Chocolate Chip Cake

2 1/4 cups all-purpose flour
3/4 cup cake flour
1 1/2 teaspoons baking powder
1 teaspoon salt
2 cups miniature semi-sweet chocolate chips
1/2 pound (2 sticks or 16 tablespoons) unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
2 1/2 teaspoons vanilla extract
1 cup plus 1 tablespoon half-and-half or whole milk
Confectioners' sugar for sifting over baked cake (optional)

Heat the oven to 350° F.

Grease and flour a 13- to 14-cup Bundt pan.

Sift together the flours, baking powder, and salt.

Toss the chocolate chips with 1 tablespoon of the sifted flour mixture.

Cream the butter in the bowl of an electric mixer on moderate speed until creamy, 3 to 4 minutes.  Add the granulated sugar in 3 additions, beating for 1 minute after each portion is added.  Beat in the eggs, one at a time, mixing for about 15 seconds after each addition to blend, scraping down the sides of the bowl as needed.  Blend in the vanilla extract.

On low speed, alternately add the flour mixture in 3 additions with the half-and-half in 2 additions, beginning and ending with the flour mixture, and scraping down the sides of the bowl thoroughly after each addition.  Blend in the chocolate chips using a wooden spoon.

Spoon the batter into the prepared pan.  Smooth the top.

Bake the cake for about 55 minutes to 1 hour, or until risen, set, and a wooden pick inserted into the cake withdraws clean. 

Cool the cake in the pan on a rack for 10 minutes.  Invert the cake onto a cooling rack and lift off the pan.  Cool completely.  Just before slicing and serving, sift confectioners' sugar over the top of the cake if desired. 

Serves about 12 to 14.


From Baking Style by Lisa Yockelson, with very minor changes