Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 tablespoons vegetable oil
- 2 cups semi-sweet chocolate chips
- 1/2 cup chopped walnuts
- 1/2 cup caramel sauce
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Spatula
- Measuring cups and spoons
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Add the flour mixture in three parts, alternating with the buttermilk and oil.
7. Fold in the chocolate chips and walnuts.
8. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
10. Drizzle the caramel sauce over the top of the cake.
Time:
Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 590
Fat: 30g
Carbohydrates: 75g
Protein: 8g
Substitutions for Ingredients
- All-purpose flour can be substituted with almond flour or gluten-free flour.
- Unsalted butter can be substituted with coconut oil or vegan butter.
- Granulated sugar can be substituted with coconut sugar or maple syrup.
- Buttermilk can be substituted with almond milk or oat milk.
- Vegetable oil can be substituted with olive oil or avocado oil.
- Semi-sweet chocolate chips can be substituted with dark chocolate chips or white chocolate chips.
- Walnuts can be substituted with pecans or almonds.
Variations:
- Add 1/2 cup of dried cranberries or raisins for a fruity twist.
- Add 1/2 cup of shredded coconut for a tropical flavor.
- Add 1 teaspoon of ground cinnamon for a spicy kick.
Tips and Tricks:
- Make sure all of the ingredients are at room temperature before beginning.
- Grease and flour the cake pan to ensure the cake comes out easily.
- Let the cake cool completely before drizzling with the caramel sauce.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 10 minutes or in the microwave for 30 seconds.
Presentation Ideas:
- Decorate the cake with fresh fruit and edible flowers.
- Sprinkle the top with chopped nuts or chocolate chips.
- Drizzle the cake with melted chocolate or caramel sauce.
Garnishes:
- Chopped nuts
- Chocolate chips
- Sprinkles
- Coconut flakes
- Edible flowers
Pairings:
- Vanilla ice cream
- Whipped cream
- Fresh fruit
- Hot fudge sauce
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
- Mashed potatoes
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of buttermilk to the batter.
- If the cake is too wet, add a few tablespoons of flour to the batter.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Store the cake in an airtight container at room temperature.
- Discard any leftovers after 5 days.
Food History:
Caterpillar cakes have been around since the 1950s and are a popular dessert in many countries. They are usually made with chocolate cake and topped with a caramel drizzle.
Flavor Profiles:
This cake has a rich, chocolatey flavor with a hint of sweetness from the caramel drizzle.
Serving Suggestions:
Serve the cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.
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Taste: Sweet, Creamy, Caramelized, Nutty