2cupsall purpose flour or cake/pastry flour(260 grams)
1½teaspoonsbaking powder
1pinchsalt
⅔cupmini chocolate chips(120 grams)
2large eggs (room temperature)
1largeegg yolk (room temperature)
1cupgranulated sugar(200 grams)
½cupvegetable oil or butter melted (cooled to room temperature)(100 grams)
½cupbrewed coffee (room temperature)(118 grams)
*Room Temperature - remove from the fridge 45-60 minutes before using.
To make homemade cake/pastry flour, for every cup of all purpose remove 2 tablespoons and substitute with corn starch, be sure to sift together to remove any lumps.
Instructions
Pre-heat oven to 350F / 180C. Grease, flour or spray a 9 1/2 inch (24cm) bundt pan.
In a bowl whisk together the flour, baking powder and salt, set aside.
In a small bowl mix the chocolate chips with 1 teaspoon of flour, set aside.
In a medium bowl, beats the eggs, yolk and sugar until light and fluffy, for about 2-3 minutes. Add the oil and coffee beat to combine, then add the whisked flour mixture and beat to combine, fold in a little more than half of the chips to the batter. Pour into the prepared pan. Sprinkle with the remaining chips and bake for approximately 30-40 minutes or until the toothpick comes out clean. Let cool completely, then dust with powdered / icing sugar if desired. Enjoy!
Notes
For vegetable oil I use corn or sunflower oil.The cake should be stored in an airtight container or a covered cake dish. It will keep at room temperature for approximately 4-5 days. The cake can also be frozen. Wrap the cooled cake tightly in plastic and place in a freezer safe bag or container. It will keep for up to three months in the freezer.