Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate mixing bowl, beat the butter with an electric mixer until creamy and smooth. Add the eggs one at a time, beating well after each addition.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until well combined. Stir in the vanilla extract.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Total time: 50-55 minutes
Temperature:
Preheat the oven to 350°F (175°C).
Serving size:
This recipe makes one 9-inch cake, which serves 8-10 people.
Nutritional information:
Calories per serving: 440
Total fat: 22g
Saturated fat: 13g
Cholesterol: 115mg
Sodium: 290mg
Total carbohydrates: 58g
Dietary fiber: 2g
Sugars: 40g
Protein: 6g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/4 teaspoon.
- You can use buttermilk instead of whole milk.
- You can use Dutch-processed cocoa powder instead of unsweetened cocoa powder.
Variations:
- Add 1 cup of chocolate chips to the batter for extra chocolate flavor.
- Add 1 teaspoon of instant coffee granules to the batter for a mocha flavor.
- Top the cake with chocolate ganache or whipped cream.
Tips and tricks:
- Make sure the butter is softened before beating it with the electric mixer.
- Use a spatula to scrape down the sides of the mixing bowl to ensure all ingredients are well combined.
- Let the cake cool completely before slicing it to prevent it from falling apart.
- Dust the cake with powdered sugar before serving for a decorative touch.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a preheated oven at 350°F (175°C) for 10-15 minutes.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with fresh berries or chocolate shavings.
- Serve the cake with a dollop of whipped cream or ice cream.
Garnishes:
- Fresh berries
- Chocolate shavings
- Powdered sugar
- Whipped cream
Pairings:
- Coffee
- Milk
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Whipped cream
Troubleshooting advice:
- If the cake is too dry, try reducing the baking time or adding more milk to the batter.
- If the cake is too moist, try increasing the baking time or reducing the amount of milk in the batter.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Store the cake in an airtight container to prevent contamination.
Food history:
Butter cake is a classic American dessert that dates back to the 19th century. It is a simple cake made with butter, sugar, flour, and eggs, and can be flavored with vanilla, chocolate, or other ingredients.
Flavor profiles:
This chocolate butter cake is rich, moist, and chocolatey, with a buttery flavor and a hint of vanilla.
Serving suggestions:
Serve this chocolate butter cake as a dessert or a sweet treat for any occasion.
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Taste: Rich, Creamy, Chocolatey, Sweet, Buttery