Ingredients with Measurements:
- 2 cups grated cassava
- 1 cup coconut milk
- 1 cup sugar
- 3 eggs
- 1/2 cup melted butter
- 1/2 cup chocolate chips
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking powder
Special equipment needed:
- 9-inch square baking pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch square baking pan and set aside.
2. In a mixing bowl, combine grated cassava, coconut milk, sugar, eggs, melted butter, vanilla extract, salt, and baking powder. Mix well until all ingredients are well combined.
3. Fold in the chocolate chips into the mixture.
4. Pour the mixture into the prepared baking pan.
5. Bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean.
6. Remove from the oven and let it cool for 10-15 minutes before slicing.
7. Serve and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 45-50 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- This recipe serves 8-10 people.
Nutritional information:
- Calories: 320
- Total fat: 16g
- Saturated fat: 10g
- Cholesterol: 85mg
- Sodium: 290mg
- Total carbohydrates: 42g
- Dietary fiber: 1g
- Sugars: 28g
- Protein: 4g
Substitutions for ingredients:
- You can use brown sugar instead of white sugar.
- You can use chocolate chunks instead of chocolate chips.
- You can use margarine instead of butter.
Variations:
- You can add shredded coconut to the mixture for a more tropical flavor.
- You can add chopped nuts such as walnuts or pecans for added texture.
Tips and tricks:
- Make sure to properly drain the grated cassava to avoid a soggy cake.
- You can use a food processor to grate the cassava for a finer texture.
- You can also use frozen grated cassava if fresh cassava is not available.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat, place the cake in a microwave-safe dish and microwave for 10-15 seconds.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with whipped cream or ice cream.
- Serve the cake with a drizzle of chocolate sauce.
Garnishes:
- Fresh berries such as strawberries or raspberries.
- Mint leaves.
Pairings:
- Coffee or tea.
Suggested side dishes:
- Fresh fruit salad.
- Vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding more coconut milk to the mixture.
- If the cake is too wet, try draining the grated cassava more thoroughly.
Food safety advice:
- Make sure to properly wash your hands and all utensils before handling food.
- Make sure the cake is fully cooked before serving.
Food history:
- Cassava cake is a popular dessert in many countries, including the Philippines, Indonesia, and Thailand.
Flavor profiles:
- Sweet, nutty, and chocolatey.
Serving suggestions:
- Serve the cake warm or at room temperature.
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