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It’s hard to have such low expectations when making this type of cake. It wasn’t that it needed to be perfect, but it was still a surprise to see such a light, flakey consistency. And the chocolate was just SO much better than anything I’ve had before. It was a very “real” vanilla bean taste, and it was so creamy. I mean, there is nothing like chocolate in my opinion. If there’s any vanilla in this cake it’s this one.
I used a mixture of cocoa powder and dark chocolate chips. If you use an electric mixer a little bit more almond flour will be needed, but it won’t hurt. The cake batter is not at all stiff. It’s very flaky and just melts into its cake batter texture. It’s very good out of the freezer, too. You’ve got a little bit of time to freeze it – you can just stick your finger into one tiny bit of freezer.
I really like the chocolate chip flavor on this cake. It doesn’t taste too strong, it doesn’t have any artificial flavors, and it’s just delicious. It almost gives it all some freshness. It’s really not too strong of a vanilla flavor, either.
I had a great time trying to make this cake. Everyone I tried it with liked it, and everyone I didn’t seem to like it. I’m going to stick with Vanilla Oatmeal if I can. And maybe if I do try a different type of icing, I’ll try some of these to see what kind of difference they make. But you know, it’s still good as is. It has nothing to be afraid of.
I hope everyone was able to enjoy the cake enough to make this a special baking year. I hope you all did, too!
5 / 5 ( 17 Reviews Did you make this recipe? Leave a review » Vanilla Chocolate Chip Brownie Cake Yield: 8 servings Ingredients: Preheat the oven to 350°
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