My baking experiment #30 – strawberry chocolate chip cake

It’s strawberry season! I love strawberries – sweet & juicy, they go well with chocolate. I haven’t baked with strawberries before, and since this is my 30th bake, thought i’d make a simple strawberry cake:

http://juliasalbum.com/2014/06/strawberry-chocolate-chip-cake/

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/3 cup chocolate chips plus more for sprinkling
  • 1 pound strawberries, hulled and halved

Instructions

  1. Heat oven to 350Β°F. Line the bottom of a 9 inch springform pan with parchment paper. Grease the side of the pan with butter or cooking spray.
  2. Whisk flour, baking powder, and salt together in a medium bowl.
  3. In a separate large bowl, combine butter and sugar and, using electric mixer, beat on medium-high speed until light and fluffy – no more than 2 minutes.
  4. Reduce speed to medium, mix in the egg, beat until light and fluffy. Then mix in milk and vanilla.
  5. Keeping the mixer speed low, mix in the flour mixture, gradually, just until combined. Do not over mix.
  6. Fold in chocolate chips into the batter. Transfer batter to springform pan. Arrange strawberries on top of the cake, cut sides down and close together. Place chocolate chips in spaces in between.
  7. Bake cake for about 1 hour until the top is golden brown and the tester comes out clean. In the last 5-10 minutes of baking, you can take the cake out of the oven and sprinkle some more chocolate chips on top, pressing them lightly into the top of the cake (the top of the cake will already be baked and a bit crusty) – it will make for a nice presentation. Return to the oven for 5-10 more minutes to allow chocolate to melt a bit.
  8. When the cake is done baking, let it cool (still in the pan) on a wire rack. After cake has cooled for about an hour, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake between the parchment paper and the bottom of the pan, and move the cake with the parchment paper attached onto a cake plate easily. Slice & enjoy!

It was amazing. First of all, the smell was incredible. You can smell the sweet berries as well as the chocolate; greatΒ combination. The cake was light & moist, with a crispy crust. When you bite into it, the strawberry juice flavors the cake even more, and the chocolate chips are perfectly melty. Sooo good. Great for breakfast or dessert. πŸ™‚

IMG_20150428_092828273
the ingredients

 

after baking
after baking
before baking
before baking
inside the cake
inside the cake

 

let's have a slice!
let’s have a slice!
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