Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 recipe of chocolate frosting
Special equipment needed:
- Two 9-inch round cake pans
- Parchment paper
- Electric mixer
- Wire rack
- Cake leveler or serrated knife
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed with an electric mixer until well combined.
4. Reduce the mixer speed to low and carefully pour in the boiling water. Mix until just combined.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
8. Once the cakes are completely cool, use a cake leveler or serrated knife to level off the tops of the cakes.
9. Place one cake layer on a cake plate or serving platter. Spread a layer of chocolate frosting over the top of the cake.
10. Place the second cake layer on top of the frosting. Spread a layer of frosting over the top and sides of the cake, using an offset spatula to smooth the frosting.
11. Decorate the cake with additional frosting, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 1 hour 30 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 450
Fat: 20g
Saturated Fat: 6g
Cholesterol: 45mg
Sodium: 480mg
Carbohydrates: 68g
Fiber: 3g
Sugar: 49g
Protein: 5g
Substitutions for ingredients:
- You can use regular milk instead of buttermilk. Simply add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes before using.
- You can use melted butter instead of vegetable oil.
- You can use hot coffee instead of boiling water for a richer flavor.
Variations:
- Add 1 cup of chocolate chips to the batter for extra chocolate flavor.
- Add 1 teaspoon of cinnamon to the dry ingredients for a Mexican chocolate twist.
- Add 1 tablespoon of instant espresso powder to the boiling water for a mocha flavor.
Tips and tricks:
- Make sure all of your ingredients are at room temperature before starting.
- Use a cake leveler or serrated knife to level off the tops of the cakes for a more even surface.
- Chill the cake in the refrigerator for 30 minutes before frosting to make it easier to work with.
- Use an offset spatula to smooth the frosting for a professional look.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave individual slices for 10-15 seconds to warm them up.
Presentation ideas:
- Dust the top of the cake with cocoa powder or powdered sugar.
- Top the cake with fresh berries or chocolate shavings.
- Pipe additional frosting around the edges of the cake for a decorative touch.
Garnishes:
- Fresh berries
- Chocolate shavings
- Whipped cream
- Chopped nuts
Pairings:
- Coffee
- Milk
- Red wine
Suggested side dishes:
- Vanilla ice cream
- Fresh fruit salad
- Whipped cream
Troubleshooting advice:
- If the cake is too dry, try adding an extra ¼ cup of buttermilk to the batter.
- If the cake is too moist, try reducing the amount of boiling water to ¾ cup.
- If the cake is sticking to the pans, try greasing the pans more thoroughly or using parchment paper.
Food safety advice:
- Make sure to wash your hands and all utensils before starting.
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Store the cake in an airtight container to prevent contamination.
Food history:
Chocolate cake has been a popular dessert since the 18th century, when chocolate became more widely available in Europe. The first chocolate cake recipe was published in the United States in 1847.
Flavor profiles:
Rich, chocolatey, sweet
Serving suggestions:
Serve the cake as a dessert after a meal or as a special treat for a celebration.
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