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SUGAR & STILETTOS RECIPES
Nanci Christopher
March 25, 2011

CHOCOLATE CHIP CAKE

From Warren Brown’s, UNITED CAKES OF AMERICA

Cake:

¼ cup milk
2 teaspoon vanilla extract
10 ounces (2 cups) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
4 ounces (½ cup), plus more for serving, chocolate chips
3 ounces (6 tablespoons) unsalted butter
2 ounces (¼ cup) vegetable shortening
10 ounces (1¼ cups) superfine granulated sugar
4 ounces (¾ cup) light brown sugar, lightly packed
1 whole egg
1 egg yolk

PREHEAT THE OVEN to 335F degrees and place the rack in the middle position. Line the bottoms of two 9-by-2-inch round pans with parchment.

COMBINE the wet ingredients in a bowl; combine the dry ingredients except the chocolate chips in a separate bowl. Set aside.

USING A FLEXIBLE SPATULA, toss 2 tablespoons of wet ingredients with the chocolate chips in a small bowl. Add ¼ cup of the dry ingredients. Toss again to coat evenly.

MIX THE BUTTER, shortening, and sugars in the bowl of a standing mixer fitted with the paddle attachment until the combination is well creamed, about 3 minutes.

ADD THE EGG and yolk one at a time.

ALTERNATELY add the dry and wet mixtures about a quarter at a time without pausing between additions. Ease the resistance against the mixer’s paddle by lowering the bowl or raising the mixer’s head.

REMOVE the bowl and fold in the chocolate chips with the flexible spatula, using the handle if necessary. The dough will be thick—more like cookie dough than cake batter.

DIVIDE THE DOUGH into the prepared pans. It will be too thick to fill the pan to the edges, but it will spread under the heat of the oven. Bake for 20 to 24 minutes, or until the edges crown slightly and become crispy and the top surface is evenly browned.

COOL THE CAKES in the pans to room temperature, then invert them, using a small offset spatula to release the edges, if needed.

SPREAD a thick layer of Chocolate Icing between the two cakes. Leave the top bare, or dust with confectioner’s sugar, then add a handful of chocolate chips.

YIELDS ONE 9-INCH LAYER CAKE

Chocolate Icing:

1 cup heavy cream
2 ounces (¼ cup) superfine granulated sugar
4 ounces (1 stick) unsalted butter, softened
10 ounces bittersweet chocolate, small chunks or pistols
2 teaspoons vanilla extract

IN A SAUCEPAN over medium heat, bring the cream and sugar to a light simmer, stirring occasionally. Place the butter, chocolate, and vanilla in a large bowl.

POUR the hot cream over the ingredients in the bowl and let stand for a few minutes to melt the chocolate. Whisk until smooth and set aside to cool, but do not refrigerate.

ONCE THE ICING has thickened, stir it with a flexible spatula to a spreadable consistency.

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