Desserts > Cake > Chocolate Cakes

Chocolate Cake with High-Fructose Corn Syrup Recipe

Ingredients with Measurements:
- 1 3/4 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
- 1/2 cup high-fructose corn syrup

Special Equipment Needed:
- 9-inch round cake pans (2)
- Mixing bowls
- Electric mixer
- Wire rack
- Measuring cups and spoons
- Rubber spatula
- Whisk

Step-by-Step Instructions:

1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.

2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk together until well combined.

3. In a separate mixing bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Beat with an electric mixer until well combined.

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. Stir in the high-fructose corn syrup until well combined.

7. Divide the batter evenly between the two prepared cake pans.

8. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

9. Remove the cakes from the oven and let them cool in the pans for 10 minutes.

10. Carefully remove the cakes from the pans and place them on a wire rack to cool completely.

Preparation time: 20 minutes
Cooking time: 30-35 minutes
Serving size:
12 servings

Nutritional information:
Calories per serving: 380
Total fat: 12g
Saturated fat: 2g
Cholesterol: 35mg
Sodium: 460mg
Total carbohydrates: 66g
Dietary fiber: 2g
Sugars: 49g
Protein: 5g

Substitutions for ingredients:
- High-fructose corn syrup can be substituted with corn syrup or honey.

- Add chocolate chips to the batter for extra chocolate flavor.
- Top the cake with whipped cream and fresh berries.
- Add a layer of chocolate ganache between the cake layers.

Tips and Tricks:
- Use room temperature ingredients for best results.
- Do not overmix the batter.
- Use a toothpick to check if the cake is done.

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 or until warm.

Presentation Ideas:
- Dust the cake with powdered sugar.
- Top the cake with chocolate shavings.
- Pipe whipped cream around the edges of the cake.

- Fresh berries
- Chocolate shavings
- Whipped cream

- Coffee
- Milk
- Hot chocolate

Suggested Side Dishes:
- Vanilla ice cream
- Fresh fruit salad
- Chocolate mousse

Troubleshooting Advice:
- If the cake is too dry, try adding more buttermilk to the batter.
- If the cake is too moist, reduce the amount of liquid in the batter.

Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Wash hands and surfaces thoroughly before and after handling food.

Food History:
- Chocolate cake has been enjoyed since the 18th century, with the first chocolate cake recipe appearing in a cookbook in 1765.

Flavor Profiles:
- Rich chocolate flavor with a hint of sweetness from the high-fructose corn syrup.

Serving Suggestions:
- Serve the cake as a dessert after a meal or as a sweet treat with coffee or tea.

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Taste: Rich, Sweet, Chocolatey, Fruity