How To Make Chocolate Chip Cake Rusks
I've gone and made the chocolate chip cookie Desi! The classic cake rusk everyone and their Mother loves with a modern twist. You can't miss this!
Servings: 26 rusks
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Ingredients
- ¾ cup (180 g) butter
- ¾ cup (180 g) white sugar
- 3 eggs
- 1 ½ cups (180 g) self-raising flour
- ½ cups (100 g) chocolate chips
Instructions
- Beat the sugar and butter until well combined.
- Add the eggs one at a time, whisking each egg into the batter until well combined before adding the next.
- Add in the self-raising flour. The mixture will be pretty thick!
- Fold in the chocolate chips.
- Transfer the batter into a greased or lined square shaped cake tin.
- Bake at 180℃ for about 40 minutes, or until the top of the cake is golden and the cake is cooked through. Please do NOT overbake! This will lead to a very dry rusk!
- Remove from the oven and allow to cool before going on to the next step, otherwise the cake will be crumbly and more likely to break during handling
- Cut the cake into slices. Arrange these on a baking tray with the inside (not the crust-side) of the cake facing upwards.
- Bake these at 150℃ for approximately 10-15 minutes, then flip and bake again for an additional 10-15 minutes. If the cake slices have not become biscuit-like in texture and crumb, continue to bake for an additional 10 or so minutes until they do.
- Allow to cool completely before handling and serving.
Notes
You can also use any neutral-flavoured oil in place of butter. ¾ cup butter (as used in this recipe) is equal to 6 tbsp, or 70g, of oil.
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