Be warned, the recipe should really be called 'loaf cakes' since you get two hulking loaves out of it. But we're not complaining.
Reprinted with permission from Entenmann's Big Book of Baking by Kathleen Robbins. Copyright © 2011. Published by Parragon Books. Available wherever books are sold. All rights reserved.
Entenmann's Chocolate Chip Loaf Cake
About This Recipe
|Yield:||Makes 8 to 10 servings|
|Active time:||45 minutes|
|Total time:||1 hour 45 minutes|
|Special equipment:||2 9x5x3-inch loaf pans|
|This recipe appears in:||Bake the Book: Entenmann's Chocolate Chip Loaf Cake|
- 3 1/4 cups all-purpose flour
- 1 teaspoon salt
- 2 cups (4 sticks) unsalted butter
- 2 cups sugar
- 1 1/2 teaspoons vanilla extract
- 8 large eggs, lightly beaten
- 2 cups semisweet chocolate chips
- 1 cup semisweet chocolate chips
- 5 tablespoons coffee liqueur
- 1 tablespoon vanilla extract
- 1 tablespoon light corn syrup
Preheat the oven to 350°F. Grease two 9x5x3-inch loaf pans and line with parchment paper.
Combine the flour and salt in a bowl and set aside.
With an electric mixer, cream the butter and sugar until pale and fluffy. Stir in the vanilla extract.
In a large bowl, lightly beat the 8 eggs and add to the butter and sugar mix. Fold in the flour and mix thoroughly. Fold the semisweet chocolate chips into the finished batter. Divide the batter between the pans.
Bake until a toothpick inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes before removing from the pans.
To make glaze, heat the chocolate chips, coffee liquer, vanilla extract and light corn syrup in a glass bowl set in a simmering pan of water. Whisk until smooth. Pour over cake and for a special treat serve with whipped cream.