Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup cocoa powder
- 3/4 cup butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups semi-sweet chocolate chips
- 2 cups chopped walnuts
Special Equipment Needed:
- Electric mixer
- 9-inch round cake pan
- Parchment paper
- Cooling rack
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Slowly add the dry ingredients to the wet ingredients, alternating with the buttermilk.
7. Fold in the chocolate chips and walnuts.
8. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a cooling rack.
Time:
Preparation Time: 15 minutes
Cooking Time: 45-50 minutes
Temperature: 350°F
Serving Size: 12-14 slices
Nutritional Information (per slice):
Calories: 463
Fat: 24.4g
Carbohydrates: 53.4g
Protein: 6.2g
Substitutions for Ingredients
- All-purpose flour: Can be substituted with gluten-free flour.
- Butter: Can be substituted with coconut oil or vegan butter.
- Granulated sugar: Can be substituted with coconut sugar or maple syrup.
- Eggs: Can be substituted with flax eggs or applesauce.
- Buttermilk: Can be substituted with almond milk or coconut milk.
- Semi-sweet chocolate chips: Can be substituted with dark chocolate chips or white chocolate chips.
- Walnuts: Can be substituted with pecans or almonds.
Variations:
- Add 1/2 cup of dried cranberries or cherries for a fruity twist.
- Add 1/2 cup of shredded coconut for a tropical flavor.
- Add 1/2 cup of peanut butter chips for a nutty flavor.
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before beginning.
- Use a light hand when folding in the dry ingredients to avoid overmixing.
- 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:
Reheat the cake in the oven at 350°F for 10 minutes, or until heated through.
Presentation Ideas:
- Dust the cake with powdered sugar before serving.
- Top with fresh berries and a dollop of whipped cream.
- Drizzle with melted chocolate or caramel sauce.
Garnishes:
- Chopped nuts
- Chocolate shavings
- Sprinkles
- Coconut flakes
Pairings:
- Coffee
- Ice cream
- Whipped cream
- Hot chocolate
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Mashed potatoes
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of buttermilk to the batter.
- If the cake is too wet, add a few tablespoons of flour to the batter.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Store the cake in an airtight container at room temperature.
Food History:
Sekacz cake is a traditional Polish dessert that is made with layers of thin cake and chocolate. It is believed to have originated in the 18th century and is still popular today.
Flavor Profiles:
This cake has a rich chocolate flavor with a hint of sweetness from the sugar and a nutty crunch from the walnuts.
Serving Suggestions:
Serve the cake with a dollop of whipped cream or a scoop of ice cream for a decadent dessert.
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Region: Polish