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September 07, 2017

Chocolate Chip Butter Cake with Cocoa Glaze

I have a feeling that most after school snacks these days look like fresh veggies and apples slices.  Or maybe a bar?  I don't know about you, but when I was in school I went home from school and I was starving!  And tired.  And in need of some comfort food.  

Aged Bread Boards, Set of 3
Checked Tea Towels

There is a reason that picture perfect days of the past featured fresh baked cookies coming out of the oven as the kids got off of the bus, ala June Cleaver.  I may wear leggings and sneakers most days instead of a dress and pearls, but I think June knew what she was doing.

Because I pack a healthy lunch for Emma, and we have relatively healthy homemade dinners at night (as long as pasta counts...), we don't shy away from a daily indulgence.  And a slice of warm, chocolate chip butter cake with glaze fits the bill.  You can skip the glaze, or dust on powdered sugar instead... I guess.

I love baking quick breads/pound cakes.  They are so quick to put together and there is something so simple about baking in a loaf pan that seems easier than a cake pan.  

I use a sheet of Parchment Paper ($10 for 100), cut to fit the Essential Loaf Pan, to make removing the cake simple.  Comes out perfectly every time.

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Chocolate Chip Butter Cake with Cocoa Glaze

12 tablespoons butter, softened
1 1/2 cup granulated sugar
2 eggs
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
2 teaspoons vanilla
1 cup of chocolate chips
3 tablespoons of butter, melted
2 tablespoons of milk
2 tablespoons of cocoa
2 cups of powdered sugar

Preheat oven to 350.

In a mixer fitted with the paddle attachment.  Cream together butter and sugar for 3 minutes.  Add eggs.  In a separate bowl, combine flour, baking powder, soda and salt.  In another separate bowl, combine milk, and vanilla.  Add half of the wet ingredients to the butter sugar mixture, mix for 5 seconds, then add half of the dry and mix for 5 seconds.  Repeat with second half, ending with dry ingredients.  Pour batter into loaf pan - I like to line mine with parchment paper.  Bake for 35-45 minutes until a cake tester comes out clean.

For glaze, melt butter with milk in a pourable measuring cup in the microwave.  Add cocoa and mix with a fork.  Microwave 30 more seconds.  Add powdered sugar and stir with a fork until smooth.  Add more powdered sugar or milk to achieve pourable constancy.  Also, reheat in the microwave if it sets up before you pour it over the cake.

I LOVE this glaze.  I use it on Homemade Donuts, Chocolate Cupcakes & Cakes.   Even to dip graham crackers : )   Browse all of the recipes that I use the Chocolate Glaze on, here >

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