Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
Special equipment needed:
- Two 9-inch round cake pans
- Parchment paper
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease the cake pans and line the bottom with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate mixing bowl, beat together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined.
5. Add the hot water and mix until the batter is smooth.
6. Divide the batter evenly between the two prepared cake pans.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before removing them from the pans and placing them on a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 55-60 minutes
Temperature:
Preheat the oven to 350°F (175°C).
Serving size:
This recipe makes one 9-inch round cake that serves 8-10 people.
Nutritional information:
Calories: 380
Fat: 14g
Carbohydrates: 60g
Protein: 5g
Sodium: 510mg
Sugar: 42g
Substitutions for ingredients:
- If you don't have buttermilk, you can use 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice.
- You can use melted butter instead of vegetable oil.
- You can use hot coffee instead of hot water for a richer flavor.
Variations:
- Add 1 cup of chocolate chips to the batter for extra chocolatey goodness.
- Add 1 teaspoon of cinnamon for a Mexican chocolate twist.
- Add 1 teaspoon of peppermint extract for a festive flavor.
Tips and tricks:
- Make sure to measure the flour properly by spooning it into the measuring cup and leveling it off with a knife.
- Don't overmix the batter, or the cake will be tough.
- Use room temperature ingredients for best results.
- To make the cake extra moist, brush each layer with simple syrup before frosting.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, microwave a slice for 10-15 seconds or warm it in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
Dust the cake with powdered sugar or cocoa powder for a simple presentation. You can also frost the cake with your favorite frosting and decorate it with chocolate shavings or fresh berries.
Garnishes:
Chocolate shavings, fresh berries, whipped cream, or a sprinkle of sea salt.
Pairings:
Serve the cake with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
Fresh fruit salad or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is dry, you may have overbaked it. Check the cake a few minutes before the recommended baking time.
- If the cake is dense, you may have overmixed the batter. Mix the batter until just combined.
- If the cake is sunken in the middle, you may have added too much liquid or not enough leavening agents. Follow the recipe measurements carefully.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the cake. Store the cake in an airtight container to prevent contamination.
Food history:
Chocolate cake has been a popular dessert since the 18th century. The addition of cocoa powder to cake batter was a game-changer, creating a rich and decadent dessert that has stood the test of time.
Flavor profiles:
This chocolate cake is rich, moist, and chocolatey with a hint of sweetness.
Serving suggestions:
Serve the cake on a cake stand or a decorative plate for a beautiful presentation.
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