Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup Crème de Noyaux liqueur
- 1/2 cup semisweet chocolate chips
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Whisk
- Rubber spatula
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
4. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and Crème de Noyaux liqueur. Mix until just combined.
5. Fold in the chocolate chips.
6. Pour the batter into the prepared pan and smooth the top with a rubber spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 520
Fat: 26g
Carbohydrates: 68g
Protein: 7g
Sodium: 290mg
Sugar: 48g
Substitutions for ingredients:
- Crème de Noyaux liqueur can be substituted with Amaretto liqueur.
- Semisweet chocolate chips can be substituted with dark chocolate chips or chopped nuts.
Variations:
- Add 1/2 cup of chopped nuts to the batter for added texture.
- Top the cooled cake with a chocolate ganache or whipped cream.
- Use the same recipe to make cupcakes instead of a cake.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Sift the dry ingredients together to remove any lumps.
- Do not overmix the batter as it can result in a tough cake.
- Let the cake cool completely before slicing to prevent it from falling apart.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5-7 minutes.
Presentation ideas:
Dust the top of 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 a glass of red wine.
Suggested side dishes:
Fresh fruit salad or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, it may have been overbaked. Reduce the baking time for the next batch.
- If the cake is too dense, it may have been overmixed. Mix the batter until just combined for the next batch.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils before preparing the cake.
Food history:
Crème de Noyaux is a liqueur made from the kernels of apricot, peach, or cherry pits. It has a nutty flavor and is often used in desserts.
Flavor profiles:
This cake has a rich chocolate flavor with a hint of nuttiness from the Crème de Noyaux liqueur.
Serving suggestions:
Serve the cake as a dessert after a dinner party or as a special treat for a birthday celebration.
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