Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/2 cup dulce de leche
- 1/2 cup chopped walnuts
Special equipment needed:
- 2 8-inch round cake pans
- Parchment paper
- Electric mixer
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, until everything is well combined.
6. Fold in the dulce de leche and chopped walnuts.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
9. Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
10. Once the cakes are cool, place one cake layer on a serving plate and spread a layer of dulce de leche on top. Place the second cake layer on top and spread a layer of dulce de leche on top of that.
11. Garnish with chopped walnuts and serve.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 395
Fat: 20g
Carbohydrates: 51g
Protein: 6g
Sodium: 250mg
Sugar: 36g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or soy milk.
- Chopped walnuts can be substituted with pecans or hazelnuts.
Variations:
- To make a vanilla version of this cake, omit the cocoa powder and add an additional cup of flour.
- To make a gluten-free version of this cake, substitute the all-purpose flour with a gluten-free flour blend.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Don't overmix the batter once the flour is added, as this can result in a tough cake.
- To make the cake extra moist, brush each layer with a simple syrup before adding the dulce de leche.
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 a 350°F (175°C) oven for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with cocoa powder or powdered sugar.
- Top the cake with fresh berries or whipped cream.
Garnishes:
- Chopped walnuts
- Fresh berries
- Whipped cream
Pairings:
- Coffee
- Hot chocolate
- Red wine
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is dry, it may have been overbaked. Try reducing the baking time by a few minutes next time.
- If the cake is too dense, it may have been overmixed. Try mixing the batter less next time.
Food safety advice:
- Make sure to properly store the cake to prevent spoilage.
- Wash your hands and all equipment thoroughly before preparing the cake.
Food history:
Balcarce Chocolate Cake is a traditional Argentinean dessert named after the town of Balcarce, located in the Buenos Aires Province. The cake is typically made with dulce de leche, a caramel-like sauce made from sweetened condensed milk.
Flavor profiles:
- Rich
- Chocolatey
- Caramel-like
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: Argentine