Chocolate Goodness – Choc Chip Butter Cake

Continuing my journey through Donna Hay’s Simply Essentials Chocolate book, I decided to make this butter cake – with choc chips of course!  After I had made a different version of butter cake over the weekend, I was keen to try another recipe.

This cake is incredibly moist and has a great vanilla/buttery flavour.  I didn’t have any sour cream, and substituted with natural yoghurt which worked well.  I also used a whole bag of cadbury dark chocolate chips instead of chopped dark chocolate.  I love dark chocolate and thought it complemented the cake brilliantly, but others said they would have preferred milk chocolate.  After having a big weekend, I’m back on the straight and narrow and have eaten well today. However the temptation of warm cake was too much and I gave in and ate a whole piece…  it was worth it though!  I will now be setting the alarm early to go for a walk in the morning!

 

185g butter softened

1 1/4 cups caster sugar

1 teaspoon vanilla extract

4 eggs

3/4 cup sour cream

2 1/3 cups plain flour

1 1/4 teaspoons baking powder

3/4 cup chopped dark chocolate

 

  • Preheat oven to 160 degrees
  • Place butter, sugar and vanilla in bowl of mixer and beat for 8-10 minutes or until light and creamy
  • Add the eggs and sour cream and beat well
  • Fold through the flour, baking powder and chocolate
  • Spoon the mixture into a 20 x 30cm slab tine lined with non stick baking paper
  • Bake for 40 minutes or until cooked when tested with a skewer
Yum!

Yum!

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