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
Special equipment needed:
- Two 9-inch round cake pans
- Parchment paper
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate mixing bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Gradually add the hot water to the batter, mixing until smooth.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 350
Fat: 14g
Saturated Fat: 2g
Cholesterol: 35mg
Sodium: 470mg
Carbohydrates: 54g
Fiber: 2g
Sugar: 37g
Protein: 5g
Substitutions for ingredients:
- If you don't have buttermilk, you can substitute with 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice.
- You can use melted butter instead of vegetable oil.
- You can use hot coffee instead of hot water for a richer flavor.
Variations:
- Add 1/2 cup of chocolate chips to the batter for extra chocolate flavor.
- Add 1 teaspoon of cinnamon to the batter for a spicy twist.
- Add 1/2 cup of chopped nuts to the batter for a crunchy texture.
Tips and tricks:
- Make sure to sift the cocoa powder to avoid lumps in the batter.
- Use room temperature eggs for better mixing.
- Don't overmix the batter, as it can make the cake tough.
- To level the cakes, use a serrated knife or a cake leveler.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Dust the cake with powdered sugar or cocoa powder for a simple presentation, or decorate it with frosting, whipped cream, or fresh berries.
Garnishes:
Fresh berries, chocolate shavings, or edible flowers.
Pairings:
Coffee, tea, or milk.
Suggested side dishes:
Fresh fruit salad or vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try reducing the baking time or adding more liquid to the batter.
- If the cake is too moist, try increasing the baking time or reducing the amount of liquid in the batter.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Check the expiration date of all ingredients before using them.
Food history:
Devil's food cake is a rich, chocolate cake that originated in the United States in the early 20th century. It is similar to a chocolate sponge cake, but with a darker color and a more intense chocolate flavor.
Flavor profiles:
Rich, chocolatey, and slightly sweet.
Serving suggestions:
Serve the cake as a dessert or as a snack.
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Taste: Rich, Chocolatey, Sweet, Moist, Decadent