Choc-Chip Teacake

Ingredients (serves 10)

• 65g butter, softened
• 1/2 cup caster sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 cup self-raising flour, sifted
• 1/3 cup milk
• 2 tablespoons cocoa powder, sifted
• 2/3 cup dark choc chips

• Topping

• 1 teaspoon drinking chocolate
• 10g butter, melted
• 2 teaspoons caster sugar
• Pure cream, to serve

Method

1. Pre-heat oven to 180°C/160°C fan-forced. Grease a 4.5cm deep, 20cm round cake pan. Line base and side with baking paper.
2. Using an electric mixer, beat butter, sugar, egg and vanilla together for 2 minutes or until combined. Stir in half the flour, then half the milk. Repeat with remaining flour and milk, adding cocoa powder and choc chips. Spoon mixture into prepared pan. Level top.
3. Bake for 25 to 30 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 5 minutes. Turn, top-side up, onto a wire rack.
4. Make topping: Combine drinking chocolate and sugar in a bowl. Brush hot cake with butter. Sprinkle with chocolate mixture. Cool. Serve with cream.

Notes

• 
  Variation: You could use milk or white choc chips instead of dark.
  Cover the cake loosely with foil during the cooking if over-browning.
  The cake is best made on the day it's served. Serve warm or cold.
  You can serve the cake with pure cream, double cream, warmed custard or vanilla yoghurt.