Chunky Chocolate Chip Cake

I bought Carole Walter's "Great Cakes" cookbook in 1996 after taking a short pasty course in New York and while I haven't tried all the recipes, the recipes I have made have not disappointed. One of my favorites is her Carrot Cake recipe.

The recipe below is one of her recipes that make great cupcakes. One of the things I like about it is her method of melting chocolate squares. I usually add about 1/2 teaspoon of Nutella on each cupcake before baking.

3 oz unsweetened chocolate
3/4 cup + 2 tablespoons boiling water
2 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup (1-1/3 sticks or 151 g) unsalted butter
1-1/4 cups superfine or strained sugar
2 large eggs
1 teaspoon vanilla extract
One 6-oz package semisweet chocolate chips
1 cup walnuts, coarsely chopped

1. Position rack in the lower third of the oven and preheat to 350F. Butter a 9x13x2 oblong pan.
2. Put the chocolate in a small bowl and add the boiling water. Let stand 5 minutes to soften the chocolate, then stir with a whisk until the chocolate is completely melted and the mixture is smooth. Set aside.
3. Using a triple sifter, sift together the flour, baking soda, and salt. Set aside.
4. Cut the butter into 1-inch pieces and place in the large bowl of an electric mixer fitted with beaters or paddle attachment to soften on low speed. Increase to medium-high and cream until smooth and light in color, about 1-1/2 to 2 minutes.
5. Gradually add the sugar, 1 tablespoon at a time, taking about 6 to 8 minutes to blend it in well. Scrape the sides of the bowl as necessary.
6. Add the eggs, 1 at a time at 1-minute intervals. Beat 1 minute longer. Scrape the sides of the bowl again. Blend in the vanilla.
7. Reduce the mixer speed to low. Stir the chocolate mixture. Add the dry ingredients alternating with the chocolate, dividing the flour mixture into four parts and the chocolate into three parts, starting and ending with the flour. Mix just until incorporated after each addition. Scrape the sides of the bowl as necessary, and mix for 10 seconds longer.
8. Remove the bowl from the mixer. With a rubber spatula, fold in the chocolate chips and walnuts. Spoon the batter into the prepared pan, smoothing the surface with the back of a tablespoon. Center the pan on the rack and bake in a preheated oven for 35-40 minutes, or until the cake begins to come away from the sides of the pan and a twig or straw or a toothpick inserted into the center comes out dry.
9. Remove the cake from the oven and set the pan on a cake rack to cool. Just before serving, dust the top with confectioners' sugar or frost with Quick Chocolate Glaze, made wit the measurements for a large cake. Since the cake is stored in the pan, the first piece may be difficult to remove because the chocolate and nuts may cause it to crumble. The trick to removing it easily is to cut the first piece with a wet knife, using a gentle sawing motion. Lift the square of cake with a small metal spatula pressed flat against the bottom of the pan. The remaining pieces will lift out easily.

Storage: Cover the cake with aluminum foil and store in the pan at room temperature for up to 5 days.

For cupcakes:

• Allow 1/4 cup of batter for each medium-sized cupcakes. If you are making mini cupcakes, each takes only about 1 tablespoon of batter. For giant muffin tins, estimate at least 1/2 cup of batter per cupcake.
• Use a 350F oven for both mini and large cupcakes. A slightly hotter oven, 375F, is best for medium-sized cupcakes.
• Baking times: petite (12-14 minutes); medium-sized (18-22 minutes); giant (30 minutes or more).