Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1/2 cup chopped pecans
- 1/2 cup semisweet chocolate chips
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Grease and flour a 9-inch springform pan.
3. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
4. Add the vegetable oil, buttermilk, eggs, and vanilla extract to the dry ingredients and mix with an electric mixer on medium speed until well combined.
5. Reduce the mixer speed to low and slowly pour in the boiling water. Mix until the batter is smooth.
6. Fold in the chopped pecans and chocolate chips with a rubber spatula.
7. Pour the batter into the prepared pan and bake for 45-50 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 removing it from the pan and transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes one 9-inch cake, which serves 8-10 people.
Nutritional information:
Calories per serving: 465
Fat: 26g
Saturated Fat: 4g
Cholesterol: 38mg
Sodium: 485mg
Carbohydrates: 57g
Fiber: 3g
Sugar: 40g
Protein: 5g
Substitutions for ingredients:
- Instead of buttermilk, you can use regular milk or a non-dairy milk alternative like almond milk or soy milk.
- Instead of vegetable oil, you can use canola oil or melted coconut oil.
- Instead of pecans, you can use walnuts or hazelnuts.
- Instead of semisweet chocolate chips, you can use dark chocolate chips or milk chocolate chips.
Variations:
- Add 1/2 teaspoon of cinnamon to the dry ingredients for a spicy twist.
- Add 1/2 cup of shredded coconut to the batter for a tropical flavor.
- Replace the chopped pecans with chopped almonds for a different nutty flavor.
Tips and tricks:
- Make sure to grease and flour the springform pan well to prevent the cake from sticking.
- Use room temperature eggs for best results.
- Don't overmix the batter once you add the boiling water, as this can make the cake tough.
- 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.
Reheating instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Drizzle melted chocolate over the top of the cake for a decadent touch.
- Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
- Chopped pecans or other nuts
- Fresh berries
- Chocolate shavings
Pairings:
- Coffee
- Milk
- Red wine
Suggested side dishes:
- Fresh fruit salad
- Green salad
- Roasted vegetables
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 reducing the amount of buttermilk or boiling water in the recipe.
- If the cake is sticking to the pan, try greasing and flouring the pan more thoroughly.
Food safety advice:
- Make sure to wash your hands and all utensils and surfaces before preparing the cake.
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Store the cake in an airtight container to prevent contamination.
Food history:
The origins of the bear claw chocolate cake are unclear, but it is believed to have originated in the United States in the early 20th century.
Flavor profiles:
The bear claw chocolate cake is rich and chocolatey, with a nutty crunch from the pecans and a hint of sweetness from the chocolate chips.
Serving suggestions:
Serve the bear claw chocolate cake as a dessert after a hearty meal or as a special treat for a celebration.
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