Food for the (Gluten Intolerant) Soul

Ingredients

• 230 g unsalted butter, at room temperature

• 150 g light brown sugar (or granulated sugar)

• 2 tsp vanilla extract

• 3 medium eggs, at room temperature

• 315 g plain or all-purpose flour

• 3 tsp baking powder

• 240 ml single cream

• 30 g yogurt (~2 tbsp)

• 150 g mini chocolate chips (we prefer crashed Ripple 😇)

Instructions

1. Preheat the Oven:

• Preheat your oven to 175°C.

• Grease and line your baking pan (choose size based on the desired thickness, e.g., an 8×8-inch pan for thicker slices).

2. Mix Wet Ingredients:

• In a large mixing bowl, beat the butter and sugar together until light and fluffy.

• Add the vanilla extract and eggs one at a time, mixing well after each addition.

3. Combine Dry Ingredients:

• In a separate bowl, whisk together the flour and baking powder.

4. Incorporate Wet and Dry:

• Add the dry ingredients to the wet mixture in three parts, alternating with the single cream. Start and end with the dry ingredients.

• Mix in the sour cream until fully combined, ensuring not to overmix.

5. Add Chocolate Chips:

• Gently fold in the mini chocolate chips sprinkle some on top of the cake.

6. Bake:

• Pour the batter into the prepared pan and spread it evenly.

• Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool and Serve:

• Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

• Slice and serve.

Notes:

• You can replace mini chocolate chips with chopped nuts, dried fruits, or other mix-ins for variation.

• Adjust baking time slightly if using a different-sized pan.

Enjoy your delicious chocolate chip cake!