OK so I will admit there was a caketastrophy when I was recipe testing this cake and I’m sharing so you don’t repeat my mistake! I used regular chocolate chips and a lot of them ???? Can you guess what happened? The chocolate melted during baking and prevented the cake from setting up in the center. So everything looked fine when I took the layers out of the oven but as soon as they cooled and the air inside lost volume they collapsed!!! ???? This cake uses mini chocolate chips in a more correct amount and the result is perfect! Adding cacao nibs to the buttercream and exterior of this cake gives a wonderful depth of flavor and crunch!
Rich chocolate paired a moist vanilla cake and an unexpected crunch make for a great cake.
- 1 2/3 cup all-purpose flour
- 1 cup sugar
- 1/4 tsp baking soda
- 1 tsp baking powder
- 3/4 cup unsalted butter room temperature
- 1/2 cup mini chocolate chips
- 3 egg whites
- 3 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
- 3 sticks salted butter
- 2 pounds powdered sugar
- 1 TBS vanilla extract
- 2 tbs heavy cream
- 1/4 tsp kosher salt
- 1 cup cacao nibs crushed
- 1/2 cup semisweet chocolate
- 1/4 cup heavy cream
- 1/2 cup cacao nibs
- Beat the butter until light and fluffy, add the sugar a cup at a time and beat well. Drizzle in the cream, add salt and vanilla and beat until combined.
- Reserve about 2/3 a cup of the buttercream to pipe the dollops
- Add in the crushed cacao nibs and beat until combined.
- Melt the chocolate and cream in a microwave for a few 30 second bursts at 50% power.
You will pipe the ganache between the layers of the cake (after the buttercream has been applied to the layer).
- Butter and flour 3 six-inch cake pans. Preheat oven to 350F
- Sift the dry ingredients together in a large bowl.
- Mix the wet ingredients together in a medium bowl.
- Add the wet to the dry and mix until just combined.
- Stir in the mini chocolate chips
- Divide the mixture into 3 6″ cake pans that have been buttered and floured.
- Bake at 340 for about 25-30 minutes or until the centers are springy to the touch.
- Pipe the dollops using an 869 tip.
To get those perfect dollops just make sure you give the buttercream a touch more cream and a final whip. Then use an 869 tip to pipe.