Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cocoa powder
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup creamy peanut butter
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Spatula
- Parchment paper
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 soda, salt, and cocoa powder.
3. In the bowl of an electric mixer, beat together the oil, granulated sugar, and brown sugar until light and fluffy.
4. Add the eggs one at a time, beating until combined.
5. Add the vanilla extract and mix until combined.
6. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
7. Add the buttermilk and mix until just combined.
8. Fold in the chocolate chips.
9. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool completely before frosting.
11. To make the frosting, beat together the peanut butter and butter in the bowl of an electric mixer until light and fluffy.
12. Spread the frosting over the cooled cake and serve.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 515
Fat: 24g
Carbohydrates: 66g
Protein: 9g
Substitutions for Ingredients:
- Vegetable oil can be substituted for melted butter.
- Brown sugar can be substituted for white sugar.
- Buttermilk can be substituted for regular milk.
- Semi-sweet chocolate chips can be substituted for dark chocolate chips.
Variations:
- Add 1/2 cup chopped nuts to the batter for added crunch.
- Substitute the peanut butter frosting for a cream cheese frosting.
Tips and Tricks:
- Make sure to grease and line the cake pan with parchment paper for easy removal of the cake.
- Let the cake cool completely before frosting.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the cake in the microwave for 30 seconds, or until warm.
Presentation Ideas:
- Garnish the cake with chopped nuts or chocolate chips.
- Serve the cake with a scoop of ice cream.
Garnishes:
- Chopped nuts
- Chocolate chips
Pairings:
- Ice cream
- Fresh fruit
Suggested Side Dishes:
- Fresh fruit salad
- Roasted vegetables
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too dense, add an extra egg to the batter.
Food Safety Advice:
- Store the cake in the refrigerator and consume within 5 days.
Food History:
The origins of the chocolate suncake are unknown, but it is believed to have originated in the United States in the early 20th century.
Flavor Profiles:
This cake has a rich, chocolatey flavor with a creamy peanut butter frosting.
Serving Suggestions:
- Serve the cake with a scoop of ice cream.
- Serve the cake with a dollop of whipped cream.
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