Ingredients with Measurements:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup milk
- 1 egg
- 1 tsp vanilla extract
Special equipment needed:
- 6 mini cake pans (3-inch diameter)
- Electric mixer
- Mixing bowls
- Sifter
- Spatula
- Oven
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a mixing bowl, cream the butter and sugar together until light and fluffy.
3. In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
4. Add the dry ingredients to the butter mixture, alternating with the milk, and mix until well combined.
5. Beat in the egg and vanilla extract until the batter is smooth.
6. Grease the mini cake pans and divide the batter evenly among them.
7. Bake for 15-18 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
8. Remove the cakes from the oven and let them cool in the pans for 5 minutes.
9. Carefully remove the cakes from the pans and let them cool completely on a wire rack.
Time:
Preparation time: 15 minutes
Cooking time: 15-18 minutes
Temperature:
350°F
Serving size:
6 mini cakes
Nutritional information:
Calories: 250
Fat: 14g
Carbohydrates: 29g
Protein: 3g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter.
- Whole milk can be used instead of low-fat milk.
- Gluten-free flour can be used instead of all-purpose flour.
Variations:
- Add chocolate chips to the batter for a more chocolatey flavor.
- Top the cakes with whipped cream and fresh berries.
- Add a layer of chocolate ganache between the cakes for a richer dessert.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Sift the dry ingredients to ensure a smooth batter.
- Use a toothpick to check if the cakes are done baking.
Storage instructions:
Store the cakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the cakes for 10-15 seconds to warm them up before serving.
Presentation ideas:
Arrange the cakes on a platter and dust them with powdered sugar.
Garnishes:
Top the cakes with fresh berries or chocolate shavings.
Pairings:
Serve the cakes with a cup of coffee or hot chocolate.
Suggested side dishes:
Fresh fruit salad or vanilla ice cream.
Troubleshooting advice:
- If the cakes are dry, try reducing the baking time.
- If the cakes are too dense, make sure the batter is well mixed and not overmixed.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food.
Food history:
Chocolate cake has been a popular dessert since the 18th century.
Flavor profiles:
Rich, chocolatey, and slightly sweet.
Serving suggestions:
Serve the cakes on individual plates with a dollop of whipped cream and a sprinkle of cocoa powder.
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