Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup milk
- 1 cup chocolate chips
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 cup chocolate chips
Special Equipment Needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Spatula
- Whisk
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan with butter or cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
5. Stir in the chocolate chips.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. In a separate bowl, mix together the melted butter, brown sugar, milk, vanilla extract, and salt until smooth.
8. Gradually stir in the flour until a dough forms.
9. Stir in the chocolate chips.
10. Drop spoonfuls of the cookie dough onto the top of the cake batter.
11. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12. Allow the cake to cool for 10 minutes in the pan before removing it and placing it on a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Total time: 1 hour 5 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 580
Fat: 30g
Saturated Fat: 18g
Cholesterol: 110mg
Sodium: 420mg
Carbohydrates: 74g
Fiber: 2g
Sugar: 47g
Protein: 6g
Substitutions for ingredients:
- Instead of all-purpose flour, you can use whole wheat flour or gluten-free flour.
- Instead of unsalted butter, you can use salted butter, but reduce the amount of salt in the recipe.
- Instead of granulated sugar, you can use brown sugar or coconut sugar.
- Instead of milk, you can use almond milk or soy milk.
- Instead of chocolate chips, you can use chopped nuts or dried fruit.
Variations:
- Add a layer of chocolate ganache between the cake and cookie dough layers.
- Use different types of chocolate chips, such as white chocolate or dark chocolate.
- Add a layer of frosting on top of the cookie dough layer.
- Make mini versions of the cake by using a muffin tin instead of a cake pan.
Tips and Tricks:
- Be sure to cream the butter and sugar together until light and fluffy to ensure a tender cake.
- Don't overmix the batter, or the cake will be tough.
- Use room temperature ingredients to ensure the batter mixes evenly.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Allow the cake to cool completely before slicing to ensure it holds its shape.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Microwave a slice of cake for 10-15 seconds to warm it up.
Presentation Ideas:
Serve the cake on a cake stand or platter. Dust the top with powdered sugar or cocoa powder for a decorative touch.
Garnishes:
Add a dollop of whipped cream or a scoop of vanilla ice cream on top of each slice.
Pairings:
Serve the cake with a glass of cold milk or a cup of hot coffee.
Suggested Side Dishes:
Fresh fruit or a side salad would be a nice complement to this rich cake.
Troubleshooting Advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, reduce the amount of milk in the recipe.
- If the cookie dough layer is too thick, use less dough or spread it out more evenly on top of the cake batter.
Food Safety Advice:
Be sure to wash your hands and all utensils thoroughly before preparing the cake. Store the cake in an airtight container to prevent contamination.
Food History:
Chocolate chip cookies were invented in 1938 by Ruth Wakefield, who ran the Toll House Inn in Massachusetts. She added chopped chocolate to her cookie dough, and the resulting cookies were a hit. The recipe was eventually published in a cookbook, and the rest is history.
Flavor Profiles:
This cake is sweet and rich, with a buttery vanilla cake base and a layer of chocolate chip cookie dough on top.
Serving Suggestions:
Serve this cake as a dessert for a special occasion or as a treat for a weekend brunch.
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