Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot water
- Powdered sugar for dusting
Special Equipment Needed:
- 9-inch square baking pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Whisk
- Rubber spatula
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C). Line a 9-inch square baking pan with parchment paper.
2. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate mixing bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined.
6. Stir in the hot water until the batter is smooth.
7. Pour the batter into the prepared baking pan and smooth out the top with a rubber spatula.
8. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
10. Dust the top of the cake with powdered sugar before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Total time: 45-50 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 9 servings
Nutritional information:
Calories per serving: 250
Total fat: 12g
Saturated fat: 7g
Cholesterol: 65mg
Sodium: 160mg
Total carbohydrates: 34g
Dietary fiber: 2g
Total sugars: 22g
Protein: 4g
Substitutions for ingredients:
- For a gluten-free version, substitute the all-purpose flour with gluten-free flour.
- For a dairy-free version, substitute the butter with dairy-free butter and the buttermilk with dairy-free milk.
Variations:
- Add 1/2 cup of chocolate chips to the batter for extra chocolate flavor.
- Top the cake with whipped cream or ice cream for a decadent dessert.
Tips and Tricks:
- Make sure to use hot water to help dissolve the cocoa powder and create a smooth batter.
- 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.
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 a preheated oven at 350°F (180°C) for 5-10 minutes.
Presentation Ideas:
Serve the cake on a cake stand or plate and dust the top with powdered sugar. You can also add fresh berries or chocolate shavings on top for an extra touch.
Garnishes:
Powdered sugar, fresh berries, chocolate shavings
Pairings:
Coffee, tea, milk
Suggested Side Dishes:
Fresh fruit, whipped cream, ice cream
Troubleshooting Advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too moist, try baking it for a few more minutes or reducing the amount of liquid in the batter.
Food Safety Advice:
Make sure to properly store the cake in an airtight container to prevent any contamination.
Food History:
Backstein-Schokoladenkuchen, or "brick chocolate cake," is a traditional German dessert that dates back to the 19th century. It is named for its dense, brick-like texture and rich chocolate flavor.
Flavor Profiles:
Rich, chocolatey, and slightly sweet
Serving Suggestions:
Serve the Backstein-Schokoladenkuchen as a dessert after a meal or as a sweet treat with coffee or tea.
Related Categories
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Region: German
Taste: Rich, Chocolatey, Moist, Sweet, Decadent