Brown Sugar Chocolate Chip Snack Cake
Fluffy brown sugar chocolate chip cake with rich dark chocolate ganache frosting. It tastes just like a chocolate chip cookie, but it's cake!
Ingredients
Cake batter:
- 6 tablespoon 84g unsalted butter, melted
- ⅔ cup 145g packed dark brown sugar
- 3 tablespoon 40g granulated sugar
- 1 teaspoon 5ml pure vanilla extract
- 1 large egg
- heaped ¼ tsp salt
- 1 ¼ cups 180g all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup 120ml milk
- ¾ cup mini dark chocolate chips
Frosting:
- 1 cup 237ml 35% whipping cream
- 8 oz 227g semisweet dark chocolate (50-55% cocoa), finely chopped
Instructions
- Preheat the oven to 350F. Line an 8x8-inch baking pan with parchment paper.
- Make the cake batter. Sift flour, baking powder, baking soda and salt into a medium bowl. Whisk to blend evenly.
- Combine melted butter, sugar, vanilla extract in a large bowl and whisk until smooth. Whisk in egg until evenly incorporated. Add the flour mixture and mix gently until it is just moistened. Add half the milk and whisk until just combined then mix in remaining milk until the batter is smooth. Fold in chocolate chips.
- Bake for 22-26 minutes until a skewer comes out clean.
- Make the frosting. Combine cream and salt in a saucepan over medium heat until it simmers. Pour it over chopped chocolate in a heatproof bowl and let stand for 3 minutes. Whisk from the center and working your way out to the edges making concentric circles until it transforms into a thick glossy ganache. It should be completely melted and smooth.
- Let the ganache cool at room temperature for about 20 minutes until it is thick, then place it in the fridge and stir every 10 minutes until it is thick like pudding. Do not forget about it or it will firm up and become stiffy.
- Spread the thickened ganache over the cooled cake and top with extra chocolate chips!
