Makes enough for a 10" round cake pan.
Note: It makes a large bowl of cake batter so you can bake two (three) smaller cakes instead. Depending on the size of course!
- 1 1/4 cup (300 ml) milk
- Juice from 4 large oranges (freshly squeezed) About 300 ml
- 3 1/8 cup (600 grams) caster sugar
- 4 extra large eggs
- 1/2 cup (100 grams) melted butter
- 4 1/4 cup (600 grams) all-purpose flour
- 1/2 cup (50 grams) cocoa powder (unsweetened)
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp vanilla extract
- 4 oz. (100 grams) dark chocolate chips, lightly chopped and mixed together with 2 tsp of all-purpose flour
- Preheat oven to 350 F (175 C) Do not use the fan.
- I recommend to make this in a kitchen mixer. If you don’t have a kitchen mixer, then make it in a large deep bowl with a hand mixer.
- Step 1:
- In a pitcher, stir milk and the fresh orange juice and set aside. (The milk will starts to curdle because of the orange juice)
- Step 2:
- Mix all the dry ingredients using a whisk: all-purpose flour, cocoa powder, baking powder and baking soda together. Then sift it into another bowl. Set aside.
- Step 3:
- In the bowl of a kitchen mixer (use the whisk attachment) Whisk together caster sugar and the eggs until you have a thick pale mixture. Scrape down sides of the bowl when needed.
- Step 4:
- Add the melted butter and give it a quick whisk.
- Step 5:
- While whisking on low speed. Add flour mixture alternating with the orange juice-milk. Scrape down sides of the bowl when needed.
- Step 6:
- Add the vanilla extract and the chopped chocolate chips and mix just until combined.
- Step 7:
- Pour cake batter into prepared cake pans and fill the pans up to between 1/2 and 3/4 full.
- Step 8:
- Place the cake pan on lowest rack of the oven and set the timer for an 1 hour and 30 minutes to begin with. If the cake needs more after that. Set the timer for 15 minutes at a time. The cake is ready when it feels firm and spongy to the touch and with a cake tester coming out clean.
- Step 9:
- Leave the cake in the cake pan for 15 minutes and then turn it out onto a cooling rack. Do not remove the paper from the cake. Let the cake cool completely before wrapping the cake in plastic wrap and a zip bag.
Note: Make sure that you make a collar for this recipe. Since this cake tends to raise a lot.
Tip! I always freeze my chocolate chip cake for 1 week before I am going to use it.
You can use the chocolate chip cake with or with out fillings. It is great for carving too if you leave out the chocolate chips.
Place the cake in the refrigerator for 20-30 minutes before levelling.
This cake can be stored well wrapped in plastic wrap and bag for up to 5 days. In the freezer for 3 moths.