This cake is made with so much vanilla and butter with added chocolate drops that bring out the deliciousness in this cake to another level. In a mixing bowl, sift all-purpose flour together with a teaspoon of salt, baking powder and baking soda, one cup of white granulated sugar, whisk it up then set the dry ingredients aside.
Into another bowl, add very soft butter together with milk, sour cream three eggs and vanilla extract. Whisk that up, there will be little clumps of butter in the mixture, that is fine wit will all even out when added to the batter. Once whisked up, pour the wet into the dry and just mix to combine gently until you get a nice smooth batter.
You can also use a stand mixer with the paddle attachment or an electric beater. Once the batter is done and there are no lumps, add one cup of chocolate chips if you don’t have chocolate chips you can use chunks of your favourite chocolate. Fold the chocolate chips in the batter just until they are evenly combined then prepare the baking tin by lightly greasing the pan and lightly flour it.
Pour the batter into the prepared baking pan and bake in a 350 degrees Fahrenheit preheated oven for 40 to 45 minutes or until the cake is golden brown and a skewer inserted in the centre comes out clean. Once out of the oven, let the cake cool down before slicing and serving it. This cake gets better with time and it will taste even better the next day. Enjoy with a cup of tea.
- 1 2/3 cups (213g) all-purpose flour
- 1 cup (170g) of chcolate chips
- 1 cup (200g) granulated sugar
- 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (171g) unsalted butter, room temperature or partially melted
- 3 egg, room temperature
- 1 tbsp (15mL) vanilla extract
- 1/2 cup (120mL) sour cream, room temperature
- 1/2 cup (118mL) whole milk, room temperature
- Butter and lightly flour baking pans then preheat the oven to 350 degrees Fahrenheit.
- Sift the flour, salt, baking soda, baking powder, and sugar together in a large bowl. In a separate bowl, beat the sour cream, milk, butter, egg whites and vanilla together.
- Add the wet to the dry and mix until just combined then add in the chocolate chips and fold it in just until they are well distributed in the batter.
- Pour the batter into the prepared pan to about three quarters way full, if your pan is small, you can bake this cake in two pans, just make sure you do not fill that pans with the batter because the cake will overflow when baking.
- Bake for 40 -45 minutes or until the centres are set and springy.
- Let the cake cool in the pan for about 2 minutes, then invert each layer out onto a cooling rack.