Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup strong brewed coffee, cooled
- 1/2 cup buttermilk
- 1/2 cup chopped almonds
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper.
2. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In another mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the coffee and buttermilk, and mixing until just combined.
6. Fold in the chopped almonds.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
Preheat oven to 350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 16g
Saturated Fat: 8g
Cholesterol: 70mg
Sodium: 260mg
Carbohydrates: 42g
Fiber: 3g
Sugar: 28g
Protein: 6g
Substitutions for ingredients:
- Almonds can be substituted with any other nuts of your choice.
- Buttermilk can be substituted with regular milk mixed with 1 tablespoon of vinegar or lemon juice.
Variations:
- Add a layer of chocolate ganache or frosting between the cake layers.
- Top the cake with whipped cream and chocolate shavings.
- Add a teaspoon of almond extract to the batter for a stronger almond flavor.
Tips and tricks:
- Use room temperature ingredients for best results.
- Don't overmix the batter, as this can result in a tough cake.
- Let the cake cool completely before frosting or decorating.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in aluminum foil and heat it in a 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with fresh berries or sliced almonds.
- Serve the cake with a scoop of vanilla ice cream.
Garnishes:
- Fresh berries
- Sliced almonds
- Chocolate shavings
- Whipped cream
Pairings:
- Coffee
- Hot chocolate
- Red wine
Suggested side dishes:
- Fresh fruit salad
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the cake is dry, it may have been overbaked. Check the cake 5-10 minutes before the recommended baking time is up.
- If the cake is too dense, it may have been overmixed. Mix the batter until just combined.
- If the cake is sunken in the middle, it may have been underbaked. Check the cake with a toothpick before removing it from the oven.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
- Store the cake in an airtight container to prevent contamination.
Food history:
Kyiv cake is a traditional Ukrainian dessert that originated in the city of Kyiv. It is a layered cake made with sponge cake and buttercream frosting.
Flavor profiles:
This mocha-almond Kyiv cake is rich and chocolatey with a hint of coffee flavor and a crunchy texture from the chopped almonds.
Serving suggestions:
Serve this cake as a dessert for a special occasion or as a sweet treat with coffee or tea.
Related Categories
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Region: Ukrainian
Taste: Rich, Chocolatey, Nutty, Sweet, Mocha, Mocha-Flavored