Ingredients
12
12 servings
- •2 egg whites
- •½ cup unsalted butter
- •⅔ cup white sugar
- •1 ⅓ cups all-purpose flour
- •2 teaspoons baking powder
- •1 teaspoon salt
- •½ cup whole milk
- •1 teaspoon vanilla extract
- •½ cup miniature semisweet chocolate chips
- •⅓ cup butter, softened
- •1 ½ cups confectioners' sugar
- •2 egg yolks
- •1 teaspoon vanilla extract
- •1 pinch salt
- •3 (1 ounce) squares semisweet chocolate
- •2 tablespoons butter
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square cake pan.
- Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
- Beat unsalted butter and white sugar together in a large bowl with an electric mixer until light and fluffy; beat in flour, baking powder, and 1 teaspoon salt. Beat milk and 1 teaspoon vanilla extract into flour mixture; fold in beaten egg whites and chocolate chips. Spread batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool completely in the pan on a wire rack, about 30 minutes.
- Beat 1/3 cup butter, confectioners' sugar, egg yolks, 1 teaspoon vanilla extract, and the pinch of salt together with an electric mixer until smooth; spread on the cooled cake.
- Melt chocolate squares with 2 tablespoons butter in a microwave-safe bowl, about 30 seconds on High. Allow chocolate mixture to cool slightly, then spread chocolate carefully over iced cake. Refrigerate cake until chocolate is set, about 30 minutes.
Nutritional Facts
Per 12 servings
- Calories: 374
- Carbohydrate: 47g
- Fat: 20g
- Fiber: 1g
- Protein: 4g
- Sugar: 35g
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