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
Special equipment needed:
- 9-inch round cake pans (2)
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Wire rack
- Sifter
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate mixing bowl, beat together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined.
5. Slowly pour in the boiling water, stirring until the batter is smooth.
6. Divide the batter evenly between the two prepared cake pans.
7. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
9. Once the cakes have cooled, frost and decorate as desired.
- Time:
Preparation time: 20 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- 12 servings
Nutritional information:
- Calories: 340
- Fat: 12g
- Carbohydrates: 56g
- Protein: 5g
Substitutions for ingredients:
- Buttermilk can be substituted with 1 cup of milk mixed with 1 tablespoon of white vinegar or lemon juice.
- Vegetable oil can be substituted with melted butter or coconut oil.
Variations:
- Add 1 cup of chocolate chips to the batter for extra chocolate flavor.
- Top the cake with whipped cream and fresh berries for a fruity twist.
- Mix in 1/2 cup of chopped nuts for added texture.
Tips and tricks:
- Sift the dry ingredients to ensure a smooth batter.
- Use room temperature eggs for best results.
- Allow the cakes to cool completely before frosting to prevent the frosting from melting.
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 a preheated oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
- Dust the cake with cocoa powder or powdered sugar for a simple yet elegant presentation.
- Top the cake with chocolate shavings or curls for a more decadent look.
Garnishes:
- Fresh berries
- Chocolate shavings
- Whipped cream
Pairings:
- Coffee
- Milk
- Hot chocolate
Suggested side dishes:
- Vanilla ice cream
- Fresh fruit salad
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too moist, reduce the amount of buttermilk or boiling water in the recipe.
Food safety advice:
- Use clean utensils and equipment when preparing the cake.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Dutch chocolate cake is a classic dessert that originated in the Netherlands. It is known for its rich chocolate flavor and moist texture.
Flavor profiles:
- Rich
- Chocolatey
- Moist
Serving suggestions:
- Serve the cake as a dessert after a meal or as a sweet treat for special occasions.
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Region: Dutch