Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup hot water
- 1/2 cup milk
- 1/2 cup semisweet chocolate chips
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
Step-by-step instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with cooking spray or butter.
2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix with an electric mixer on medium speed until well combined.
4. Gradually pour in hot water and milk, mixing on low speed until the batter is smooth.
5. Fold in chocolate chips.
6. Pour the batter into the prepared cake pan.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Remove from the oven and let cool for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Fat: 18g
Saturated Fat: 3g
Cholesterol: 45mg
Sodium: 280mg
Carbohydrates: 47g
Fiber: 3g
Sugar: 32g
Protein: 5g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour.
- You can use coconut oil instead of vegetable oil.
- You can use almond milk or soy milk instead of regular milk.
- You can use dark chocolate chips instead of semisweet chocolate chips.
Variations:
- Add chopped nuts, such as walnuts or pecans, to the batter.
- Add a teaspoon of instant coffee granules to the hot water for a mocha flavor.
- Top the cake with whipped cream or chocolate ganache.
Tips and tricks:
- Make sure the hot water is really hot to help dissolve the cocoa powder.
- Don't overmix the batter or the cake will be tough.
- Let the cake cool completely before frosting or adding toppings.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave a slice of cake for 10-15 seconds or until warm.
Presentation ideas:
Dust the cake with powdered sugar or cocoa powder before serving.
Garnishes:
Top the cake with fresh berries or chocolate shavings.
Pairings:
Serve the cake with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
Fresh fruit salad or vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too moist, try reducing the amount of milk or hot water.
Food safety advice:
Make sure to use fresh ingredients and wash your hands before cooking.
Food history:
The Motta Chocolate Cake is a classic Brazilian dessert that was created in the 1950s by the Motta family, who owned a bakery in São Paulo.
Flavor profiles:
Rich, chocolatey, and slightly sweet.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with coffee or tea.
Related Categories
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Region: Italian
Taste: Rich, Sweet, Chocolatey, Moist, Decadent