Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 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 buttermilk
- 1/2 cup hot water
- 1/2 cup semisweet chocolate chips
Special equipment needed:
- 9-inch heart-shaped cake pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour the heart-shaped cake pan.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Beat in the eggs, one at a time, then stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, until well combined.
6. Stir in the hot water until the batter is smooth.
7. Fold in the chocolate chips.
8. Pour the batter into the prepared cake pan.
9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
10. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 16g
Saturated Fat: 10g
Cholesterol: 75mg
Sodium: 260mg
Carbohydrates: 42g
Fiber: 3g
Sugar: 28g
Protein: 5g
Substitutions for ingredients:
- You can use Dutch-processed cocoa powder instead of unsweetened cocoa powder.
- You can use regular milk instead of buttermilk.
- You can use dark chocolate chips instead of semisweet chocolate chips.
Variations:
- You can add chopped nuts or dried fruit to the batter.
- You can make a chocolate ganache to pour over the cake.
- You can dust the cake with powdered sugar or cocoa powder.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Don't overmix the batter or the cake will be tough.
- Use a toothpick to check if the cake is done.
- Let the cake cool completely before frosting or decorating.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave a slice of cake for 10-15 seconds or until warm.
Presentation ideas:
- Dust the cake with powdered sugar or cocoa powder.
- Pipe whipped cream or frosting around the edges of the cake.
- Top the cake with fresh berries or chocolate shavings.
Garnishes:
- Fresh berries
- Chocolate shavings
- Whipped cream
Pairings:
- Coffee
- Milk
- Red wine
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is dry, you may have overbaked it. Try reducing the baking time next time.
- If the cake is too dense, you may have overmixed the batter. Mix the batter just until combined next time.
Food safety advice:
- Make sure to wash your hands and all utensils before starting.
- Use pasteurized eggs to reduce the risk of salmonella.
Food history:
The chocolate cake was first introduced in the 18th century. It became popular in the 19th century when cocoa powder was invented.
Flavor profiles:
Rich, chocolatey, and slightly sweet.
Serving suggestions:
Serve the cake as a dessert or for a special occasion.
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