Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot coffee
Special equipment needed:
- 9-inch round cake pans (2)
- Parchment paper
- Electric mixer
- Mixing bowls
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and line two 9-inch round cake pans 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 coffee to the batter and mix until 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 are cool, frost with your favorite frosting and serve.
- Time:
Preparation time: 20 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 12 servings
Nutritional information:
- Calories: 350
- Fat: 14g
- Carbohydrates: 54g
- Protein: 5g
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.
- Hot coffee can be substituted with hot water.
Variations:
- Add 1 cup of chocolate chips to the batter for an extra chocolatey cake.
- Add 1 teaspoon of cinnamon to the batter for a Mexican chocolate flavor.
- Top the cake with fresh berries or whipped cream for a lighter dessert option.
Tips and tricks:
- Make sure to grease and line the cake pans with parchment paper to prevent the cake from sticking.
- Use room temperature ingredients to ensure the batter mixes evenly.
- Allow the cake 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:
- Warm individual slices in the microwave for 10-15 seconds.
Presentation ideas:
- Dust the top of the cake with cocoa powder or powdered sugar.
- Top the cake with chocolate shavings or fresh berries.
Garnishes:
- Chocolate shavings
- Fresh berries
- Whipped cream
Pairings:
- Serve with a glass of cold milk or a hot cup of coffee.
Suggested side dishes:
- Vanilla ice cream
- Fresh fruit salad
Troubleshooting advice:
- If the cake is dry, try adding an extra tablespoon of vegetable oil to the batter.
- If the cake is too moist, try reducing the amount of liquid in the batter.
Food safety advice:
- Make sure to wash your hands and all cooking utensils before preparing the cake.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Fynbo Chocolate Cake is a traditional Danish cake that originated in the town of Fyn.
Flavor profiles:
- Rich chocolate flavor with a moist and tender crumb.
Serving suggestions:
- Serve the cake as a dessert after a meal or as a sweet treat with coffee or tea.
Related Categories
Cooking Method: N/A
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Region: Danish
Taste: Rich, Decadent, Chocolatey, Sweet, Moist