Saturday, December 25, 2010
Chocolate Chip Coffee Cake - Going C agian for Christmas
So Christmas is finally here..Merry Christmas to all my family, relatives back home and my friends, my blog viewers and readers across the globe. May the joy and peace of Christmas fill your hearts and overflow abundantly. Though we miss a full white Christmas here in Toronto we are happy that we have clear roads to drive back and forth for Church services...
Being Christmas, I'm still continuing the sugar rush here on my blog. As promised, here is the Chocolate Chip cake which was made by default by using chocolate chips as excuse for raisins or other dried fruits...To my surprise the day i was baking i ran out of raisins in my pantry. Then suddenly i remembered that i had this small packet of semi sweet chocolate chips lying in one of the shelves for a long time..I actually bought them to bake some chocolate chip cookies for my kids who just luv them. But when we get PC's chocolate chip cookies for just $1.99, its easier to pick them up and treat kids rather invest my precious time on baking them. So this unused pkt of choco chips came to my rescue that day, also making me create a cake which i had never baked before.
I also noticed that my kids never do like raisins added in cakes, cookies or bread..they prefer to eat them just like that. So when i declared to them that i was baking chocolate chip cake, they were overjoyed so much that they even wanted to be a part of the picture I wanted to click to post here.
So going beyond the idea of using chocolate chips in cookies and muffins, this chocolate chip pound cake is born.
Ingredients250 gms butter(softened)
1 cup white or brown sugar
1/2 cup semi sweet chocolate chips
1 cup all-purpose flour or use whole wheat flour for healthier choice
1 tsp baking powder
1/4 tsp nut meg powder
1/4 cup Cocoa powder if you want color and cocoa flavour(I used very sparlingly, cause i had only unsweetened one)
A pinch salt
1 tsp vanilla extract
1/2 cup frozen juice of ur choice( I used orange and passion fruit)
1/2 cup Evaporated milk to adjust the consistency of the cake batter.
Cut the portion of butter required and place it out of fridge before an hour to soften it.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour your desired cake pan.
Measure all ingredients and keep them ready,
Beat butter, sugar in a large bowl until they turn creamy. Add eggs one by one and beat on low speed of electric mixer until blended, then on high speed for 5 minutes until light and fluffy.
Combine and swift together flour, nutmeg, baking powder cocoa powder(if using)and salt in a separate bowl, and fold these dry ingredients alternately with orange juice and evaporated milk to the batter mixture. Keep mixing while adding. add the milk only if necessary.
Mix half of the chocolate chips with a little flour and add to the cake mixture. Gently mix..Do not to over-mix.
Pour into Prepared greased pan/pans.
Add a layer of chocolate chips on the top
Bake in preheated oven for 40 to 50 minutes
As the cake rises fully and gets its shape, remove from the oven and add the last layer of chips. Return to the oven.
Once the cake gets a golden brown color, cover it with foil, shiny side up, and bake for the remaining time or until a knife inserted into the center comes out clean.
Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely