Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup buttermilk
- 2 tablespoons vegetable oil
- 1/2 cup mini marshmallows
- 1/2 cup semi-sweet chocolate chips
Special Equipment Needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Small saucepan
- Mixing bowl
- Whisk
- Spatula
- Wire cooling rack
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, using an electric mixer, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
5. Add the dry ingredients to the wet ingredients in three batches, alternating with the buttermilk and oil. Beat until just combined.
6. Spread the batter into the prepared pan and top with the marshmallows.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for 10 minutes, then transfer to a wire cooling rack.
9. In a small saucepan, melt the chocolate chips over low heat, stirring constantly.
10. Drizzle the melted chocolate over the top of the teacake.
11. Let cool completely before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 250
Fat: 11g
Carbohydrates: 33g
Protein: 3g
Substitutions for Ingredients:
- Unsalted butter: Salted butter
- Buttermilk: Plain yogurt or milk
- Vegetable oil: Canola oil
- Mini marshmallows: Chopped nuts
- Semi-sweet chocolate chips: Dark chocolate chips
Variations:
- Substitute the buttermilk with almond milk
- Add 1/2 cup of chopped nuts to the batter
- Top with a sprinkle of sea salt
- Substitute the semi-sweet chocolate chips with white chocolate chips
Tips and Tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Use a whisk to mix the dry ingredients together to ensure they are evenly distributed.
- Use a rubber spatula to fold the dry ingredients into the wet ingredients.
- Let the teacake cool completely before drizzling with the melted chocolate.
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 5-7 minutes.
Presentation Ideas:
- Serve on a cake stand or plate
- Garnish with fresh berries
- Sprinkle with powdered sugar
Garnishes:
- Fresh berries
- Powdered sugar
- Chopped nuts
- Sprinkle of sea salt
Pairings:
- Fresh fruit
- Ice cream
- Whipped cream
Suggested Side Dishes:
- Fresh fruit salad
- Vanilla ice cream
- Whipped cream
Troubleshooting Advice:
- Make sure the butter is softened before creaming it with the sugar.
- Use a whisk to mix the dry ingredients together to ensure they are evenly distributed.
- Use a rubber spatula to fold the dry ingredients into the wet ingredients.
- Let the teacake cool completely before drizzling with the melted chocolate.
Food Safety Advice:
- Keep all ingredients, utensils, and surfaces clean.
- Refrigerate any leftovers promptly.
- Do not leave food out at room temperature for more than 2 hours.
Food History:
Marshmallows have been around since ancient Egypt, where they were made from the sap of the mallow plant. Chocolate has been around since the Aztecs, who used it as a currency.
Flavor Profiles:
This recipe has a sweet and rich flavor, with notes of chocolate and marshmallow.
Serving Suggestions:
- Serve with a scoop of ice cream
- Top with fresh berries
- Sprinkle with powdered sugar
Related Categories
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Taste: Sweet, Chocolaty, Gooey, Marshmallowy