Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup Bludwine
- 1 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
Special equipment needed:
- 2 9-inch round cake pans
- Electric mixer
- Mixing bowls
- Sifter
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another mixing bowl, whisk together the Bludwine, vegetable oil, eggs, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
5. Add the hot water and mix until the batter is smooth.
6. Divide the batter evenly between the two prepared cake pans.
7. Bake for 30-35 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
9. Once the cakes are cool, frost with your favorite frosting and serve.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
10-12 servings
Nutritional information:
Calories: 360
Fat: 17g
Saturated Fat: 2.5g
Cholesterol: 35mg
Sodium: 390mg
Carbohydrates: 53g
Fiber: 2g
Sugar: 36g
Protein: 4g
Substitutions for ingredients:
- Bludwine can be substituted with any red wine.
- Vegetable oil can be substituted with canola oil or melted butter.
Variations:
- Add 1 cup of chocolate chips to the batter for extra chocolate flavor.
- Use a different type of frosting, such as cream cheese frosting or chocolate ganache.
Tips and tricks:
- Sift the dry ingredients to ensure a smooth batter.
- Use room temperature eggs for best results.
- Don't overmix the batter, as this can result in a tough cake.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave a slice of cake for 10-15 seconds to warm it up.
Presentation ideas:
Dust the top of the cake with cocoa powder or powdered sugar for a simple presentation.
Garnishes:
Top the cake with fresh berries or chocolate shavings for a decorative touch.
Pairings:
Serve the cake with a glass of Bludwine or a cup of coffee.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding more Bludwine or hot water to the batter.
- If the cake is too moist, try reducing the amount of liquid in the batter.
Food safety advice:
- Make sure to properly store the cake to prevent spoilage.
- Use clean utensils and equipment when preparing the cake to prevent contamination.
Food history:
Chocolate cake has been a popular dessert for centuries, with variations of the recipe appearing in cookbooks as early as the 18th century.
Flavor profiles:
This cake has a rich chocolate flavor with a subtle hint of red wine.
Serving suggestions:
Serve the cake as a dessert for a dinner party or special occasion.
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Taste: Rich, Moist, Chocolatey, Sweet, Fruity