Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/2 cup mini chocolate chips
- 1/4 cup unsweetened cocoa powder
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy using an electric mixer.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Gradually add flour mixture to the butter mixture, alternating with sour cream, and mix until just combined.
6. Fold in mini chocolate chips.
7. Divide the batter in half and place in two separate bowls.
8. Add cocoa powder to one bowl and mix until well combined.
9. Spoon the vanilla batter and chocolate batter alternately into the prepared cake pan.
10. Use a knife to swirl the batters together to create a marbled effect.
11. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
12. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Time:
Preparation time: 20 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 8-10 servings
Nutritional information:
- Calories per serving: 375
- Fat: 18g
- Carbohydrates: 50g
- Protein: 5g
Substitutions for ingredients:
- Mini chocolate chips can be substituted with regular chocolate chips or chopped chocolate.
Variations:
- Add chopped nuts to the batter for added texture and flavor.
- Use different flavors of chips such as white chocolate or butterscotch.
- Add a teaspoon of espresso powder to the chocolate batter for a mocha flavor.
Tips and tricks:
- Be sure to not overmix the batter as it can result in a tough cake.
- Use room temperature ingredients for best results.
- Swirl the batters gently to create a marbled effect.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat, place the cake in a preheated oven at 350°F for 5-10 minutes.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Serve with a dollop of whipped cream or a scoop of ice cream.
Garnishes:
- Fresh berries or sliced fruit
- Chocolate shavings
- Chopped nuts
Pairings:
- Coffee or tea
- Milk or hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dense, it may have been overmixed or too much flour was added.
- If the cake is dry, it may have been overbaked or too much flour was added.
Food safety advice:
- Be sure to properly store the cake to prevent spoilage.
Food history:
- Marbled cakes have been around since the 19th century and were popularized in the United States in the 1950s.
Flavor profiles:
- This cake has a rich chocolate flavor with a hint of vanilla.
Serving suggestions:
- Serve the cake as a dessert or as a sweet treat with coffee or tea.
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