Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 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
- 1/2 cup buttermilk
- 1/2 cup musk mallow, chopped
- 1/2 cup semi-sweet chocolate chips
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla extract.
6. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, and mix until just combined.
7. Fold in the musk mallow and chocolate chips.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
10. Let the cake cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 315
Fat: 15g
Saturated Fat: 9g
Cholesterol: 70mg
Sodium: 240mg
Carbohydrates: 43g
Fiber: 2g
Sugar: 29g
Protein: 4g
Substitutions for ingredients:
- You can use regular marshmallows instead of musk mallow.
- You can use milk chocolate chips instead of semi-sweet chocolate chips.
Variations:
- You can add chopped nuts to the batter for extra crunch.
- You can add a layer of frosting between the cake layers for a more decadent dessert.
Tips and tricks:
- Make sure to measure the flour accurately to avoid a dry cake.
- Don't overmix the batter, or the cake will be tough.
- Let the cake cool completely before frosting it.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in a microwave-safe dish and microwave on high for 10-15 seconds.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Serve the cake with a dollop of whipped cream or a scoop of ice cream.
Garnishes:
- Fresh berries
- Chocolate shavings
- Mint leaves
Pairings:
- Coffee
- Milk
- Red wine
Suggested side dishes:
- Fresh fruit salad
- 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 buttermilk.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Use fresh ingredients and check the expiration dates.
Food history:
- The first chocolate cake recipe was published in 1847 in a cookbook called The Lady's Receipt-Book by Eliza Leslie.
Flavor profiles:
- Rich chocolate flavor with a hint of sweetness from the musk mallow.
Serving suggestions:
- Serve the cake as a dessert after dinner.
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Taste: Rich, Creamy, Chocolatey, Sweet, Musky