Monday 28 January 2013

Chocolate Chip Sandwich Cake

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for a Chocolate Chip Cake. It was baked by Ibrahim (with a little help). The cake is a chocolate sponge flavoured with chocolate chips, and filled with a beautiful chocolate buttercream.

A Simple List of Ingredients:

1. Sugar

2. Butter
3. Eggs
4. Vanilla Flavouring
5. Self-Raising Flour
6. Baking Powder
7. Cocoa Powder
8. Milk Chocolate Chips
9. Icing Sugar
10. Milk

Bismillah, let's begin!

Preheat the oven to Gas Mark 4.

Place 8 ounces of sugar into a mixing bowl.

Add 8 ounces of softened butter.

Cream the butter and sugar together.

Next, take 4 eggs.

Beat each egg in, one at a time.

Until all the eggs have been added.

Add a drop of alcohol-free vanilla flavouring.

Next, add 10 ounces of self-raising flour.

Keep folding the flour in ..

...until the flour is well combined. (If you get tired halfway, ask your sister to take over).

Next, add 1 teaspoon of baking powder.

Add 4 teaspoons of cocoa powder.

Stir well to combine.

Finally, add 4 ounces milk chocolate chips. (Try not to eat them all beforehand, they are for the cake.)

Pour the mixture into 2 greased and lined sandwich cake tins.

Bake for 35 minutes in a preheated oven at Gas Mark 4. 

Turn the cakes out of their tins and cool completely on a wire rack.

To make the chocolate buttercream, place 4 ounces of softened butter into a bowl.

Add 8 ounces of icing sugar.

And, 2 teaspoons of cocoa powderand a drop of milk.

Using a whisk, whip the mixture until a light cream forms.

Once the cakes have cooled, spread some chocolate buttercream onto the top of one cake.

Place the second sponge on top, to sandwich them together.

Spread the remaining buttercream on top.

Decorate with chocolate balls and sprinkles, and enjoy!
All credit goes to Ibrahim for his exceptional baking skills.


Chocolate Chip Cake with Chocolate Icing


For the Cake
·     8 ounces (226 grams) Sugar
·     8 ounces (226 grams) Butter, softened
·     4 Eggs
·     Drop of Vanilla Flavouring
·     10 ounces (283 grams) Self-Raising Flour
·     1 teaspoon Baking Powder
·     4 teaspoons Cocoa Powder
·     4 ounces (113 grams) Milk Chocolate Chips

For the Chocolate Buttercream
·     4 ounces (113 grams) Butter, softened
·     8 ounces (226 grams) Icing Sugar
·     2 teaspoons Cocoa Powder
·     Drop of Milk
·     Chocolate Sprinkles, to decorate


1.  Preheat the oven to Gas Mark 4. Grease and line two sandwich cake tins.

2.  Beat the butter and sugar together until creamy. Add in the eggs, one at a time, and whisk well. Add the vanilla and mix in.

3.  Then, add the flour and fold in well. Add the baking powder, cocoa powder and chocolate chips.

4.  Divide the mixture between the cake tins, and spread out. Bake in the oven for 35 minutes. Once baked, allow to cool completely.

5.  To make the icing, place all the ingredients into a mixer bowl, and whisk until creamy and combined.

6.  Once the cakes have cooled, sandwich them together with the buttercream. Spread the rest of the cream on to the top of the cake, and decorate with the chocolate sprinkles. Slice and serve!

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