Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup buttermilk
- 1 cup semisweet chocolate chips
Special Equipment Needed:
- Electric mixer
- 2 (8-inch) round cake pans
- Parchment paper
- Wire cooling rack
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease and line the cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Add the dry ingredients in three additions, alternating with the buttermilk and mixing until just combined.
7. Fold in the chocolate chips.
8. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes before turning out onto a wire cooling rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8
Nutritional Information (per serving):
Calories: 350
Fat: 17g
Carbohydrates: 44g
Protein: 4g
Substitutions for Ingredients
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe by half.
- Buttermilk can be substituted with regular milk or almond milk.
- Semisweet chocolate chips can be substituted with dark or milk chocolate chips.
Variations:
- Add 1/2 cup of chopped nuts to the batter for a crunchy texture.
- Substitute the chocolate chips with dried fruit or shredded coconut.
- Add 1 teaspoon of ground cinnamon or nutmeg for a spiced flavor.
Tips and Tricks:
- Make sure the butter is at room temperature before creaming it with the sugar.
- Use a light hand when mixing the batter. Overmixing can result in a tough cake.
- Let the cakes cool completely before serving.
Storage Instructions:
The cakes can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The cakes can be reheated in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Serve the cakes with a dollop of whipped cream and a sprinkle of chocolate chips.
- Dust the cakes with powdered sugar for a decorative touch.
Garnishes:
- Whipped cream
- Chocolate chips
- Powdered sugar
Pairings:
- Vanilla ice cream
- Fresh fruit
- Hot fudge sauce
Suggested Side Dishes:
- Fresh fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cakes are overbaked, they will be dry. Make sure to check the cakes with a toothpick after 25 minutes of baking.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Store the cakes in an airtight container to prevent them from spoiling.
Food History:
Petit gâteau is a French dessert that is traditionally made with a light sponge cake and served with a dusting of powdered sugar.
Flavor Profiles:
This petit gâteau has a rich, buttery flavor with hints of vanilla and chocolate.
Serving Suggestions:
- Serve the petit gâteau with a scoop of ice cream or a dollop of whipped cream.
- Drizzle the cakes with a warm chocolate or caramel sauce.
Related Categories
Cooking Method: N/A
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Region: French
Taste: Rich, Sweet, Chocolatey, Moist, Delicious