Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup semisweet chocolate chips
Special equipment needed:
- 2 (9-inch) round cake pans
- Parchment paper
- Electric mixer
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together butter and sugar until light and fluffy, about 2-3 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
4. Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
5. Fold in the chocolate chips.
6. Divide the batter evenly between the prepared pans.
7. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
9. Once the cakes have cooled, place one cake layer on a serving plate. Spread a layer of frosting over the top of the cake. Place the second cake layer on top of the frosting. Repeat until all the cake layers have been used.
10. Frost the top and sides of the cake with the remaining frosting.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 400
Fat: 20g
Saturated Fat: 12g
Cholesterol: 75mg
Sodium: 250mg
Carbohydrates: 52g
Fiber: 2g
Sugar: 36g
Protein: 5g
Substitutions for ingredients:
- Whole milk can be substituted for the milk.
- Dark chocolate chips can be substituted for the semisweet chocolate chips.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the batter.
- Use white chocolate chips or butterscotch chips instead of chocolate chips.
- Add a layer of sliced bananas or strawberries between the cake layers.
Tips and tricks:
- Make sure the butter is at room temperature before creaming it with the sugar.
- Do not overmix the batter, as this can result in a tough cake.
- To prevent the cake from sticking to the pans, grease and line them with parchment paper.
- Allow the cakes to cool completely before frosting them.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- The cake can also be stored in the refrigerator for up to 1 week.
Reheating instructions:
- To reheat the cake, place it in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar.
- Top the cake with fresh berries or whipped cream.
- Drizzle melted chocolate over the top of the cake.
Garnishes:
- Fresh berries
- Whipped cream
- Chocolate shavings
Pairings:
- Coffee
- Milk
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is 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.
- If the cake is sticking to the pans, make sure to grease and line them with parchment paper.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Store the cake in an airtight container to prevent contamination.
Food history:
- The stack cake is a traditional Appalachian dessert that dates back to the 1800s. It was originally made by stacking layers of thin, unleavened cakes with apple butter or jam in between.
Flavor profiles:
- Sweet
- Chocolatey
- Rich
Serving suggestions:
- Serve the cake as a dessert after a meal.
- Enjoy a slice with a cup of coffee or tea.
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Taste: Sweet, Rich, Chocolatey, Moist, Nutty