It’s summer at last! For me, school ended a few weeks ago, but what with visiting relatives, friends visiting us, the SAT and a violin concert, I’ve been too busy to post anything. I have still been making food, of course–earlier this week I tried out this chocolate cookie cake from a Martha Stewart Living magazine, and now I’ve finally gotten around to posting.
What really makes this cake is good quality chocolate. The rich flavor comes almost entirely from the cocoa, so I cannot emphasize enough how important it is not to use Hershey’s (which is just not good chocolate). Dutch cocoa is always excellent, and Ghirardelli also tastes great. Once you have acquired some good cocoa, you can sit back and relax; this cake takes about six minutes to make. Enjoy!
- 12 tablespoons butter
- 3/2 cups brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 cups flour
- 4 tablespoons Dutch cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup chocolate chips
Preheat the oven to 350 degrees. In a large bowl, beat the butter and sugar, then add in the eggs and vanilla. Mix in the flour, cocoa, baking soda and salt, then stir in the chocolate chips. Butter a nine-inch diameter cake pan and scrape the batter into it, then place in the oven and bake for twenty minutes.