Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1/2 cup vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1/2 cup chopped amanattō (Japanese sweetened beans)
- 1/2 cup chocolate chips
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan with cooking spray or butter and dust with flour.
2. In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. In another mixing bowl, mix together the water, vegetable oil, white vinegar, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Fold in the chopped amanattō and chocolate chips.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
8. Remove the cake from the oven and let it cool in the pan for 5 minutes.
9. Invert the cake onto a wire rack and let it cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Total time: 50-55 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 15g
Carbohydrates: 45g
Protein: 4g
Sodium: 260mg
Sugar: 28g
Substitutions for ingredients:
- Amanattō can be substituted with any other sweetened beans or nuts.
- Vegetable oil can be substituted with canola oil or melted butter.
- White vinegar can be substituted with apple cider vinegar or lemon juice.
- Chocolate chips can be substituted with chopped chocolate or cocoa nibs.
Variations:
- Add 1/2 teaspoon of cinnamon or cardamom for a spicy twist.
- Replace the water with brewed coffee for a mocha flavor.
- Add 1/2 cup of chopped nuts for a crunchy texture.
Tips and tricks:
- Make sure to chop the amanattō into small pieces to distribute evenly in the batter.
- Sift the cocoa powder to avoid lumps in the batter.
- Do not overmix the batter to avoid a tough cake.
- Let the cake cool completely before frosting or serving.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigerate the cake for up to 1 week.
- Freeze the cake for up to 3 months.
Reheating instructions:
- Microwave a slice of cake for 10-15 seconds.
- Heat the cake in a preheated oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
- Dust the cake with powdered sugar or cocoa powder.
- Top the cake with whipped cream or frosting.
- Decorate the cake with fresh berries or edible flowers.
Garnishes:
- Fresh berries
- Edible flowers
- Chopped nuts
- Chocolate shavings
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Vanilla ice cream
- Fresh fruit salad
- Whipped cream
Troubleshooting advice:
- If the cake is too dry, add 1/4 cup of milk or buttermilk to the batter.
- If the cake is too moist, reduce the amount of water or oil in the batter.
Food safety advice:
- Wash your hands before handling food.
- Use clean utensils and equipment.
- Store the cake in a safe and hygienic place.
Food history:
- Amanattō is a traditional Japanese sweet made from beans that are boiled, sweetened, and dried.
- Chocolate cake is a popular dessert that originated in the United States in the 19th century.
Flavor profiles:
- Rich
- Chocolatey
- Sweet
- Nutty
Serving suggestions:
- Serve the cake as a dessert or snack.
- Enjoy the cake with a cup of coffee or tea.
Related Categories
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Region: Japanese
Taste: Rich, Sweet, Chocolatey, Moist