Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup chocolate chips
- 1/2 cup chopped walnuts
- 1/4 cup apricot jam
- 1/4 cup chocolate ganache
Special equipment needed:
- 2 9-inch round cake pans
- Parchment paper
- Electric mixer
- Offset spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and line the bottom of two 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Beat in the vanilla extract.
6. Gradually add the flour mixture to the butter mixture, alternating with the milk, and beat until just combined.
7. Fold in the chocolate chips and chopped walnuts.
8. Divide the batter evenly between the prepared pans and smooth the tops with an offset spatula.
9. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
10. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
11. Once the cakes are cooled, spread the apricot jam on top of one cake.
12. Place the other cake on top of the jam-covered cake to create a sandwich.
13. Spread the chocolate ganache on top of the cake, using an offset spatula to create a smooth surface.
14. Decorate the cake with additional chocolate chips and chopped walnuts, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
5. Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 480
Fat: 26g
Saturated Fat: 14g
Cholesterol: 115mg
Sodium: 200mg
Carbohydrates: 58g
Fiber: 2g
Sugar: 40g
Protein: 6g
Substitutions for ingredients:
- You can use semisweet or dark chocolate chips instead of milk chocolate chips.
- Pecans or almonds can be used instead of walnuts.
- Raspberry or strawberry jam can be used instead of apricot jam.
Variations:
- You can add a layer of whipped cream or buttercream frosting between the two cake layers.
- You can add a layer of sliced bananas or strawberries on top of the jam layer.
- You can use a different type of cake, such as vanilla or chocolate, instead of the butter cake.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar to ensure a smooth batter.
- Do not overmix the batter once the flour is added to avoid a tough cake.
- Use an offset spatula to spread the jam and ganache evenly on the cake.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
The cake can be reheated in the microwave for 10-15 seconds per slice.
Presentation ideas:
Serve the cake on a cake stand or platter and garnish with fresh berries or chocolate shavings.
Garnishes:
Fresh berries, chocolate shavings, whipped cream, or chopped nuts.
Pairings:
Coffee, tea, or milk.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is too dry, it may have been overbaked. Reduce the baking time next time.
- If the cake is too dense, it may have been overmixed. Mix the batter until just combined next time.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and equipment before preparing the cake.
Food history:
Frankfurter Kranz is a traditional German cake that originated in Frankfurt. It is a butter cake filled with buttercream and topped with caramelized nuts.
Flavor profiles:
The Chocolate Chip Frankfurter Kranz Cake is sweet and nutty with a hint of apricot and chocolate.
Serving suggestions:
Serve the cake as a dessert or for a special occasion.
Related Categories
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Region: German
Taste: Sweet, Rich, Chocolatey, Moist