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
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 1/2 cup semisweet chocolate chips
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, beat the egg yolks and sugar with an electric mixer until pale and thick. Add the oil, water, and vanilla extract and beat until well combined.
4. Gradually add the dry ingredients to the egg yolk mixture and mix until just combined.
5. In a separate bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form.
6. Gently fold the egg whites into the chocolate batter until no white streaks remain.
7. Pour the batter into the prepared pan and sprinkle the chocolate chips on top.
8. Bake for 35-40 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, then remove it from the pan and let it cool completely on a wire rack.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes one 9-inch cake, which serves 8-10 people.
Nutritional information:
Calories per serving: 240
Total fat: 12g
Saturated fat: 3g
Cholesterol: 70mg
Sodium: 200mg
Total carbohydrates: 30g
Dietary fiber: 2g
Sugars: 16g
Protein: 6g
Substitutions for ingredients:
- You can use Dutch-process cocoa powder instead of unsweetened cocoa powder for a richer flavor.
- Instead of semisweet chocolate chips, you can use chopped dark chocolate or milk chocolate.
Variations:
- Add 1/2 cup chopped nuts, such as walnuts or pecans, to the batter for extra crunch.
- Top the cake with whipped cream or chocolate ganache for a decadent finish.
Tips and tricks:
- Be sure to beat the egg whites until stiff peaks form for a light and fluffy cake.
- Use room temperature eggs for best results.
- To prevent the cake from sticking to the pan, line the bottom with parchment paper and grease the sides.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To serve the cake warm, microwave each slice for 10-15 seconds.
Presentation ideas:
- Dust the top of the cake with powdered sugar for a simple and elegant presentation.
- Top the cake with fresh berries or chocolate shavings for a pop of color.
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 sinks in the middle, it may be underbaked. Check the cake with a toothpick before removing it from the oven.
- If the cake is dry, it may have been overbaked. Check the cake a few minutes before the recommended baking time.
Food safety advice:
- Be sure to use pasteurized eggs to reduce the risk of foodborne illness.
- Store the cake in an airtight container to prevent contamination.
Food history:
The Joffre cake is a classic French dessert named after Joseph Joffre, a French general who served during World War I. The cake is known for its light and airy texture and rich chocolate flavor.
Flavor profiles:
- Rich
- Chocolatey
- Sweet
Serving suggestions:
Serve the cake as a dessert after a dinner party or special occasion.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Canadian