Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup white chocolate chips
- 1/2 cup dark chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup shredded coconut
- 1/2 cup silver sprinkles
- 1/2 cup white sanding sugar
Special equipment needed:
- 2 9-inch round cake pans
- Parchment paper
- Electric mixer
- Offset spatula
- Cake stand or platter
Step-by-step instructions:
1. Preheat oven to 350°F. Grease two 9-inch round cake pans and line with parchment paper.
2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate mixing bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Slowly pour in hot water and mix until the batter is smooth.
6. Divide the batter evenly between the two prepared cake pans.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
9. In a mixing bowl, beat softened butter until creamy.
10. Gradually add powdered sugar, heavy cream, vanilla extract, and salt, mixing until smooth and creamy.
11. Place one cake layer on a cake stand or platter. Spread a layer of frosting on top.
12. Sprinkle white chocolate chips, dark chocolate chips, and milk chocolate chips on top of the frosting.
13. Place the second cake layer on top of the first layer. Spread a layer of frosting on top.
14. Sprinkle shredded coconut, silver sprinkles, and white sanding sugar on top of the frosting.
15. Use an offset spatula to smooth out the frosting and toppings.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 570
Fat: 24g
Saturated Fat: 12g
Cholesterol: 70mg
Sodium: 540mg
Carbohydrates: 88g
Fiber: 2g
Sugar: 70g
Protein: 5g
Substitutions for ingredients:
- Whole milk can be substituted for buttermilk.
- Canola oil can be substituted for vegetable oil.
- White sanding sugar can be substituted for coarse sugar.
Variations:
- Add chopped nuts or dried fruit to the cake batter.
- Use different types of chocolate chips or candy pieces for the toppings.
- Add food coloring to the frosting to match a specific theme or occasion.
Tips and tricks:
- Use room temperature ingredients for the cake batter and frosting to ensure a smooth and even texture.
- Use a serrated knife to level the cake layers before frosting.
- Chill the cake in the refrigerator for 30 minutes before serving to help the frosting set.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Let the cake come to room temperature before serving.
Presentation ideas:
- Dust powdered sugar on top of the cake before serving.
- Use a cake decorating tool to create swirls or patterns in the frosting.
- Add fresh flowers or fruit as a garnish.
Garnishes:
- Fresh flowers
- Fresh fruit
- Chocolate curls
- Whipped cream
Pairings:
- Hot cocoa
- Coffee
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Whipped cream
Troubleshooting advice:
- If the cake is too dry, add more frosting or a drizzle of simple syrup to moisten it.
- If the frosting is too thick, add more heavy cream or milk to thin it out.
- If the cake layers are uneven, use a serrated knife to level them before frosting.
Food safety advice:
- Use pasteurized eggs to avoid the risk of salmonella.
- Store the cake in the refrigerator to prevent spoilage.
Food history:
The origins of chocolate cake can be traced back to the 18th century when chocolate was first introduced to Europe. It quickly became a popular ingredient in desserts and pastries, including cake.
Flavor profiles:
This cake has a rich chocolate flavor with a creamy and sweet frosting. The toppings add a crunchy and festive texture.
Serving suggestions:
Serve this cake at a winter-themed party or as a special dessert for a birthday or celebration.
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