Recipe | Stracciatella chocolate chip loaf cake

This torta stracciatella (aka chocolate chip cake) is a delicious blend of light sponge and dark chocolate.

how to make stracciatella cake chocolate chip loaf sponge cake

I found the original recipe for this choc chip cake at My Little Italian Kitchen. But the original recipe was for a large circular tin and I wanted to use my loaf tin… so I decided to reduce all the original quantities by a third. As you’ll see below, this means some of my amounts are a bit odd, but it works!

Ingredients (this makes enough mixture for my 29 x 10 cm loaf tin):

  • 100 g / 3.5 oz sugar
  • 2 eggs
  • 66 ml vegetable oil (you can use sunflower oil or corn oil, for example)
  • 1 tsp vanilla essence
  • 200 g / 7 oz self-raising flour
  • 133 ml milk (I used skimmed milk, but you can use whatever you have in the fridge)
  • 100 g / 3.5 oz dark chocolate chips (I just chopped up dark chocolate into small “chip” sized pieces).

Method:

Prepare your tin. Whatever size or shape you end up using, grease the inside with butter and line with greaseproof baking paper. My loaf tin’s internal dimensions are 29 x 10 x 7 cm (approx. 11 x 4 x 3 inches). Handily, it’s from IKEA so I’m sure you can all get one if you wish! It’s in the Drommar range – you can see it in the picture below.

Pre-heat your oven to 160 degrees C / Gas Mark 4 / 320 degrees F. The original recipe suggests a higher temperature, but I found the top of the stracciatella choc chip cake was cooking too quickly and I had to turn the temperature down half way through and use a tinfoil hat to stop it burning, so I’d suggest using a lower temperature.

Separate your eggs. Put the whites to one side. If you have an electric mixer, use it to beat the yolks together with the sugar until you have a pale creamy mixture (if you don’t have a mixer, you’ll have to rely on elbow grease). Add the oil gradually while mixing, then the vanilla essence and the flour. Add the milk and stir thoroughly to get a mixture that looks like this:

how to make stracciatella cake chocolate chip loaf cake

In a separate bowl beat the egg whites until stiff (use electric hand beaters if you have them, otherwise I’m afraid it’s a lot of hand whisking!). Gently stir the beaten egg whites and the chocolate pieces into the rest of the mixture until the ingredients are thoroughly combined:

how to make stracciatella cake chocolate chip loaf cake mixing two step

Pour your mixture into your prepared tin. It filled about half the depth of my loaf tin (about 4 cm), leaving plenty of space for it to rise:

how to make stracciatella cake chocolate chip loaf cake before baking

Bake your stracciatella cake for 45 minutes or until golden brown and a knife inserted into the cake comes out clean.

how to make stracciatella cake chocolate chip loaf cake freshly baked

Leave your choc chip cake to cool in the tin for 5 minutes before transferring it to a wire rack to cool completely.

how to make stracciatella cake chocolate chip loaf cake freshly baked 2

To decorate I simply dusted the top of the stracciatella cake with some icing sugar. Simple!

stracciatella cake chocolate chip loaf sponge cake

This cake keeps nicely in an air-tight container for a few days. However, it’s extra-lovely when slightly warm, fresh from the oven, because the chocolate in the middle is still a little gooey. Mmmm!

stracciatella cake chocolate chip loaf sponge cake sliced

I’m not the greatest fan of dark chocolate, but in this cake it’s absolutely delicious πŸ™‚

stracciatella cake chocolate chip loaf sponge cake slice

 


And if you’re looking for other recipes featuring chocolate mixed through sponge cake:

Mint chocolate muffins 3

 

Foolproof mint chocolate muffins featuring Mint Aero.

 

 

 

Snickers muffins with chocolate and vanilla buttercream swirl frosting

 

Snickers muffins with two-colour buttercream swirl.

 

 

 


Claire Huston / Art and Soul
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38 thoughts on “Recipe | Stracciatella chocolate chip loaf cake

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