Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup chopped hazelnuts
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Parchment paper
- Wire cooling rack
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating until combined.
5. Beat in the vanilla extract.
6. Add the flour mixture in three batches, alternating with the milk and beating until just combined.
7. Stir in the chocolate chips and hazelnuts.
8. Pour the batter into the prepared pan and spread evenly.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool in the pan for 10 minutes, then transfer to a wire cooling rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 350
Fat: 18g
Carbohydrates: 41g
Protein: 6g
Substitutions for Ingredients
- All-purpose flour: gluten-free all-purpose flour
- Unsalted butter: coconut oil
- Granulated sugar: coconut sugar
- Whole milk: almond milk
- Semi-sweet chocolate chips: dark chocolate chips
- Hazelnuts: almonds
Variations:
- Add 1/2 cup of dried cranberries or blueberries
- Substitute the chocolate chips with peanut butter chips
- Substitute the hazelnuts with walnuts
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Beat the eggs one at a time to ensure they are fully incorporated.
- Let the cake cool completely before serving.
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 5-7 minutes.
Presentation Ideas:
Serve with a dollop of whipped cream and a sprinkle of chopped hazelnuts.
Garnishes:
Sprinkle with powdered sugar or a drizzle of melted chocolate.
Pairings:
Serve with a cup of coffee or tea.
Suggested Side Dishes:
Serve with a side of fresh fruit or a green salad.
Troubleshooting Advice:
- If the cake is over-baked, it will be dry. Check the cake after 25 minutes and adjust the cooking time accordingly.
- If the cake is under-baked, it will be gummy. Increase the cooking time by 5 minutes and check again.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Store the cake in an airtight container at room temperature.
Food History:
Leipziger Lerche is a traditional German cake that originated in the city of Leipzig. It is made with a light sponge cake, filled with a layer of jam and topped with a meringue. This version of the cake adds chocolate chips and hazelnuts for a modern twist.
Flavor Profiles:
This cake has a sweet and nutty flavor, with notes of chocolate and vanilla.
Serving Suggestions:
Serve as a dessert or as a snack with a cup of coffee or tea.
Related Categories
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Region: German
Taste: Rich, Sweet, Nutty, Chocolatey, Decadent