Ingredients with Measurements:
- 1 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- ¾ cup buttermilk
- ¾ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups boiling water
Special equipment needed:
- 2 9-inch round cake pans
- Parchment paper
- Electric mixer
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes.
4. Stir in the boiling water until the batter is smooth. The batter will be thin.
5. Pour the batter evenly into the prepared pans.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Remove the cakes from the oven and let them cool in the pans for 10 minutes.
8. Remove the cakes from the pans and place them on a wire rack to cool completely.
9. Once the cakes are cool, place one cake layer on a serving plate.
10. Spread a layer of Angel Delight over the cake layer.
11. Place the second cake layer on top of the Angel Delight layer.
12. Spread another layer of Angel Delight over the top of the cake.
13. Chill the cake in the refrigerator for at least 1 hour before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 420
Fat: 20g
Saturated Fat: 3g
Cholesterol: 40mg
Sodium: 500mg
Carbohydrates: 60g
Fiber: 3g
Sugar: 40g
Protein: 5g
Substitutions for ingredients:
- If you don't have buttermilk, you can use ¾ cup of milk mixed with 1 tablespoon of lemon juice or white vinegar.
- You can use any type of vegetable oil or canola oil instead of vegetable oil.
Variations:
- You can add chocolate chips to the cake batter for an extra chocolatey flavor.
- You can use different flavors of Angel Delight, such as strawberry or vanilla.
Tips and tricks:
- Make sure to grease and line the cake pans with parchment paper to prevent the cake from sticking.
- Use room temperature eggs for best results.
- Let the cake cool completely before adding the Angel Delight to prevent it from melting.
Storage instructions:
- Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- You can serve the cake cold or at room temperature. If you prefer it warm, you can microwave a slice for 10-15 seconds.
Presentation ideas:
- Dust the top of the cake with cocoa powder or powdered sugar.
- Add fresh berries or whipped cream on top of the cake.
Garnishes:
- Fresh berries
- Whipped cream
- Chocolate shavings
Pairings:
- Coffee
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, you may have overbaked it. Try reducing the baking time by a few minutes next time.
- If the cake is too moist, you may have added too much boiling water to the batter. Make sure to measure the water carefully.
Food safety advice:
- Make sure to store the cake in the refrigerator to prevent bacteria growth.
Food history:
- Angel Delight is a popular British dessert that was first introduced in the 1960s.
Flavor profiles:
- Rich chocolate flavor with a creamy and light Angel Delight filling.
Serving suggestions:
- Serve the cake as a dessert after a meal or as a sweet treat for a special occasion.
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Region: British