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 buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
Special Equipment Needed:
- 9-inch cake pans (2)
- Parchment paper
- Electric mixer
- Mixing bowls
- Wire rack
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Grease two 9-inch cake pans and line the bottoms with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate mixing bowl, beat together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Gradually add the hot water to the batter, mixing until smooth.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake 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.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Total time: 45-50 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 380
Fat: 14g
Saturated Fat: 2g
Cholesterol: 35mg
Sodium: 490mg
Carbohydrates: 62g
Fiber: 3g
Sugar: 43g
Protein: 5g
Substitutions for ingredients:
- Buttermilk: You can substitute with regular milk mixed with 1 tablespoon of vinegar or lemon juice.
- Vegetable oil: You can substitute with melted butter or coconut oil.
- Hot water: You can substitute with hot coffee for a richer flavor.
Variations:
- Add 1 cup of chocolate chips to the batter for extra chocolate flavor.
- Add 1 teaspoon of cinnamon to the batter for a Mexican chocolate twist.
- Top the cake with whipped cream and fresh berries for a lighter dessert option.
Tips and Tricks:
- Make sure to measure the ingredients accurately for the best results.
- Use room temperature ingredients for a smoother batter.
- Don't overmix the batter to avoid a tough cake.
- Use a toothpick to check if the cake is done. If it comes out clean, it's ready.
- Allow the cake to cool completely before frosting.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation Ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with chocolate ganache or frosting.
- Add fresh berries or fruit on top of the cake for a pop of color.
Garnishes:
- Fresh berries
- Chocolate shavings
- Whipped cream
Pairings:
- Coffee
- Milk
- Red wine
Suggested Side Dishes:
- Vanilla ice cream
- Fresh fruit salad
- Chocolate mousse
Troubleshooting Advice:
- If the cake is too dry, try adding more buttermilk or oil to the batter.
- If the cake is too moist, try reducing the amount of hot water in the recipe.
- If the cake is not rising properly, check the expiration date of the baking powder and baking soda.
Food Safety Advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Store the cake in an airtight container to prevent contamination.
- Check the expiration date of all ingredients before using them.
Food History:
Chocolate cake has been a popular dessert since the 18th century. The addition of buttermilk to the recipe adds a tangy flavor and moist texture to the cake.
Flavor Profiles:
Rich, chocolatey, tangy, and moist.
Serving Suggestions:
Serve the buttermilk chocolate cake as a dessert or a sweet treat with coffee or milk.
Related Categories
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Taste: Rich, Moist, Sweet, Chocolatey, Creamy