Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup feijoa pulp
- 1/2 cup chocolate chips
Special Equipment Needed:
- 9-inch cake pan
- Electric mixer
- Mixing bowls
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan and set aside.
2. In a mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In another mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
6. Fold in the feijoa pulp and chocolate chips.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 320
Total fat: 15g
Saturated fat: 9g
Cholesterol: 70mg
Sodium: 250mg
Total carbohydrates: 45g
Dietary fiber: 3g
Sugars: 30g
Protein: 5g
Substitutions for ingredients:
- Feijoa pulp can be substituted with any other fruit pulp or puree.
- Chocolate chips can be substituted with chopped nuts or dried fruit.
Variations:
- Add 1/2 teaspoon of cinnamon to the dry ingredients for a spiced version of the cake.
- Top the cake with whipped cream or frosting for a more decadent dessert.
Tips and Tricks:
- Make sure to cream the butter and sugar together until light and fluffy to ensure a tender cake.
- Do not overmix the batter, as this can result in a tough cake.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
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 a preheated oven at 350°F (180°C) for 5-10 minutes.
Presentation Ideas:
Serve the cake on a cake stand or plate and dust with powdered sugar.
Garnishes:
Garnish with fresh feijoa slices or chocolate shavings.
Pairings:
Pair the cake with a cup of coffee or tea.
Suggested Side Dishes:
Serve the cake with a side of fresh fruit or a scoop of ice cream.
Troubleshooting Advice:
- If the cake is dry, it may have been overbaked. Reduce the baking time next time.
- If the cake is too dense, it may have been overmixed. Mix the batter until just combined next time.
Food Safety Advice:
Make sure to wash the feijoas thoroughly before using them in the recipe.
Food History:
Feijoa is a fruit native to South America and is also known as pineapple guava. It is commonly used in desserts and baked goods in New Zealand and Australia.
Flavor Profiles:
The cake has a rich chocolate flavor with a subtle tropical sweetness from the feijoa.
Serving Suggestions:
Serve the cake as a dessert or as a sweet treat with coffee or tea.
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Taste: Sweet, Fruity, Chocolatey, Moist