I was up in Door County, Wisconsin with a good friend two weeks ago. Spring weather up in the Northwoods can be highly unpredictable. Fortunately for us it was glorious. That is, if you think sunny skies and high temperatures in the upper 40s is glorious weather. Having been to Door County on many occasions over the past 46 years one would think there wasn't anything new to discover. Except that there was. New trails to hike, new restaurants to try, a new favorite place to stay (Sister Bay), a new James Beard nominee bakery, and finally a Friday night fish fry just furthered my love for this place. While the trip was a much-needed change in scenery getaway for the both of us, it was also a trip to scatter more of my late husband's ashes in a place he too loved. And in a location that held a memory, a story of a past trip taken with friends. Needless to say, it was an absolutely perfect trip.
We left on this trip just a few days after Easter. It had been my plan to post the recipe for the Carrot Cake I made for Easter Brunch when I got home. Although after realizing I hadn't taken enough of the 'right' photos, I decided that post would have to wait. The trip to Door County inspired me to post a recipe for a Wisconsin Old-Fashioned. But that one too was put on pause once I made this incredibly delicious Chocolate Chip Cake with Cream Cheese Icing. This cake recipe was inspired by one found in a cookbook just recently sent to me from some very thoughtful, generous friends. A moist, rich, chocolate chip studded snacking cake slathered in a luscious cream cheese icing was too much to resist. So, I didn't.
Let me just start by saying I LOVE this cake. I will definitely be making this cake one of my go-to's for weekend dinners, for Sunday brunches, for informal gatherings with friends, for celebrations, and for no reason at all. In other words, this cake is incredibly versatile. And just in case you are wondering, it's also very easy to make. Does it get any better than that?
Using a standing mixer makes creating the batter much easier than using a hand-held mixer, but if you don't have one, don't let that stop you from making this cake. Longtime readers know that when it comes to baking, weighing ingredients on a scale is much preferable to measuring them. I give you the option for both but really hope I have convinced many of you to jump on the ingredient weighing bandwagon.
Using a 9" springform pan is also preferable than using a 9" cake pan. If you don't have one, they are worth the investment as they are great for making cheesecakes, key lime pies, and all sorts of confections.
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Baking time for the cake ranges from 50-60 minutes. I highly recommend you test for doneness at the 45 minute mark (just in case your oven runs hotter than mine). This is a very dense cake batter so when testing for doneness make sure you insert your toothpick in or near the center of the cake. If you test along the edges, you could very well up end with an undercooked cake.
The cream cheese icing used here was the same one I used on my Easter Brunch Carrot Cake. It's my new favorite cream cheese icing recipe. Can I be so bold, so presumptuous, so hubris as to tell you this is the absolute creamiest, most luscious, best-ever cream cheese icing? Once you taste it, you can tell me I can be all of those things.
You can gussy this cake up by using a pastry tube and a piping bag or you can create a rustically elegant cake using just a spatula. Either way this cake will be a showstopper on your table. This is one of those crowd-pleasing kinds of cakes. And for chocolate chip cookie lovers, this is a chocolate chip cookie cake dream. The cream cheese icing definitely adds texture and richness to the cake eating experience. The cake and icing pair perfectly together.
If you are looking to create a memorable end to a dinner or gathering, make this Chocolate Chip Cake with Cream Cheese Icing. If you are looking to impress your friends and/or family, make this Chocolate Chip Cake with Cream Cheese Icing. Or if you are just looking to bake just because, make this Chocolate Chip Cake with Cream Cheese Icing.
Recipe
Chocolate Chip Cake with Cream Cheese Icing
Makes one 9" round cake
Ingredients
3/4 cup (170g) unsalted butter, room temperature
1 1/4 cups (250g) light brown sugar
1/2 cup (100g) granulated sugar
3 large eggs
2 teaspoons good quality vanilla extract
1 3/4 cups (220g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon Kosher salt
1/2 cup whole milk
10 ounces (283g) mini semi-sweet chocolate chips
8 ounces (226g) cream cheese, room temperature
1/2 cup (113g) unsalted butter, room temperature
3 cups (360g) confectionary sugar, sifted
2 teaspoons good quality vanilla extract
1/8 teaspoon Kosher salt
3-4 Tablespoons mini semi-sweet chocolate chips, for finishing
Directions
1. Line the bottom of a 9" round springform pan with parchment paper. Butter the sides of the pan and top of the paper with butter. Set aside.
2. Preheat the oven to 350 degrees (F).
3. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter, brown sugar and granulated sugar until light and fluffy (approximately 4 minutes).
4. Add in the eggs one at a time, beating well after each addition.
5. Mix in the vanilla.
6. Sift together the flour, baking powder and Kosher salt.
7. Add half of the flour mixture to the butter/sugar mixture. Mix just to incorporate.
8. Add in half of the milk, mixing to combine.
9. Repeat with the remaining flour and milk.
10. Fold in the mini semi-sweet chocolate chips.
11. Spoon into the prepared pan. Use an offset spatula to smooth the top.
12. Place the baking pan on top of a baking sheet. Place in oven and bake for 50-60 minutes or until a toothpick inserted in the center of the cake comes out clean. Note: Check for doneness at the 45-minute mark.
13. Remove from the oven. Allow the cake to cool in the pan for 15 minutes. Use a knife to release the edges of the cake from the pan. Place the cake (still on the parchment paper) on a cooling rack. Allow to cool completely.
14. When cooled, transfer the cake to a serving platter.
15. In the bowl of a standing mixer fitted with a paddle attachment, beat the cream cheese and butter until light and fluffy (approximately 3-4 minutes).
16. Add in the confectionary sugar. Starting on low, begin mixing the sugar into the cream cheese/butter mixture. Increase speed and mix until light and fluffy.
17. Add in the salt and vanilla. Mix to combine.
18. Using a piping bag fitted with an icing tube, pipe the icing on the cooled cake, creating the design of your choice. Alternately spoon the icing on top of the cake and spread with spatula, creating the design of your choice.
19. Sprinkle the chocolate chips on top of the cake.
20. Serve immediately. Or place in the refrigerator, lightly covered, until ready to serve. Note: If the cake has chilled for more than 3 hours, remove from the refrigerator at least 30 minutes before serving.
21. Store leftovers in the refrigerator.
Notes: (1) This recipe was inspired by one created by Erin Jeanne McDowell. Several changes were made to the original recipe. (2) The cake uses one bag of mini semi-sweet chocolate chips. You will need a second bag to sprinkle chocolate chips on top.
