Even though I love making fancy desserts as much as the next person, sometimes it's nice to go back to basics. I've always loved the Classic Sour Cream Chocolate Chip Cake recipe from Lisa Yockelson's ChocolateChocolate, which is both delicious and homey.
This is one recipe that makes me grateful for my stand mixer, as it requires a lot of mixing. First, you cream the butter for 3 minutes. Then you add the sugar in four parts, beating for one minute after each portion is added. Then you add 6 eggs one at a time, beating for 30-45 seconds after adding each one. The rest of the recipe is rounded out with vanilla, flour, baking soda, salt, sour cream, and miniature chocolate chips (that are coated with some flour to prevent them from sinking to the bottom of the pan during baking). The result of all of this mixing is a creamy white batter that bakes up to a dense, almost pound cake-like texture.
This cake is moist and full of flavor, especially with the chocolate chips. It's nothing fancy, but there is something really comforting about an old-fashioned sour cream cake. No wonder Yockelson calls it a classic!
Recipe: "Classic Sour Cream Chocolate Chip Cake," from ChocolateChocolate by Lisa Yockelson.
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