Buttermilk crumbed choc chip cake
As I said on my Facebook page, this beautiful cake has been blinking at me every time I go onto Pinterest. Problem was, it was an American recipe, nothing against Americans, there great but I don’t know how you do 1 and a half eggs or what a stick of butter is AND I wanted to convert to Thermomix. So here it is I have reduced the prep time by half and made it very quick and easy. Wonderfully soft and fluffy on the inside with this beautiful crunchy topping, quite different to any cake I’ve ever tried before really, just divine. I’m sure this would impress even the CWA ladies!!
BUTTER CRUMB TOPPING:
100 g plain flour
100 g brown sugar
100 g cold butter, cut into chunks
1 tsp vanilla extract
150 g plain flour
30 g self-raising flour
110 g butter
¾ tsp baking powder
¼ tsp baking soda
90 g dark chocolate chips
100 g castor sugar
1 ½ tsp vanilla extract
100 g butter milk
Preheat oven to 190. Lightly grease and line with baking paper a 9 x 4 inch loaf pan.
For the topping, mix the crumb topping ingredients for 7 seconds/speed 5. You should end up with pearl sized lumps or crumbs (there is a picture on my website to give you an idea!). Remove this mixture from your bowl and set aside. Clean the bowl.
Combine all the flours, powders and soda, mix on speed 4 for 3 seconds just to combine. Remove to another bowl.
Cream butter and sugar together speed 2 for 25 seconds then speed 4-5 for 1 minute scraping down the sides as you go if you need to.
Add in eggs and mix speed 4-5 for 30 seconds Add vanilla extract and mix for on speed 4 for around 5 seconds.
Add in flour mix and buttermilk and mix on speed 4-5 for around 30 seconds, finally add in the choc chips and mix on speed 3-4 just to combine around 4.
Pour this mixture into your tin and then pour the topping mixture on top. Sprinkle some more choc chips on top. Bake in your oven for around 1 hour or until skewer comes out clean.
Hope you like it!
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