This simple to bake case is a mouth-watering twist on a chocolate chip muffin – why should the muffins get all the chocolate chip fun?! Perfectly drizzled with the most delicious Mega Milk glaze, and dotted with chunks of Lily O'Brien's Butterscotch chocolate throughout, it will be sure to have you sneaking back for another moorish slice.
- 210g plain flour
- 1 1/2 tsp baking powder
- 55g unsalted butter, at room temperature
- 60ml vegetable oil
- 200g sugar
- 2 large eggs
- 1 1/2 tsp pure vanilla extract
- 120ml sour cream
- 120ml milk
- 170g Lily O’Brien’s Crispy Butterscotch Share Bag (you’ll need 2 bags with some left over) chopped into chunks
For the glaze:
- 2 tbsp butter
- 55g Lily O’Brien’s Mega Milk Share Bag (1 bag will be enough, you’ll have some left to snack on) roughly chopped
- 120g icing sugar
- 2 tbsp boiling water
- Butterscotch pieces
- Preheat oven to 180°C (170°C fan). Grease a medium sized cake tin or small bundt pan. Set aside.
- In a medium bowl sift together flour and baking powder
- Using a mixer and the paddle attachment, beat butter, oil, and sugar on medium speed for about 4 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl as necessary. Add eggs and vanilla extract and beat until combined. On low speed, beat in flour mixture in 3 additions, alternating with the sour cream and milk, starting and ending with the flour. Mix in chocolate chunks. Once all is added, be careful not to over-mix the batter
- Scrape batter into your prepared pan and smooth the top. Bake for 40-50 minutes or until a toothpick inserted into the centre of the cake comes out clean. If the top browns too quickly while baking, cover pan loosely with aluminium foil. Allow cake to cool completely on a wire rack.
- For the glaze, combine the butter and chocolate in a saucepan over low heat, stirring until melted. Alternatively, put the chocolate and butter in a microwave-safe bowl and microwave on medium for about 1 minute. Stir and continue to heat for about 15 seconds at a time, stirring between intervals, until the chocolate and butter are melted and smooth.
- Sift the powdered sugar into a small bowl.
- Stir the sifted powdered sugar into the melted butter and chocolate. Beat the mixture, adding small amounts of boiling water until thinned as desired. If you happen to find it too thin, add a little more powdered sugar. If too thick, add more hot water.
- Slowly drizzle the chocolate glaze from the pot or bowl over your cooled, finish cake. If desired, use a spatula to evenly distribute. How long the glaze will take to harden will depend on the temperature of the glaze and the temperature of the room. Once cool, it will harden.
- Store cake at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days. Serve at room temperature.