Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup honey
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan and set aside.
2. In a mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In another mixing bowl, cream the softened butter and honey together using an electric mixer.
4. Add the eggs one at a time, beating well after each addition.
5. Add the dry ingredients to the wet ingredients in three parts, alternating with the milk and vanilla extract. Mix until just combined.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
8. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 280
Total fat: 14g
Saturated fat: 8g
Cholesterol: 75mg
Sodium: 280mg
Total carbohydrates: 36g
Dietary fiber: 2g
Sugars: 22g
Protein: 5g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Maple syrup or agave nectar can be used instead of honey.
- Almond milk or coconut milk can be used instead of regular milk.
Variations:
- Add 1/2 cup chopped nuts or chocolate chips to the batter.
- Top the cake with whipped cream or frosting.
- Add 1/2 teaspoon cinnamon or nutmeg to the dry ingredients for a spiced cake.
Tips and tricks:
- Make sure the butter is softened before creaming it with the honey.
- Use room temperature eggs for best results.
- Do not overmix the batter to avoid a tough cake.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave a slice of cake for 10-15 seconds or until warm.
Presentation ideas:
Dust the cake with powdered sugar or cocoa powder before serving.
Garnishes:
Top the cake with fresh berries or chocolate shavings.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too moist, reduce the amount of liquid in the recipe.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the cake. Store the cake properly to avoid spoilage.
Food history:
Honey cake is a traditional dessert in many cultures, dating back to ancient times. Chocolate was first introduced to Europe in the 16th century and became popular in desserts in the 19th century.
Flavor profiles:
This cake has a rich chocolate flavor with a subtle sweetness from the honey.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with coffee or tea.
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Taste: Rich, Sweet, Moist, Chocolatey, Honeyed