Shelly's Recipe

CHOCOLATE CHIP CAKE WITH COFFEE WHIPPED CREAM

Category: Cakes

4 large egg whites
2 cups sugar
1 cup butter, softened
1 tsp vanilla
2 2/3 cup flour
1/2 tsp salt
1 tbsp baking powder
1 cup milk
1/2 cup semi-sweet miniature chocolate chips, plus additional for decoration
2 cups well-chilled heavy cream
1 tbsp instant espresso powder or crushed instant coffee crystals
1/4 cup confectioners sugar
1/4 cup sour cream
2 tbsp rum, optional

Butter and flour 2 (9 inch) round baking pans and preheat oven to 350.

In a clean bowl with clean beaters, beat the egg whites with 2 tbsp of the sugar until they hold almost stiff peaks. (Do not overbeat until dry looking).

In another bowl cream together the butter, the remaining sugar, and vanilla. Whisk together the flour, baking powder and salt and add the mixture in thirds, alternating with the milk, beating until smooth. Stir in the chocolate chips and 1/3 of the beaten egg whites. Fold in the remaining egg whites with a large spatula until thoroughly combined, and divide the batter between the 2 prepared pans.

Bake the layers in the middle of the oven for 35 minutes or until a skewer tests clean and the cake pulls away from the pan. Let the layers cool for 10 minutes and invert them onto racks to cool completely.

In a large bowl beat the cream with the coffee and the sugar until it holds soft peaks. Beat in the sour cream and beat until stiff but still smooth. Put 1 cake layer on a platter and drizzle with 1 tbsp rum. Spread 1/3 of the cream on top and top with the other layer. Drizzle with rum and cover spread the cake with the remaining cream. Decorate with additional chocolate chips. The cake keeps covered and chilled for about 36 hours.