CHOCOLATE CHIP CAKE WITH WHIPPED CHOCOLATE BUTTERCREAM

It’s April! Flowers are *finally* starting to bloom, and it looks like we have a magnolia tree on our front lawn that I had no idea about. So exciting!! I am SO over winter — and this year has been a particularly bad one. Getting through the January to March phase is always the worst for me. Nothing to look forward to for 3 dreary months. Thankfully we were able to break it up a bit with our February Sydney trip, but that’s not always an option.

So, to kick off April and the signs of spring and summer on the horizon, I bring you this bright and cheery Chocolate Chip Cake!

There was no special occasion for this birthday cake, it’s just one that I’ve wanted to do for a while. And really, does there need to be a special occasion to have cake? I didn’t think so.

INGREDIENTS

• Cake:
• 2 1/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup unsalted butter room temperature
• 1 1/2 cup granulated sugar
• 3 large eggs room temperature
• 1 1/2 tsp vanilla
• 1 cup buttermilk room temperature
• 3/4 cup mini chocolate chips tossed in 1 Tbsp flour
• Whipped Chocolate Buttercream:
• 1 1/2 cups unsalted butter room temperature
• 4 cups powdered sugar sifted
• 1/2 cup Dutch-processed cocoa powder sifted
• 4 Tbsp heavy whipping cream room temperature
• 1 tsp vanilla
• 8 oz semi-sweet chocolate chips melted, cooled
• US Customary - Metric

INSTRUCTIONS

1. Cake:
2. Preheat oven to 325F. Grease and flour three 6" cake rounds and line with parchment.
3. In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
4. Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins).
5. .....................................

for full recipes please see : livforcake.com

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