Chocolate Chip Birthday Cake

By charlotteh371

Ingredients

• For the Chocolate Chip Whipped Cream:
• 2 cups (480 ml) heavy whipping cream, chilled
• 2 tablespoons granulated sugar
• 1 tablespoon pure vanilla extract
• 2 teaspoons agar agar powder (not flakes)
• 3/4 cup (130 grams) mini chocolate chips
• For the Chocolate Frosting:
• 3 sticks (12 ounces/339 grams) unsalted butter, softened but still cool
• 2 1/2 cups (290 grams) confectioner's sugar
• 1 1/4 cups (220 grams) good quality milk chocolate chips (I used Guittard)
• 1/4 cup (45 grams) bittersweet chocolate chips
• 2 teaspoons pure vanilla extract
• pinch of salt
• additional mini chocolate chips for topping

Preparation

Step 1

For the Chocolate Chip Whipped Cream:
1.With an electric mixer, beat the whipped cream on medium high until stiff peaks are about to form.
2.Add the sugar, vanilla extract, and agar agar and beat until stiff peaks have formed.
3.Gently fold in the chocolate chips.
4.Keep refrigerated until ready to use.

For the Chocolate Frosting:
5.With an electric mixer, beat the butter on medium high until light and creamy.
6.Add the confectioner's sugar and mix on low until combined.
7.Beat in medium high for an additional 2-4 minutes.
8.Add in the melted milk and bittersweet chocolate, vanilla extract, and salt, and beat until combined.
9.Scrape down the sides of the bowl and beat on low until no more streaks of butter remain.

To Assemble the Cake:
10.Place one layer of the cake on an 8-inch cake board.
11.With an offset spatula, spread half of the whipped cream filling on top of the first layer.
12.Repeat this process with the second layer, spreading the remainder of the filling on top.
13.Place the 3rd layer on top.
14.Place the cake on a turntable, and apply a thin layer of the chocolate frosting on the sides and the top of the cake to lock in the crumbs.
15.Let the frosting set up in the refrigerator for about 30 minutes.
16.Apply the remainder of the frosting to the sides and top of the cake and garnish with mini chocolate chips.