Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cocoa powder
- 1 cup butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
- 1/2 cup chopped walnuts
Special Equipment Needed:
- 9-inch round cake pan
- Hand mixer
- Large bowl
- Medium bowl
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
3. In a medium bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the sour cream and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Fold in the chocolate chips and walnuts.
7. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 535 kcal
Fat: 28 g
Carbohydrates: 63 g
Protein: 8 g
Substitutions for Ingredients
- All-purpose flour can be substituted with almond flour or gluten-free flour.
- Butter can be substituted with coconut oil or vegan butter.
- Granulated sugar can be substituted with coconut sugar or maple syrup.
- Sour cream can be substituted with Greek yogurt or coconut yogurt.
Variations:
- Add 1/2 cup of chopped nuts or dried fruit for added texture and flavor.
- Substitute the semi-sweet chocolate chips for white chocolate chips or dark chocolate chips.
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 does not stick.
- Let the cake cool completely before serving.
Storage Instructions:
The cake can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The cake can be reheated in the microwave for 30 seconds or in the oven at 350°F for 5 minutes.
Presentation Ideas:
- Decorate the cake with melted chocolate and chopped nuts.
- Serve with a scoop of ice cream or whipped cream.
Garnishes:
- Chocolate shavings
- Chopped nuts
- Sprinkles
Pairings:
- Coffee
- Ice cream
- Whipped cream
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- Make sure all of the ingredients are at room temperature before beginning.
- Grease and flour the cake pan to ensure the cake does not stick.
- Let the cake cool completely before serving.
Food Safety Advice:
- Store the cake in an airtight container at room temperature.
- Refrigerate any leftovers and consume within 3 days.
Food History:
Chocolate cake has been around since the 19th century, and it has been a popular dessert ever since. The chocolate caterpillar cake is a modern twist on the classic chocolate cake, with the addition of semi-sweet chocolate chips and chopped walnuts.
Flavor Profiles:
This cake has a rich chocolate flavor, with hints of sweetness from the semi-sweet chocolate chips and crunch from the chopped walnuts.
Serving Suggestions:
This cake is best served with a scoop of ice cream or whipped cream.
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