Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup cocoa powder
- 1 cup butter, softened
- 2 cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Mixing bowl
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk. Fold in the chocolate chips and walnuts.
4. Pour the batter into the prepared pan.
5. Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350 degrees F (175 degrees C)
Serving Size: 9-inch round cake
Nutritional Information:
Calories: 527
Fat: 27.3 g
Carbohydrates: 64.3 g
Protein: 7.8 g
Substitutions for Ingredients
- For the all-purpose flour, you can substitute whole wheat flour or gluten-free flour.
- For the butter, you can use vegan butter or coconut oil.
- For the white sugar, you can use coconut sugar or brown sugar.
- For the eggs, you can use flax eggs or applesauce.
- For the buttermilk, you can use almond milk or coconut milk.
Variations:
- You can add other ingredients such as dried fruit, nuts, or seeds to the batter.
- You can also add different types of chocolate chips such as dark chocolate, white chocolate, or peanut butter chips.
- You can also top the cake with a chocolate ganache or frosting.
Tips and Tricks:
- Make sure to sift the dry ingredients together to ensure that the cake is light and fluffy.
- Make sure to cream the butter and sugar together until light and fluffy.
- Make sure to fold in the chocolate chips and walnuts gently so that they don’t sink to the bottom of the cake.
Storage Instructions:
The cake can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The cake can be reheated in the oven at 350 degrees F (175 degrees C) for 5-10 minutes.
Presentation Ideas:
The cake can be served as is or topped with a chocolate ganache or frosting. It can also be served with fresh fruit, ice cream, or whipped cream.
Garnishes:
The cake can be garnished with fresh fruit, chocolate shavings, chopped nuts, or a dusting of powdered sugar.
Pairings:
The cake pairs well with coffee, tea, or a glass of milk.
Suggested Side Dishes:
The cake can be served with a side of ice cream, fresh fruit, or whipped cream.
Troubleshooting Advice:
- Make sure to sift the dry ingredients together to ensure that the cake is light and fluffy.
- Make sure to cream the butter and sugar together until light and fluffy.
- Make sure to fold in the chocolate chips and walnuts gently so that they don’t sink to the bottom of the cake.
Food Safety Advice:
- Make sure to wash your hands before and after handling the ingredients.
- Make sure to use clean utensils and bowls when preparing the cake.
- Make sure to store the cake in an airtight container at room temperature.
Food History:
The origin of the Chocolate Fudge Hevva Cake is unknown, but it is believed to have originated in the United States.
Flavor Profiles:
The cake has a rich chocolate flavor with a hint of sweetness from the sugar and a nutty flavor from the walnuts.
Serving Suggestions:
The cake can be served as is or topped with a chocolate ganache or frosting. It can also be served with fresh fruit, ice cream, or whipped cream.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A