Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup 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 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup strong brewed coffee
- 1/2 cup semisweet chocolate chips
- 1/2 cup chopped walnuts
Special Equipment Needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and line the bottom with parchment paper.
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 with an electric mixer until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk and coffee, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in the chocolate chips and chopped walnuts.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. Remove the cake from the pan and let it cool completely on a wire rack.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 360
Total fat: 19g
Saturated fat: 9g
Cholesterol: 70mg
Sodium: 280mg
Total carbohydrate: 46g
Dietary fiber: 3g
Total sugars: 30g
Protein: 5g
Substitutions for ingredients:
- You can use chopped pecans instead of walnuts.
- If you don't have buttermilk, you can use regular milk with 1 tablespoon of vinegar or lemon juice added to it.
Variations:
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
- Replace the semisweet chocolate chips with white chocolate chips for a different flavor.
Tips and Tricks:
- Make sure to measure the flour accurately to avoid a dry cake.
- Don't overmix the batter as it can result in a tough cake.
- Use room temperature ingredients for best results.
- Let the cake cool completely before slicing.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Microwave the cake for 10-15 seconds to warm it up before serving.
Presentation Ideas:
Dust the top of the cake with powdered sugar or cocoa powder before serving.
Garnishes:
Top the cake with whipped cream and fresh berries.
Pairings:
Serve the cake with a cup of coffee or hot chocolate.
Suggested Side Dishes:
Fresh fruit salad or a scoop of vanilla ice cream.
Troubleshooting Advice:
- If the cake is too dry, you may have overbaked it. Check the cake a few minutes before the recommended baking time.
- If the cake is too moist, you may have underbaked it. Check the cake with a toothpick to make sure it's fully cooked.
Food Safety Advice:
Make sure to wash your hands and all utensils before preparing the cake. Store the cake in an airtight container to prevent contamination.
Food History:
Mutschli is a type of Swiss cheese that is often used in baking. This cake is a twist on the classic Swiss chocolate cake, incorporating the nutty flavor of Mutschli cheese.
Flavor Profiles:
This cake is rich and chocolatey with a nutty crunch from the walnuts.
Serving Suggestions:
Serve the cake as a dessert or as a sweet snack with coffee or tea.
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Region: Swiss