This is my favorite kind of cake- simple ingredients, simple to put together, delicious to eat...
makes one 8- inch square cake
3/4 cup cake flour
6 tablespoons unsweetened cocoa ( not Dutch -process )
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup ( 2/3 stick ) unsalted butter, softened
1/2 cup sugar
1/3 cup firmly packed light brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1/2 cup strong brewed coffee, cooled to room temperature
1/2 cup miniature semi-sweet chocolate chips
4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1/4 teaspoon vanilla extract
1 cup sifted confectioners’ sugar
1/4 cup miniature semi-sweet chocolate chips
Preheat the oven to 350 degrees. Grease and lightly flour an 8- inch square glass baking dish.
to make the cake:
In a small bowl, sift together the flour, cocoa, baking powder, baking soda, and salt. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter and the sugars until fluffy, 3 minutes. Add the egg and vanilla and beat well. Add the dry ingredients in two parts, alternating with the coffee. With each addition, beat until the ingredients are incorporated, but do not over beat. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended.
Pour the batter into the prepared pan. Bake for 35-40 minutes, or until a cake tester inserted into the center of the cake comes out clean. Allow the cake to cool completely on a wire rack before icing.
to make the frosting:
In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, 2-3 minutes. Add the vanilla and beat well. Add the sugar, and beat until creamy. Use immediately, or cover and refrigerate for 2-3 hours before using. When the cake has cooled, ice with the cream cheese frosting, and sprinkle the chocolate chips over the top.