Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot water
- 1/2 cup chopped hazelnuts
- 1/2 cup chopped dark chocolate
Special Equipment Needed:
- 9-inch cake pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Whisk
- Rubber spatula
- Cooling rack
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch cake pan and line the bottom with parchment paper.
2. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In another mixing bowl, beat together the sugar, oil, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until well combined.
5. Stir in the hot water until the batter is smooth.
6. Fold in the chopped hazelnuts and dark chocolate.
7. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
9. Once the cake is cool, dust it with powdered sugar and serve.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 345
Fat: 19g
Saturated Fat: 4g
Cholesterol: 47mg
Sodium: 238mg
Carbohydrates: 42g
Fiber: 3g
Sugar: 26g
Protein: 5g
Substitutions for ingredients:
- Instead of hazelnuts, you can use almonds or walnuts.
- Instead of dark chocolate, you can use milk chocolate or semisweet chocolate.
Variations:
- Add a layer of Nutella or chocolate ganache between the cake layers.
- Top the cake with whipped cream and fresh berries.
- Make cupcakes instead of a cake.
Tips and Tricks:
- Make sure to measure the ingredients accurately for the best results.
- Use room temperature eggs for easier mixing.
- Don't overmix the batter to avoid a tough cake.
- Let the cake cool completely before dusting with powdered sugar.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
Serve the cake on a cake stand and dust it with powdered sugar. You can also decorate it with chopped hazelnuts or chocolate shavings.
Garnishes:
Chopped hazelnuts, chocolate shavings, whipped cream, fresh berries.
Pairings:
Coffee, tea, or a glass of milk.
Suggested Side Dishes:
Fresh fruit salad or a scoop of vanilla ice cream.
Troubleshooting Advice:
- If the cake is too dry, try adding more buttermilk or reducing the baking time.
- If the cake is too moist, try reducing the amount of hot water or increasing the baking time.
Food Safety Advice:
Make sure to wash your hands and all the utensils before starting to prepare the cake. Store the cake in an airtight container to prevent contamination.
Food History:
Bacio Cake is a traditional Italian dessert that originated in the Piedmont region. Bacio means "kiss" in Italian, and the cake is named after the famous chocolate candy made by Perugina, which contains a hazelnut filling.
Flavor Profiles:
Rich chocolate flavor with a nutty crunch from the hazelnuts.
Serving Suggestions:
Serve the cake as a dessert after a meal or as a sweet treat with coffee or tea.
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Region: Italian