Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1/2 cup dark chocolate chips
- 1/4 cup chopped walnuts
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
- Piping bag (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate 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 stir in the boiling water until the batter is smooth.
6. Fold in the dark chocolate chips and chopped walnuts.
7. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Once the cake is cooled, use a piping bag to pipe "dead man's fingers" onto the top of the cake using melted chocolate. Alternatively, you can use a knife to create finger shapes.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 18g
Saturated Fat: 3.5g
Cholesterol: 45mg
Sodium: 530mg
Carbohydrates: 70g
Fiber: 3g
Sugar: 47g
Protein: 6g
Substitutions for ingredients:
- Buttermilk can be substituted with 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice.
- Vegetable oil can be substituted with melted butter or coconut oil.
- Dark chocolate chips can be substituted with milk chocolate chips or chopped chocolate bars.
- Walnuts can be substituted with pecans or almonds.
Variations:
- Add a teaspoon of instant coffee granules to the batter for a mocha flavor.
- Top the cake with a chocolate ganache or frosting instead of "dead man's fingers."
- Add a teaspoon of ground cinnamon to the batter for a spicy twist.
- Use different nuts, such as hazelnuts or pistachios, instead of walnuts.
Tips and tricks:
- Make sure to use boiling water to help activate the cocoa powder and create a smooth batter.
- Allow the cake to cool completely before decorating to prevent the chocolate from melting.
- Use a piping bag with a small round tip to create more realistic "fingers."
- Dust the finished cake with powdered sugar for a spooky effect.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave individual slices for 10-15 seconds or until warm.
Presentation ideas:
Serve the cake on a black or silver platter for a spooky effect. You can also add fake spiders or cobwebs for a Halloween-themed presentation.
Garnishes:
Dust the cake with powdered sugar or cocoa powder. You can also add chopped nuts or chocolate shavings on top.
Pairings:
Serve the cake with a glass of milk or a cup of coffee.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding an extra tablespoon of oil to the batter.
- If the cake is too moist, try reducing the amount of buttermilk by 1/4 cup.
- If the cake is not rising properly, make sure your baking powder and baking soda are fresh.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before preparing the cake. Store the cake in an airtight container to prevent contamination.
Food history:
The origins of "Dead Man's Fingers" chocolate cake are unknown, but it is a popular Halloween-themed dessert.
Flavor profiles:
This cake is rich and chocolatey with a nutty crunch from the walnuts.
Serving suggestions:
Serve the cake as a spooky dessert at a Halloween party or as a fun treat for kids.
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