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 buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
- 1 cup caramel sauce
- 1/2 cup chopped pecans
Special equipment needed:
- Two 9-inch round cake pans
- Parchment paper
- Electric mixer
- Offset spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate mixing bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Slowly pour in the hot water, mixing until the batter is 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 removing them from the pans and placing them on a wire rack to cool completely.
9. Once the cakes are cool, use a serrated knife to level the tops of the cakes.
10. Place one cake layer on a serving plate and spread a layer of caramel sauce over the top. Sprinkle with chopped pecans.
11. Place the second cake layer on top and spread another layer of caramel sauce over the top. Sprinkle with more chopped pecans.
12. Use an offset spatula to spread the remaining caramel sauce over the sides of the cake, creating a "blackout" effect.
13. Serve and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 420
Fat: 17g
Saturated Fat: 3g
Cholesterol: 35mg
Sodium: 490mg
Carbohydrates: 65g
Fiber: 3g
Sugar: 46g
Protein: 5g
Substitutions for ingredients:
- Whole milk can be substituted for buttermilk.
- Canola oil can be substituted for vegetable oil.
- Chopped walnuts can be substituted for chopped pecans.
Variations:
- Add a layer of whipped cream between the cake layers for a lighter version.
- Use a different type of nut, such as almonds or hazelnuts, instead of pecans.
- Add a pinch of cinnamon to the dry ingredients for a spiced version.
Tips and tricks:
- Make sure to level the cake layers before assembling to create a stable base for the cake.
- Use a piping bag to create a decorative design with the caramel sauce on top of the cake.
- Serve the cake with a scoop of vanilla ice cream for an extra indulgent dessert.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave individual slices for 10-15 seconds to warm them up before serving.
Presentation ideas:
Decorate the top of the cake with additional chopped pecans or a drizzle of melted chocolate.
Garnishes:
Chopped pecans or a drizzle of caramel sauce.
Pairings:
Serve with a glass of cold milk or a cup of coffee.
Suggested side dishes:
Fresh fruit salad or a scoop of vanilla ice cream.
Troubleshooting advice:
If the cake layers are sticking to the pans, run a knife around the edges to loosen them before removing them from the pans.
Food safety advice:
Make sure to use fresh ingredients and wash your hands before handling food.
Food history:
The origin of the "blackout cake" is unclear, but it is believed to have originated in the United States in the early 20th century.
Flavor profiles:
Rich, chocolatey, and sweet with a hint of caramel and nuttiness.
Serving suggestions:
Serve the cake as a dessert after a dinner party or as a special treat for a birthday or holiday celebration.
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