Ingredients: |
Ingredients: 1 cup (250 mL) whole milk
1 tsp pure vanilla extract
1 3/4 cups (430 mL) cake flour (not self-raising)
1 1/4 cups (310 mL) unbleached all-purpose flour
1 tbsp baking powder, preferably aluminum-free
3/4 tsp fine sea salt
1/2 pound (250 g) unsalted butter, at room temperature
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
4 large eggs, at room temperature
1 cup semisweet chocolate chips
1 recipe Classic Chocolate Buttercream
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Directions: |
Directions:Position a rack in the middle of the oven and preheat to the oven to 350F. Butter a 9-by-13-by-2-inch baking pan, then line with parchment, leaving an overhang on the two long sides of the pan. Butter the parchment as well and dust with flour, tapping out the excess.
In a measuring cup or a small bowl, mix together the milk and vanilla. Set aside.
Sift together both flours, the baking powder and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and both sugars together on medium-high speed for 3 to 5 minutes, until light and fluffy. Turn the mixer speed down to low and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl with a rubber spatula as necessary.
With the mixer on low speed, add the flour mixture in thirds, alternating with the milk and beginning and ending with flour. Remove the bowl from the mixer and gently fold in the chocolate chips. Using a rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed.
Scrape the batter into the prepared pan and gently smooth the top with a spatula. Tap the pan firmly on the counter to remove any air bubbles from the batter.
Bake for 35 to 40 minutes, until a cake tester inserted in the centre of the cake comes out clean. Let the cake cool for 15 minutes, then remove it from the pan, using the parchment, invert it onto a wire rack and peel off the parchment. Let cool completely.
Invert the cake onto a platter and frost the top and sides with the buttercream frosting.
The cake can be stored in an airtight container at room temperature for up to 3 days. |
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