|
Milk Chocolate Chip Cake
Recipe
|
Ingredients : Makes one 20cm ring cake |
90 g
1/3 cup
2
1/2 teaspoon
60 g
1/2 cup
1 1/4 cups
Milk Chocolate Icing
100 g
1/4 cup
30 g
2 teaspoons |
Unsalted butter
Caster sugar
Eggs, lightly beaten
Imitation vanilla essence
Milk chocolate, coarsely chopped
Milk chocolate bits
Self-raising flour
Milk chocolate, coarsely chopped
Cream
Unsalted butter
Icing sugar |
Method :
- Preheat oven to moderate 180oC. Brush a deep, 20cm
ring tin
with melted butter or oil. Line base with paper, grease
the paper.
- Coat base and side evenly with flour,
shake off excess.
- Using electric beaters, beat butter
and sugar in small mixing bowl until light and
creamy. Add eggs gradually, beating thoroughly after each addition. Add
essence, beat until combined.
- Place chocolate in a glass bowl. Stir
over barely simmering water until melted, remove from heat. Transfer
butter mixture to large mixing bowl, add chocolate and Choc Bits.
- Using a metal spoon, fold in sifted
flour.
- Stir until just combined and the
mixture is almost smooth.
- Spoon mixture evenly into prepared tin,
smooth surface.
- Bake for 35 minutes or until skewer comes out clean when
inserted in centre of cake.
- Leave cake in the tin 10 minutes before
turning onto wire rack to cool.
- To make Milk Chocolate Icing.
Combine chocolate, cream, butter and sifted icing sugar in a small pan.
Stir over low heat until chocolate and butter have melted and mixture is
smooth, remove from heat. Cool.
- Pour icing over cake. Top with extra
Choc Bits.
|
|
|