I have just finished reading the Momofoku Milk Bar cookbook and was blown away by how delectable and creative each dessert looked. Christina Tosi is just a genius. I wanted to dive into each and every one of them. Have you heard of the infamous Crack Pie? Yep, that is all her! Gotta try that one soon! This summer I hope to visit Momofuku Milk Bar in NYC to experience the treats first hand! I’ll definitely take lots of pics and give you all the details!
One recipe in particular that caught my eye was her chocolate chip cake. As I’ve mentioned before chocolate chip cookies are by far my FAVORITE to bake and eat, hands down. Naturally this was the recipe I wanted to dive into first.
I must say this cake did not disappoint! It was tender and soft from the cake flour, which I love using in baked goods. It provides such a light and airy texture. You’ll also love this cake because of its moistness. This cake must be one of the moistest I’ve ever made. Christina calls for butter, milk, and oil combined to form a smooth batter. You will not believe how the texture is incredibly luscious and moist. Need a recipe to bake for a special occasion or birthday? This is the recipe for you! If you want to go extra fancy go ahead and frost it too.
As the cake was baking the house was instantly filled with the smell of chocolate chip cookies. I baked mine in a adorable silicone cake pan I bought from Ikea last summer. I really cannot resist cute baking tools, especially if it’s heart shaped. That’s a deal breaker right there!
This is definitely not the last of Momofoku Milk Bar recipes I’ll be trying…
Chocolate Chip Cake (makes 1 cake)
1 stick butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup milk (I used skim)
1/2 cup vegetable oil
1 tablespoon vanilla extract
1 and 1/2 cups cake flour
1 teaspoon baking powder
1 teaspoon salt
1 cup chocolate chips
1. Preheat oven to 350º. Spray a cake pan with non-stick cooking spray and set aside. In a large bowl beat together the butter and sugars using a handheld or stand mixer on medium-high speed for 2-3 minutes until light and fluffy. Add in the eggs and mix again on medium-high for 2-3 minutes, scraping down the sides of the bowl when necessary.
2. On low speed add the milk, vegetable oil, and vanilla extract slowly to the batter. Beat for 4-6 minutes on medium-high speed. The mixture will look very watery and light in color.
3. Combine the wet ingredients with the dry on low speed, mixing until the dry ingredients are just incorporated. Scrape down the bowl if necessary. Pour the batter into the prepared cake pan and bake for 35-40 minutes or until the cake springs back lightly when touched. Also, a toothpick inserted into the center should come out clean. Cool for 10 minutes before removing from pan.