226g (or 1 cup) unsalted butter, softened at room temperature
400g (or 2 cups) granulated sugar
4 large eggs (about 225g, or 8 oz. total)
320g (or 1⅓ cup) buttermilk, at room temperature
1 teaspoon vanilla extract
150g (or 1 scant cup) dark mini chocolate chips
Instructions
Preheat oven to 160°C/320°F (standard oven setting) and line the bottom of three 18-cm/7-inch round cake pans with baking parchment. If you’re using non-stick pans, there’s no need to grease the pans.
In a medium-sized bowl, whisk together flour, baking powder and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until lightened in color and creamy, about 5 minutes on high speed. Use a rubber spatula to scrape the sides and bottom of the bowl every now and then.
Add the eggs one at a time, beating well after each addition (2-3 minutes on high speed). Once all the eggs have been added, beat for another minute, or until the mixture looks smooth and fluffy, like buttercream frosting.
Add half the flour mixture and mix on low speed until just incorporated. Combine buttermilk and vanilla and add half of it to the batter, mixing until incorporated. Repeat with the remaining flour and buttermilk mixtures, ending with the buttermilk mixture.
Add chocolate chips and mix until just incorporated.
Divide the batter evenly over the prepared pans. Place on a rack in the middle of the oven and bake for 40-45 minutes, or until a tester inserted into the center of the cakes comes out clean.
Remove from the oven and allow to cool completely to room temperature before loosening the cakes from the pan by running a knife along the edges of the cakes.
Cakes can be made ahead: once cool, wrap tightly in plastic wrap and place on the fridge for up to 3 days, or freeze up to 2 months.
Recipe by The Tough Cookie at https://thetoughcookie.com/2017/05/06/chocolate-chip-cake-layers/