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 hot water
Special equipment needed:
- Two 9-inch round cake pans
- Parchment paper
- Electric mixer
- Mixing bowls
- Sifter
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
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, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix on low speed until just combined.
5. Gradually add the hot water to the batter while mixing on low speed. The batter will be thin.
6. Divide the batter evenly between the two prepared cake pans.
7. Bake for 30-35 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
8. Let the cakes cool in the pans for 10 minutes before removing them from the pans and transferring them to a wire rack to cool completely.
- Time:
Preparation time: 20 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 12 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 13g
- Saturated fat: 2.5g
- Cholesterol: 35mg
- Sodium: 460mg
- Total carbohydrates: 57g
- Dietary fiber: 2g
- Sugars: 39g
- 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 water can be substituted with hot coffee for a richer flavor.
Variations:
- Add 1 cup of chocolate chips to the batter for extra chocolate flavor.
- Add 1 teaspoon of cinnamon to the dry ingredients for a Mexican chocolate cake.
- Add 1/2 cup of chopped nuts to the batter for a crunchy texture.
Tips and tricks:
- Sift the dry ingredients to ensure a smooth batter.
- Use room temperature eggs for better mixing.
- Do not overmix the batter to avoid a tough cake.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cakes cool completely before frosting.
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 15-20 seconds or until warm.
Presentation ideas:
- Dust the cake with powdered sugar or cocoa powder.
- Frost the cake with chocolate buttercream or whipped cream.
- Top the cake with fresh berries or chocolate shavings.
Garnishes:
- Fresh berries
- Chocolate shavings
- Whipped cream
- Powdered sugar
Pairings:
- Coffee
- Milk
- Red wine
Suggested side dishes:
- Vanilla ice cream
- Fresh fruit salad
- Chocolate mousse
Troubleshooting advice:
- If the cake is dry, it may have been overbaked. Reduce the baking time next time.
- If the cake is too moist, it may have been underbaked. Increase the baking time next time.
- If the cake sinks in the middle, it may have been underbaked or the oven temperature may be too low. Increase the baking time or oven temperature next time.
Food safety advice:
- Wash your hands before handling food.
- Use separate utensils and cutting boards for raw and cooked foods.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Chocolate cake has been a popular dessert since the 19th century. The first chocolate cake recipe was published in the United States in 1847.
Flavor profiles:
- Rich
- Chocolatey
- Sweet
Serving suggestions:
- Serve the cake as a dessert after a meal or as a snack with coffee or milk.
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Taste: Rich, Moist, Chocolatey, Sweet, Decadent