Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (50g) coconut sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 1/4 cups (155g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) sea salt
  • 3/4 cup (130g) dark chocolate chips
  • 4 tbsp (55g) unsalted butter, softened
  • 1 cup (120g) powdered sugar
  • 1 tbsp (15ml) heavy cream
  • 1/2 tsp (2.5ml) vanilla extract

Instructions:

  1. In a large bowl, cream together the softened butter, brown sugar, and coconut sugar using a spatula or whisk until the mixture is smooth and pale.
  2. Beat in the egg and vanilla extract until fully incorporated and velvety.
  3. Sift in the flour, baking soda, and salt. Fold gently with a spatula until no streaks of flour remain.
  4. Stir in the dark chocolate chips until evenly distributed.
  5. Line the bottom of a 6-inch pan with parchment paper and grease the sides.
  6. Transfer the dough to the pan and press it evenly into the bottom and slightly up the sides.
  7. Bake in a preheated oven at 350°F (175°C) for 20–22 minutes until edges are deep golden brown but the center is slightly soft.
  8. Let the cake cool completely in the pan for 30 minutes.
  9. Beat the frosting butter, powdered sugar, heavy cream, and vanilla extract together until light and fluffy.
  10. Pipe a border around the edge of the cake and garnish with remaining chocolate chips.