Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup semisweet chocolate chips
- 1/2 cup caramel sauce
- 1/2 cup sweetened condensed milk
Special Equipment Needed:
- 9-inch round cake pan
- Whisk
- Mixing bowl
- Electric mixer
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch round cake pan with butter or cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
4. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, until all ingredients are combined. Stir in the chocolate chips.
5. Pour the batter into the prepared cake pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Meanwhile, in a small saucepan, heat the caramel sauce and condensed milk over medium heat until the mixture is smooth.
7. When the cake is done baking, remove from the oven and let cool for 10 minutes. Pour the caramel mixture over the cake and let cool completely before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 400
Fat: 16g
Carbohydrates: 56g
Protein: 6g
Substitutions for Ingredients
- All-purpose flour can be substituted for whole wheat flour.
- Butter can be substituted for coconut oil.
- Granulated sugar can be substituted for brown sugar.
- Buttermilk can be substituted for almond milk.
- Semisweet chocolate chips can be substituted for dark chocolate chips.
Variations:
- For a different flavor, try adding 1/2 teaspoon of cinnamon or nutmeg to the batter.
- For a different topping, try using a layer of whipped cream or a layer of ganache.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Let the cake cool completely before pouring the caramel mixture over it.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the cake in the microwave for 30-60 seconds.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream or a drizzle of chocolate sauce.
- Sprinkle the top of the cake with chopped nuts or shredded coconut.
Garnishes:
- Whipped cream
- Chocolate sauce
- Chopped nuts
- Shredded coconut
Pairings:
- Ice cream
- Fresh fruit
- Hot fudge
Suggested Side Dishes:
- Fresh fruit salad
- Vanilla ice cream
- Hot fudge sundae
Troubleshooting Advice:
- If the cake is too dry, try adding a few tablespoons of buttermilk to the batter.
- If the cake is too wet, try adding a few tablespoons of flour to the batter.
Food Safety Advice:
- Always store the cake in an airtight container in the refrigerator.
- Do not leave the cake out at room temperature for more than 2 hours.
Food History:
Flan is a type of custard that originated in Spain and has been popular in Latin American countries for centuries. Chocolate chip flan cake is a modern twist on the traditional flan, combining the classic custard flavor with the sweetness of chocolate chips.
Flavor Profiles:
This cake has a sweet and creamy flavor, with notes of caramel and chocolate.
Serving Suggestions:
- Serve the cake with a scoop of ice cream or a dollop of whipped cream.
- Drizzle the top of the cake with chocolate sauce or caramel sauce.
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