Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup hot water
- 1/2 cup sliced almonds
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until well combined.
4. Gradually pour in the hot water while beating the mixture on low speed. Beat until the batter is smooth and well combined.
5. Pour the batter into the prepared cake pan and sprinkle the sliced almonds on top.
6. Bake the cake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Remove the cake from the oven and let it cool in the pan for 10 minutes.
8. Carefully remove the cake from the pan and transfer it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 280
Total fat: 14g
Saturated fat: 2g
Cholesterol: 35mg
Sodium: 210mg
Total carbohydrates: 36g
Dietary fiber: 2g
Total sugars: 24g
Protein: 4g
Substitutions for ingredients:
- You can use almond flour instead of all-purpose flour for a gluten-free version of this cake.
- You can use coconut oil instead of vegetable oil for a healthier option.
- You can use almond extract instead of vanilla extract for a stronger almond flavor.
Variations:
- You can add chocolate chips to the batter for a more chocolatey cake.
- You can add a layer of raspberry jam between the cake layers for a fruity twist.
- You can sprinkle powdered sugar on top of the cake instead of sliced almonds.
Tips and tricks:
- Make sure to grease the cake pan well to prevent the cake from sticking.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before slicing it to prevent it from falling apart.
- You can toast the sliced almonds before adding them to the cake for a nuttier flavor.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
You can microwave a slice of cake for 10-15 seconds to warm it up.
Presentation ideas:
Serve the cake on a cake stand and dust it with powdered sugar. You can also decorate it with fresh berries or whipped cream.
Garnishes:
Sliced almonds, powdered sugar, fresh berries, whipped cream
Pairings:
Coffee, tea, milk
Suggested side dishes:
Fresh fruit salad, vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding more hot water to the batter.
- If the cake is too moist, try reducing the amount of hot water in the batter.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Use fresh ingredients and check the expiration dates before using them.
- Store the cake in an airtight container to prevent contamination.
Food history:
The Amandine Chocolate Cake is a classic French dessert that combines the rich flavor of chocolate with the nutty taste of almonds. It is often served during special occasions such as birthdays and weddings.
Flavor profiles:
Rich, chocolatey, nutty
Serving suggestions:
Serve the Amandine Chocolate Cake as a dessert after a meal or as a sweet treat with coffee or tea.
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