Haaay internet! Did you miss me?? Quite understandable if you didn’t, I don’t think anyone but my mom reads these anymore so hi mom!!
We’ve been super busy with different things so this poor page has become quite neglected. I’ll try not to let that be a regular occurrence but I make no promises.
Confession: In the past, I have resorted to many many many boxed cake mixes. And you know, there’s absolutely nothing wrong with that… other than the not being able to control what ingredients you’re ingesting and stuff. But lately, I’ve been trying to make a shift over to making my cakes from scratch and I must say, I didn’t know that this ratio business played such a critical role in pulling out a moist cake from the oven.
Oh, and another thing. I’m no fancy Nancy. I don’t have eight different kinds of flour and sugar in my pantry. I have 25 lbs of all purpose flour that I got from Sam’s and 10 lbs of granulated sugar that I also got from Sam’s. And some brown sugar because I like it…being brown and all. But I digress.
Many cake recipes call for an oh so useful cake flour to be used in their recipes. I was not aware, but cake flour is actually different from regular all purpose. Imagine that! Cake flour has a higher gluten content than all purpose, but you don’t have to shy away from the recipe just because it calls for CAKE FLOUR.
Here’s how you make the cake flour for this recipe:
We’re gonna be making 2 cups of cake flour, so all you need to do is put a sifter (or in my case, a fine mesh strainer) over a bowl, throw in the 2 cups of flour, TAKE OUT 4 tablespoons of the flour and REPLACE IT with 4 tablespoons of cornstarch.
Didja get all that? Here’s an equation if you didn’t:
2 cups all purpose flour
-4 tablespoons flour
= awesome cake flour
It’s best if you sift it a few times, you’ll need the cornstarch evenly distributed.
Now for the rest of the recipe.
Vanilla Chocolate Chip Cake
2 cups plus cake flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 stick unsalted butter, softened
1 teaspoon pure vanilla extract
2 large eggs, at room temperature
1 cup buttermilk, well-shaken
1 cup chocolate pieces
1. Preheat oven to 350 degrees. Sift together all the dry ingredients.
Make sure you make a huge mess while doing that.
2. Add in the softened butter. Ok, I forgot to take out my butter so I microwaved it for 10 seconds… I think this counts since the cake came out just fine. But next time, I’ll remember to take out the butter.
3. Incorporate the butter into the dry ingredients until you get small crumbs.
4. Add in the eggs, buttermilk and vanilla and incorporate.
5. Mix until just combined.
6. Drop in your chocolate pieces and fold in until well distributed.
7. Pour into an 8″ cake pan and bake for 35 to 40 minutes. Frost if you so please, or just sprinkle on some powdered sugar and you’re good to go!