Ingredients:

  • 2 3/4 cups (340 g) All-Purpose Flour, sifted
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Fine Sea Salt (for cake)
  • 1 cup (225 g) Unsalted Butter, divided (170g for cake, 55g for frosting)
  • 1 1/2 cups (300 g) packed Light Brown Sugar
  • 1/2 cup (100 g) Granulated Sugar
  • 3 Large Eggs, room temperature
  • 2 teaspoons (10 ml) Vanilla Bean Paste or Extract
  • 1 cup (240 ml) Buttermilk, room temperature
  • 1 1/2 cups (250 g) Semi-Sweet Chocolate Chips
  • 8 ounces (225 g) Cream Cheese, full fat, softened
  • 3 cups (360 g) Powdered Sugar, sifted
  • 1/4 teaspoon Fine Sea Salt (for frosting)
  • 1-2 tablespoons Heavy Cream or Milk, for adjusting consistency

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake tins with parchment paper circles.
  2. Brown the Butter: Melt the entire 1 cup (225g) of butter in a saucepan over medium heat. Continue heating, stirring frequently, until the milk solids foam, turn amber, and smell nutty. Pour into a heatproof bowl and let cool until soft but solidifying (about 10 minutes). Reserve 55g (4 tbsp) of this cooled brown butter for the frosting.
  3. Combine Dry Ingredients: Whisk together the sifted flour, baking powder, baking soda, and 1 teaspoon of sea salt in a medium bowl. Set aside.
  4. Cream Butter and Sugars: Using a stand mixer, cream the remaining brown butter (170g) with both brown sugar and granulated sugar on medium speed until light and fluffy (3-4 minutes). Scrape down the bowl.
  5. Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the vanilla paste.
  6. Alternate Dry/Wet: Reduce the mixer speed to low. Gradually add the flour mixture in three parts, alternating with the buttermilk in two parts (starting and ending with dry ingredients). Mix only until just combined; do not overmix.
  7. Fold in Chips: Gently fold in the chocolate chips using a spatula. Divide the batter evenly between the prepared tins.
  8. Bake: Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean.
  9. Cool: Let the cakes cool in the tins for 10 minutes before inverting them onto a wire rack to cool completely.
  10. Make Frosting: Beat the reserved, cooled brown butter (55g) and softened cream cheese together until smooth. Gradually add the sifted powdered sugar and 1/4 teaspoon of salt. Beat until light and fluffy. Add heavy cream, one tablespoon at a time, until the desired spreading consistency is achieved.
  11. Assemble: Once the cakes are completely cool, level the tops if needed. Place the first layer on your serving plate, spread a thick layer of frosting, and top with the second layer.
  12. Finish and Chill: Cover the top and sides of the cake with the remaining frosting. Chill the finished cake for 30 minutes before slicing for neat, sharp slices.