Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup hot water
- 1 cup Nocciolino spread (hazelnut chocolate spread)
Special equipment needed:
- Two 9-inch round cake pans
- Parchment paper
- Mixing bowls
- Electric mixer
- Rubber spatula
- Wire rack
- Cake leveler or serrated knife
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease two 9-inch round cake pans with cooking spray and line the bottom with parchment paper.
2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate mixing bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Gradually pour in hot water and mix until the batter is smooth.
6. Pour the batter evenly into the prepared cake pans.
7. Bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
8. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
9. Once the cakes are cooled, use a cake leveler or serrated knife to level the tops of the cakes.
10. Spread Nocciolino spread on one of the cake layers, leaving a 1/2-inch border around the edge.
11. Place the second cake layer on top of the Nocciolino spread layer.
12. Frost the cake with your favorite frosting or ganache.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe makes one 9-inch cake that serves 8-10 people.
Nutritional information:
Calories: 480
Fat: 22g
Saturated Fat: 8g
Cholesterol: 50mg
Sodium: 580mg
Carbohydrates: 69g
Fiber: 3g
Sugar: 47g
Protein: 6g
Substitutions for ingredients:
- You can use regular milk instead of buttermilk.
- You can use melted butter instead of vegetable oil.
- You can use Nutella instead of Nocciolino spread.
Variations:
- You can add chopped hazelnuts to the cake batter for extra crunch.
- You can add a layer of sliced bananas or strawberries between the cake layers.
- You can add a tablespoon of espresso powder to the cake batter for a mocha flavor.
Tips and tricks:
- Make sure to use hot water to help dissolve the cocoa powder and create a smooth batter.
- Use a cake leveler or serrated knife to level the cake layers for a more professional look.
- Chill the cake in the refrigerator for 30 minutes before frosting to make it easier to work with.
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 top of the cake with cocoa powder or powdered sugar.
- Pipe whipped cream or frosting around the edge of the cake.
- Top the cake with fresh berries or chopped hazelnuts.
Garnishes:
- Fresh berries
- Chopped hazelnuts
- Whipped cream
- Chocolate shavings
Pairings:
- Coffee
- Milk
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding more buttermilk or oil to the batter.
- If the cake is too moist, try reducing the amount of hot water in the recipe.
Food safety advice:
- Make sure to use clean utensils and equipment when preparing the cake.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Chocolate cake has been a popular dessert since the 19th century, with the first chocolate cake recipe appearing in a cookbook in 1847.
Flavor profiles:
- Rich chocolate flavor with a nutty hazelnut twist.
Serving suggestions:
- Serve the cake as a dessert after a meal or as a special treat for a celebration.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Rich, Chocolatey, Nutty, Sweet, Moist