Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup water
- 1/2 cup unsalted butter
- 4 eggs
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup cocoa powder
- 2 cups heavy cream
- 1/4 cup powdered sugar
- Chocolate shavings for garnish
Special Equipment Needed:
- Stand mixer or hand mixer
- 9x13 inch baking dish
- Piping bag
Step-by-Step Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a medium saucepan, bring the water and butter to a boil.
3. Add the flour and salt to the saucepan and stir until the mixture forms a ball and pulls away from the sides of the pan.
4. Remove the saucepan from the heat and let it cool for 5 minutes.
5. Add the eggs, one at a time, to the mixture, beating well after each addition.
6. Stir in the granulated sugar, vanilla extract, and cocoa powder until well combined.
7. Pour the mixture into a greased 9x13 inch baking dish and smooth the surface.
8. Bake for 25-30 minutes or until the cake is puffed and golden brown.
9. Remove the cake from the oven and let it cool completely.
10. In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.
11. Cut the cake in half horizontally to create two layers.
12. Spread the whipped cream on the bottom layer and place the top layer on top.
13. Pipe the remaining whipped cream on top of the cake and garnish with chocolate shavings.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 360
Fat: 26g
Carbohydrates: 28g
Protein: 5g
Sodium: 90mg
Sugar: 19g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter.
- You can use a gluten-free flour blend instead of all-purpose flour.
Variations:
- You can add chopped nuts or chocolate chips to the cake batter for added texture.
- You can use different flavors of extract, such as almond or peppermint, instead of vanilla extract.
Tips and Tricks:
- Make sure to beat the eggs well before adding them to the cake batter.
- Let the cake cool completely before adding the whipped cream to prevent it from melting.
- Use a piping bag to create a decorative pattern on top of the cake.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Let the cake come to room temperature before serving.
Presentation Ideas:
Serve the cake on a cake stand or platter.
Garnishes:
Garnish the cake with chocolate shavings or fresh berries.
Pairings:
Serve 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 too dense, make sure to beat the eggs well before adding them to the cake batter.
Food Safety Advice:
Make sure to store the cake in the refrigerator to prevent it from spoiling.
Food History:
Karpatka is a traditional Polish dessert that originated in the Carpathian Mountains.
Flavor Profiles:
This cake has a rich chocolate flavor and a light, airy texture.
Serving Suggestions:
Serve this cake as a dessert for a dinner party or special occasion.
Related Categories
Cooking Method: N/A
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Region: Polish
Taste: Rich, Chocolatey, Sweet, Moist, Creamy