Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup gianduja chocolate, chopped
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, using an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
6. Fold in the chopped gianduja chocolate.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 315
Fat: 16g
Saturated Fat: 10g
Cholesterol: 73mg
Sodium: 221mg
Potassium: 146mg
Carbohydrates: 41g
Fiber: 2g
Sugar: 27g
Protein: 4g
Substitutions for ingredients:
- You can use hazelnut chocolate instead of gianduja chocolate.
- You can use almond milk or soy milk instead of regular milk.
Variations:
- Add chopped hazelnuts or almonds to the batter for extra crunch.
- Top the cake with whipped cream or chocolate ganache.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar.
- Use room temperature eggs for better incorporation into the batter.
- Do not overmix the batter, as it can result in a tough cake.
- Let the cake cool completely before slicing it.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave a slice of cake for 10-15 seconds to warm it up.
Presentation ideas:
Dust the top of the cake with powdered sugar or cocoa powder.
Garnishes:
Top the cake with chopped hazelnuts or almonds.
Pairings:
Serve the cake with a cup of coffee or hot chocolate.
Suggested side dishes:
Fresh berries or a fruit salad.
Troubleshooting advice:
- If the cake is too dry, it may have been overbaked. Check the cake 5-10 minutes before the recommended baking time.
- If the cake is too dense, it may have been overmixed. Mix the batter until just combined.
Food safety advice:
Make sure to use fresh ingredients and wash your hands before handling food.
Food history:
Gianduja is a chocolate-hazelnut spread that originated in Turin, Italy in the early 19th century.
Flavor profiles:
This cake has a rich chocolate flavor with a hint of hazelnut from the gianduja chocolate.
Serving suggestions:
Serve the cake as a dessert after a meal or as a sweet treat with coffee or tea.
Related Categories
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Region: Italian
Taste: Rich, Creamy, Nutty, Sweet, Chocolatey