Tender chocolate chip cake with crackly sugar crust
Serves 1
Directions
- 1Preheat your oven to 175°C (350°F) and line a heart-shaped cake tin with parchment paper.
- 2In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
- 3Beat in the large egg and vanilla extract until well combined.
- 4In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- 5Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, starting and ending with the flour mixture. Mix until just combined.
- 6Fold in the chocolate chips.
- 7Pour the batter into the prepared heart-shaped cake tin and spread evenly.
- 8Sprinkle extra granulated sugar generously over the top of the batter.
- 9Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- 10Once baked, remove the cake from the oven and let it cool in the tin for a few minutes before transferring it to a cooling rack to cool completely.
- 11Once cooled, slice and serve.
Ingredients
- 113 g unsalted butter, softened
- 100 g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 120 g all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 60 ml whole milk
- 100 g chocolate chips
Equipment
Heart-shaped cake tinLarge bowlElectric mixerWhiskSpatulaParchment paperSmall bowlCooling rackKnife
Tips
- For a prettier effect, you can arrange some chocolate chips on top of the batter before baking.