This torta stracciatella (aka chocolate chip cake) is a delicious blend of light sponge and dark chocolate.
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).
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:
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:
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:
Bake your stracciatella cake for 45 minutes or until golden brown and a knife inserted into the cake comes out clean.
Leave your choc chip cake to cool in the tin for 5 minutes before transferring it to a wire rack to cool completely.
To decorate I simply dusted the top of the stracciatella cake with some icing sugar. Simple!
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!
I’m not the greatest fan of dark chocolate, but in this cake it’s absolutely delicious 🙂
And if you’re looking for other recipes featuring chocolate mixed through sponge cake:
Foolproof mint chocolate muffins featuring Mint Aero.
Snickers muffins with two-colour buttercream swirl.