Sugar
- 3 Eggs Medium
- 1 tsp Vanilla Bean Paste
- 175 g Self-Raising Flour or Cake Flour
- 1 tsp Baking Powder
- 150 ml Whole Milk
- 100 g Milk Chocolate Chips
For the Frosting
- 350 g Butter Salted
- 175 g Light Soft Brown Sugar
- 400 g Icing Sugar or Powdered Sugar
- 1 tsp Vanilla Bean Paste
- 125 g Plain Flour or All-Purpose Flour
- 2 tbsp Whole Milk Whole
To Decorate
Instructions
- To make the brown butter: In a medium saucepan, melt half of the butter, over medium heat. When completely melted the butter will being to froth and foam will form on the top.
- Keep watch on the melted butter and occasionally, gently swirl the hot butter in the pan. The butter will begin to smell quite nutty and rich, and small brown bits will form on the bottom of the saucepan.
- When the bits are a golden brown, remove the saucepan from the heat and pour the brown butter into a small bowl. Make sure to scrape out the brown bits too. Allow the butter to cool for 15-20 minutes. Remove any settled foam from the top of the butter before using.
- To make the cake: Preheat oven to 180C/ 350F. Line a 6-inch cake tin with baking parchment, or three individual 6-inch sandwich tins.
- Using a stand mixer with the paddle attachment, beat the remaining butter until softened. Alternatively, use a hand whisk with a large mixing bowl.
- Add the cooled brown butter and beat until smooth. Then add the soft light brown sugar and vanilla bean paste and beat until well mixed.
- Add the eggs, one at a time, to the mixture. Beat well between adding each egg, until the mixture is thick. Don’t worry if it starts to curdle.
- Sift the flour and baking powder together, and add half to the mixture. Gently mix together. Add half of the milk and mix well.
- Repeat with the remaining milk and flour, and gently mix together until the cake batter is soft and smooth. Gently fold in the chocolate chips.
- Pour the cake batter into the lined cake tin/s and bake until golden brown or a skewer inserted comes out clean. If using 1 tin, about 45-50 minutes, or 20 minutes if baking as individual layers.
- Once baked, allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack.
- To make the frosting: In a large bowl or stand mixer, beat the butter until soft. Add the soft light brown sugar and beat until creamed and smooth.
- Add half the icing sugar and vanilla bean paste. Beat until smooth. Add the half the flour and half the milk. Beat until smooth.
- Add the remaining icing sugar, flour and milk. Beat until smooth. If the frosting is too stiff, add a tbsp of whole milk and beat again.
- To assemble the cake: Split the cake into 3 equal layers if baked as one, or level off the individual layers.
- Using a palette knife, spread about 3-4 tablespoons of the frosting evenly across the bottom layer, place the middle layer on top, and repeat.
- Top the cake with the final layer, and spread the frosting on the top an the sides of the cake. Use a palette knife or cake side scraper to take off the excess buttercream and give a smooth finish.
- Chill the frosted cake for 30 minutes in the fridge, to allow the layer of frosting to firm up. Add another layer of frosting to the top and sides of the cake, and remove the excess.
- Scatter the chocolate chips across the top of the cake. Pipe small swirls of the remaining frosting on top, and decorate with cookie pieces.
Notes
- If you don't want to use brown butter, then switch for a regular vanilla cake recipe.
- The cake can be kept in an airtight container for up to 4-5 days, or can be frozen, for 1 month.
Nutrition
Serving: 1sliceCalories: 558kcalCarbohydrates: 70gProtein: 4gFat: 30gSaturated Fat: 18gCholesterol: 101mgSodium: 46mgPotassium: 120mgFiber: 1gSugar: 54gVitamin A: 862IUCalcium: 70mgIron: 1mg
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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