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
- 10-12 Oblaat wafers
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate mixing bowl, whisk together the vegetable oil, eggs, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Gradually add the hot water to the batter, stirring until smooth.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Place the Oblaat wafers on top of the batter, pressing them down gently.
8. Bake the cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. Run a knife around the edge of the pan to loosen the cake, then invert it onto a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Total time: 50-55 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes one 9-inch cake, serving 8-10 people.
Nutritional information:
Calories per serving: 250
Fat: 12g
Carbohydrates: 34g
Protein: 4g
Sodium: 220mg
Sugar: 23g
Substitutions for ingredients:
- You can use melted butter instead of vegetable oil.
- You can use almond flour or gluten-free flour instead of all-purpose flour.
Variations:
- Add 1/2 cup of chocolate chips to the batter for extra chocolate flavor.
- Top the cake with whipped cream or chocolate ganache.
Tips and tricks:
- Make sure to use hot water in the batter to help dissolve the cocoa powder and create a smooth texture.
- Use a serrated knife to cut the cake for clean slices.
- Store any leftover cake in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store any leftover cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or in a preheated oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Serve the cake with a scoop of vanilla ice cream.
Garnishes:
- Fresh berries
- Chocolate shavings
- Whipped cream
Pairings:
- Coffee
- Milk
- Red wine
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the cake is too dry, try adding an extra tablespoon of vegetable oil to the batter.
- If the cake is too moist, reduce the amount of hot water in the batter.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands before preparing the cake.
- Store any leftover cake in an airtight container at room temperature for up to 3 days.
Food history:
Oblaat wafers are a traditional Japanese ingredient made from potato starch and used in many Japanese sweets and desserts.
Flavor profiles:
This chocolate cake is rich and chocolatey with a moist and tender crumb.
Serving suggestions:
Serve this cake as a dessert or a sweet treat for any occasion.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Rich, Chocolatey, Sweet, Moist, Decadent