Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup chocolate jam
- 1 tsp vanilla extract
For the Peanut Butter Frosting:
- 1/2 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 1/4 cup milk
- 1 tsp vanilla extract
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour a 9-inch round 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 together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, and mix until just combined.
6. Stir in the chocolate jam and vanilla extract.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the Peanut Butter Frosting:
1. In a large bowl, beat the butter and peanut butter together with an electric mixer until creamy.
2. Gradually add the powdered sugar, milk, and vanilla extract, and beat until smooth and fluffy.
3. Spread the frosting over the cooled cake and serve.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
5. Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 540
Fat: 28g
Saturated Fat: 14g
Cholesterol: 92mg
Sodium: 365mg
Carbohydrates: 68g
Fiber: 3g
Sugar: 51g
Protein: 8g
Substitutions for ingredients:
- Chocolate jam can be substituted with any other fruit jam or preserves.
- Buttermilk can be substituted with regular milk mixed with 1 tablespoon of vinegar or lemon juice.
- Creamy peanut butter can be substituted with crunchy peanut butter or any other nut butter.
Variations:
- Add chopped peanuts or chocolate chips to the cake batter for extra texture.
- Use a different frosting, such as cream cheese frosting or chocolate ganache, instead of peanut butter frosting.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar to ensure a smooth and fluffy cake batter.
- Use a serrated knife to level the top of the cake before frosting it.
- Chill the cake in the refrigerator for 30 minutes before serving to make it easier to slice.
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 to warm it up before serving.
Presentation ideas:
Dust the top of the cake with cocoa powder or sprinkle chopped peanuts on top for a decorative touch.
Garnishes:
Fresh berries or whipped cream can be used as a garnish for the cake.
Pairings:
This cake pairs well with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the frosting is too thick, add more milk one tablespoon at a time until desired consistency is reached.
Food safety advice:
Make sure to wash your hands and all cooking utensils before preparing the cake to prevent contamination.
Food history:
Chocolate cake has been a popular dessert since the 18th century, and peanut butter frosting was first introduced in the early 1900s.
Flavor profiles:
This cake has a rich chocolate flavor with a sweet and creamy peanut butter frosting.
Serving suggestions:
Serve the cake as a dessert for a dinner party or as a special treat for a birthday or holiday celebration.
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Taste: Rich, Sweet, Chocolatey, Nutty, Creamy