Chocolate Chip Cake

📜 Collection: Unknown Seven | ✍️ Attribution: Mabel Nylund | 📂 Category: Desserts A classic layered chocolate chip cake folded with whipped egg whites and topped with a creamy egg yolk frosting and rich chocolate glaze. Perfect for traditional celebrations and dessert lovers.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
25 mins	30 mins	20 mins	8 servings

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🔪 Key Equipment

• Mixing bowl
• Sifter
• Electric mixer
• Round cake pans
• Wax paper
• Wire cooling racks
• Small saucepan

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Ingredients

Cake Batter

Measurements	Ingredients	Prep / Notes
1/2 cup	Butter	or margarine
1 cup	Sugar	divided
2 cups	Flour	sifted
3 tsp	Baking Powder	None
1 cup	Milk	None
1 tsp	Vanilla Extract	None
2/3 cup	Bitter Chocolate	coarsely shaven (2 squares)
2	Egg whites	reserve yolks for frosting

Frosting & Glaze

Measurements	Ingredients	Prep / Notes
1/2 cup	Butter	or margarine
1 1/2 cups	Powdered Sugar	None
2	Egg yolks	reserved from cake
1/2 pkg	Chocolate Chips	None
2 tbsp	Water	None
1 tbsp	Butter	None

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Instructions

Baking the Cake

1. Preheat oven to 350°F. Grease round cake pans and line the bottoms with wax paper.
2. In a large bowl, cream 1/2 cup butter and 1/2 cup sugar until light and fluffy.
3. Sift together 2 cups sifted flour and 3 tsp baking powder. Add to the creamed mixture alternating with 1 cup milk.
4. Stir in 1 tsp vanilla extract and 2/3 cup coarsely shaven bitter chocolate.
5. In a separate clean bowl, beat 2 egg whites until stiff peaks form, then beat in the remaining 1/2 cup sugar. Gently fold the whipped egg whites into the cake batter.
6. Pour evenly into the prepared cake tins. Bake at 350°F for 30 minutes until a toothpick inserted into the center comes out clean. Turn out onto wire racks to cool completely.

Frosting & Finishing

7. For the frosting, cream 1/2 cup butter and work in 1 1/2 cups powdered sugar until smooth and fluffy.
8. Beat 2 egg yolks until light and thick, then thoroughly mix into the sugar and butter mixture.
9. Spread the creamy frosting evenly over the cooled cake layers.
10. In a small saucepan over low heat, melt 1/2 pkg chocolate chips with 2 tbsp water and 1 tbsp butter until glossy and smooth.
11. Pour the warm melted chocolate glaze over the frosted cake before serving.

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💡 Make-Ahead & Storage: Store the frosted cake covered in the refrigerator for up to 3 days; bring to room temperature before serving.

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Original Recipe Scan