baking

Butter cake with choc chip

I practised baking the butter cake recipe that I learnt recently but this time round, added in some leftover chocolate chip that I had lying around the kitchen. The first time I tried, it turned out a tad too dry.

This time round, I checked the cake at 40 minutes and the insides were still soggy. However, the tops were already pretty brown so I did what Evonne taught me – to place an aluminium foil on top of each cake to prevent the top from being overburnt.

I added in an additional 10 minutes and voila! It was PERFECT!

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It was nicely moist without being too ‘wet’. Woohoo!

By the way, the black bits you see at the top are cocoa powder I sprinkled to differentiate it from the ‘normal’ butter cake that was in the other tray.

We’re definitely having it for breakfast tomorrow 🙂

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