Easy to make with wonderful flavour and texture, this choc-chip teacake is a perfect tea-time treat.
Ingredients
- 65g butter, softened
- 1/2 cup caster sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup self-raising flour, sifted
- 1/3 cup milk
- 2 tablespoons cocoa powder, sifted
- 2/3 cup NESTLÉ BAKERS' CHOICE Dark CHOC BITS
Topping
- 1 teaspoon drinking chocolate
- 10g butter, melted
- 2 teaspoons caster sugar
- Pure cream, to serve
Method
- Step 1Pre-heat oven to 180°C/160°C fan-forced. Grease a 4.5cm deep, 20cm round cake pan. Line base and side with baking paper.
- Step 2Using an electric mixer, beat butter, sugar, egg and vanilla together for 2 minutes or until combined. Stir in half the flour, then half the milk. Repeat with remaining flour and milk, adding cocoa powder and choc chips. Spoon mixture into prepared pan. Level top.
- Step 3Bake for 25 to 30 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 5 minutes. Turn, top-side up, onto a wire rack.
- Step 4Make topping: Combine drinking chocolate and sugar in a bowl. Brush hot cake with butter. Sprinkle with chocolate mixture. Cool. Serve with cream.
- Vegetarian
Nutrition
932 kj
Energy
10.5g
Fat Total
6.4g
Saturated Fat
0.7g
Fibre
3.2g
Protein
39mg
Cholesterol
171mg
Sodium
29.1g
Carbs (total)
All nutrition values are per serve
Notes
Variation: You could use milk or white choc chips instead of dark.
Cover the cake loosely with foil during the cooking if over-browning.
The cake is best made on the day it’s served. Serve warm or cold.
You can serve the cake with pure cream, double cream, warmed custard or vanilla yoghurt.
- Author: Kim Coverdale
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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