For our Paper Towns discussion, I couldn’t figure out just what to make. The only food they really discuss was raw catfish (not an option) and brief discussions of the junk food they eat on their road trip. I decided that August was a good time for strawberries and chocolate so I wanted to make a chocolate chip strawberry cake.
I adapted my recipe from Julia’s Album. I found her instructions to require baking time that was just too long. I like my cakes soft and spongy.
- 1 & 1/2 C all-purpose flour
- 1 & 1/2 tsp baking powder
- 1/8 tsp salt
- 3 Tbsp unsalted butter, softened
- 3 Tbsp Greek yogurt, plain or vanilla
- 1 C sugar, granulated
- 1 large egg
- 1/2 C milk
- 1 tsp vanilla extract
- 1/3 C chocolate chips, plus a little for the top. (I did a mix of semi-sweet & milk chocolate)
- 1 pound strawberries, hulled and halved
- powdered confectioner’s sugar for dusting.
- Heat oven to 350°F. Line the bottom of a springform pan with parchment paper. Grease or non-stick spray the sides of the pan.
- Sift flour, baking powder & salt together into a medium bowl.
- Mix softened butter, Greek yogurt & 1 C granulated sugar: beat on medium-high speed until light and fluffy. Don’t mix longer than about 2 minutes.
- Reduce speed to medium, mix in the egg, beat until light and fluffy. Then mix in milk & vanilla.
- Mix in the flour mixture, gradually on low speed, just until combined. Be careful to not over mix.
- Fold in 1/3 C chocolate chips. Transfer batter to springform pan. Arrange strawberries on top of the batter, cut sides down. Sprinkle chocolate chips over top.
- Bake cake for about 40 minutes until the top is golden brown and a tooth pick inserted into the center comes out clean.
- When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, you can release the cake from the springform pan.
- Serve your tasty treat refrigerated or room temp. Lightly dust with powdered sugar right before serving.
It was pretty tasty! I still haven’t figured out the magic of getting my chocolate chips to float in the cake so the bottom of the cake was a bit chocolate heavy from settling and I over baked it just a bit. It was still a nice summer treat.
The strawberries seemed to sink into the dish a bit and I’m not sure if that was from being too wet when they went onto the cake or from my over baking. I’ll have to try again!