Tuesday, December 16, 2014

Chocolate Chip Buttermilk Cake

Hello all... 

I am sharing with you a delicious recipe for Chocolate Chip Buttermilk Cake with Orange Frosting - absolutely divine. 

I had to leave my cake to sit for around two days, as I baked it perfectly fine one morning and then was super busy running around at work and doing other things that I had no spare time to frost. So I eventually came around to it on Sunday evening and the cake itself had turned into a moist mud style cake that was paired excellently with the orange zest infused buttercream icing. 

I had some of my current favourite sweet treats on hand, which are dried out orange slices covered in dark chocolate - I cannot express in words how amazing these are. (A recipe should be published on my blog sometime over the next week!) 

A perfect 'tea time' cake that can be shared with family and friends, joined with a cup of tea or coffee to celebrate the festive season. 

Chocolate Chip Buttermilk Cake with Orange Icing 
165g unsalted butter, softened 
220g caster sugar 
2 eggs
1 teaspoon vanilla extract 
200g plain flour 
100g self-raising flour 
1/2 tsp bicarbonate of soda
220ml buttermilk (or milk mixed with 1tsp lemon juice) 
1 cup of milk or dark chocolate chips 

1. Preheat the oven to 170-degrees and line a 21cm cake tin. 
2. Mix the flours and baking soda together in a bowl and set aside. 
3. Place the butter and sugar together in a large mixing bowl and beat with an electric mixer on medium to high speed until light and fluffy. 
4. Add the eggs one at a time, beating to combine. 
5. Add the vanilla and beat thoroughly. 
6. Add half of the dry ingredients and half of the buttermilk and then mix on a low speed, continue this process until all of the dry mixture is well combined. 
7. Fold in the chocolate chips and pour into the cake tin. 
8. Bake for 50-60 minutes or until a skewer is inserted and comes out clean. 
9. Cool in the tin for 10 minutes then carefully remove from cake tin and cover with a tea bowl and cool on a wire rack before frosting and serving. 

Orange Buttercream Icing 
150g unsalted butter, softened
250g icing sugar, sifted
zest of 1 medium orange 

1. Place the butter in a large mixing bowl and beat on a high speed until fluffy. 
2. Gradually beat in the icing sugar and mix until well incorporated. 
3. Add the orange zest and fold through. 
4. Spread the thick layer of icing over the top of the cake and serve immediately. 

I hope you have enjoyed this sweet post and I will speak to you again for another scrumptious recipe. 
M x 

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