Chocolate Chip Cake

Name: Chocolate Chip Cake
Yield: Makes 1 quarter sheet pan cake
Ingredients: 115 g butter, at room temperature (8 tablespoons [1 stick]); 250 g granulated sugar (1 1/4 cups); 60 g light brown sugar (1/4 cup tightly packed); 3 eggs; 110 g buttermilk (1/2 cup); 75 g grapeseed oil (1/2 cup); 12 g vanilla extract (1 tablespoon); 185 g cake flour (1 1/2 cups); 4 g baking powder (1 teaspoon); 4 g kosher salt (1 teaspoon); Pam or other nonstick cooking spray (optional); 150 g mini chocolate chips (3/4 cup)

December 14, 2011

Happy birthday, Dave Chang! That’s what the kitchen screamed when we first made this cake. Marian was in charge of making boss man a birthday cake. She told me she channeled her innermost version of me, sprinkled chocolate chips into a vanilla cake batter we were going to use as a coconut cake, and layered it with liquid cheesecake and anything else she could find in the fridge; in other words, she followed to a tee our standard operating procedure for any birthday cake in our kitchen. Now even the Momofuku savory cooks know this cake by heart. It is a snack attack waiting to happen, so you may want to consider making a double batch of batter and baking the cake in a half sheet pan.

Recipe notes

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