Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup 815 Cola (or any cola of your choice)
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
Special equipment needed:
- 9-inch round cake pans (2)
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Wire rack for cooling
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C) and grease the cake pans with cooking spray or butter.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another mixing bowl, beat together the cola, buttermilk, vegetable oil, eggs, and vanilla extract with an electric mixer until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Divide the batter evenly between the two prepared cake pans.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and place them on a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 1 hour
5. Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 385
Fat: 12g
Saturated Fat: 2g
Cholesterol: 35mg
Sodium: 520mg
Carbohydrates: 66g
Fiber: 3g
Sugar: 45g
Protein: 6g
Substitutions for ingredients:
- You can use any cola of your choice instead of 815 Cola.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Variations:
- Add 1 cup of chocolate chips to the batter for extra chocolate flavor.
- Top the cake with whipped cream or frosting of your choice.
- Add chopped nuts or sprinkles to the batter for texture and color.
Tips and tricks:
- Make sure all the ingredients are at room temperature before mixing.
- Don't overmix the batter, as this can result in a tough cake.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Allow the cake to cool completely before frosting or adding any toppings.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also store the cake in the refrigerator for up to 5 days.
Reheating instructions:
- To reheat the cake, place it in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
- Dust the cake with powdered sugar or cocoa powder for a simple presentation.
- Top the cake with fresh berries or fruit for a pop of color.
- Use a piping bag to decorate the cake with frosting or whipped cream.
Garnishes:
- Fresh berries or fruit
- Chopped nuts
- Sprinkles
- Chocolate shavings
Pairings:
- Vanilla ice cream
- Whipped cream
- Coffee or tea
Suggested side dishes:
- Fresh fruit salad
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon or two of vegetable oil to the batter.
- If the cake is too moist, try reducing the amount of liquid in the recipe.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Store the cake in an airtight container to prevent contamination.
Food history:
- The first chocolate cake recipe was published in 1847 in the United States.
- Cola has been used in baking for many years, as it adds a unique flavor and helps to tenderize the cake.
Flavor profiles:
- This cake has a rich chocolate flavor with a hint of cola.
Serving suggestions:
- Serve the cake as a dessert after a meal or as a sweet treat with coffee or tea.
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