Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1/2 cup raisins
Special equipment needed:
- Three 9-inch cake pans
- Electric mixer
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour three 9-inch cake pans and line the bottoms with parchment paper.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the egg yolks one at a time, beating well after each addition.
4. In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt.
5. Add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients.
6. Stir in the vanilla extract, chopped pecans, and raisins.
7. In a separate bowl, beat the egg whites until stiff peaks form.
8. Gently fold the egg whites into the cake batter.
9. Divide the batter evenly among the prepared cake pans.
10. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
11. Allow the cakes to cool in the pans for 10 minutes before removing them from the pans and transferring them to a wire rack to cool completely.
12. Once the cakes are cool, assemble the cake by spreading a layer of frosting between each layer of cake.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 460
Fat: 23g
Saturated Fat: 12g
Cholesterol: 115mg
Sodium: 290mg
Carbohydrates: 60g
Fiber: 2g
Sugar: 43g
Protein: 6g
Substitutions for ingredients:
- You can use chopped walnuts or almonds instead of pecans.
- You can use dried cranberries or cherries instead of raisins.
Variations:
- You can add a layer of chocolate ganache between the cake layers.
- You can top the cake with whipped cream and fresh berries.
Tips and tricks:
- Make sure to cream the butter and sugar until light and fluffy to ensure a tender cake.
- Be careful not to overmix the batter once the egg whites are added to avoid deflating them.
- You can make the cake layers in advance and freeze them until ready to assemble.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
You can warm individual slices of cake in the microwave for 10-15 seconds.
Presentation ideas:
- Dust the top of the cake with cocoa powder or powdered sugar.
- Pipe rosettes of frosting around the edge of the cake.
- Garnish the top of the cake with chocolate curls or chopped nuts.
Garnishes:
- Chocolate curls
- Chopped nuts
- Fresh berries
- Whipped cream
Pairings:
- Coffee
- Milk
- Red wine
Suggested side dishes:
- Fresh fruit salad
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too dense, try reducing the amount of flour by 1/4 cup.
Food safety advice:
- Make sure to wash your hands and all surfaces and utensils that come into contact with the cake batter to prevent the spread of bacteria.
- Store the cake in an airtight container to prevent contamination.
Food history:
The Lane Cake is a traditional Southern cake that was first created by Emma Rylander Lane in the late 1800s. The cake is typically made with layers of white cake filled with a mixture of raisins, pecans, and coconut, and frosted with a fluffy white frosting.
Flavor profiles:
This Chocolate Lane Cake is rich and chocolatey with a hint of nuttiness from the pecans and sweetness from the raisins.
Serving suggestions:
Serve the cake as a dessert after a Southern-style meal or as a special occasion cake for birthdays or holidays.
Related Categories
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Region: American
Taste: Rich, Moist, Sweet, Chocolatey, Decadent