Chocolate Chip Sour Cream Snack Cake-Chip off the Cho Block
Rounding out Joy Cho month also known as Cakenado, I made her Chocolate Chip Sour Cream Snack Cake. It all started with her Mochi Banana Bread, which I adore and have made more than once. Following on its heel (yes, I know, cakes don’t have heels) I came across this recipe on a Food Network post. I don’t normally follow Food Network, maybe it was just good karma that it popped up, fortunate since it is delicious, easy to make, and has CHOCOLATE.
Stuck on Sticky Rice Flour
Like the Mochi Banana Bread, it is a combination of all-purpose flour and mochiko or sweet rice flour (sticky rice) that sets this snack cake apart. You get that wonderful bouncy texture from the sweet rice flour and the tender cake with a nice crumb from the all-purpose flour. Based on her mom’s chocolate chip bundt cake and tweaked with her signature addition of sweet rice flour, this really is a decadent, delicious, simple cake. Studded with chocolate chips, this cake will keep chocolate fans happy. Add nuts if you like and serve it with a BIG SCOOP of VANILLA ICE CREAM. Doesn’t that sound good?
Looking for something a little different, ran out of Mochiko? Try her Blueberry Balsamic Glaze Cornbread Cake. Another amazing snacking cake. Cause you never know when you will have a snack attack!
Chocolate Chip Sour Cream Snack Cake
Ingredients
- 3/4 cup (105 grams) all-purpose flour
- 1/2 cup plus 2 tablespoons (105 grams) sweet rice flour such as Mochiko
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup 1 stick unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup plus 1 tablespoon, (150 grams) full-fat sour cream at room temperature
- 2 tablespoons milk at room temperature
Instructions
- Position an oven rack in the middle of the oven and preheat to 350 degrees
- Lightly grease an 8-inch square pan with nonstick cooking spray. Line the bottom with parchment, leaving a 2-inch overhang on the sides (to make it easier to remove the cake after baking) and grease the parchment.
- Combine the all-purpose flour, sweet rice flour, baking powder, baking soda, and salt in a medium bowl and whisk until combined.
- Beat the butter in a large bowl with an electric mixer until smooth. Add the sugar and cream the mixture until light and fluffy, 2 to 3 minutes.
- Scrape down the bowl with a rubber spatula. Add in the eggs one at a time, beating after each addition until combined. Scrape the bowl once more, then beat in the vanilla.
- Sift half of the dry ingredients over the egg mixture and beat just until combined. Beat in the sour cream and milk, then sift in the rest of the dry ingredients and beat just until the batter is smooth.
- Fold in the chocolate chips.
- Spread the batter into the prepared pan, smoothing the surface with a small offset spatula.
- Sprinkle additional chocolate chips on top. Bake the cake, rotating the pan halfway through, for about 40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 20 minutes, then gently loosen the edges with a small offset spatula and carefully transfer the cake to a cooling rack.
- Cut into squares and enjoy!