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 hot water
- 1/2 cup semisweet chocolate chips
Special Equipment Needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Whisk
- Rubber spatula
Step-by-Step Instructions:
1. Preheat 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 flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large mixing bowl, beat butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with buttermilk, beginning and ending with the flour mixture.
6. Stir in hot water until well combined.
7. Fold in chocolate chips.
8. Pour the batter into the prepared cake pan and smooth the top with a rubber spatula.
9. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 330
Fat: 16g
Saturated Fat: 10g
Cholesterol: 75mg
Sodium: 250mg
Carbohydrates: 44g
Fiber: 3g
Sugar: 28g
Protein: 5g
Substitutions for ingredients:
- Instead of buttermilk, you can use 1/2 cup of milk mixed with 1/2 tablespoon of vinegar or lemon juice.
- You can use dark chocolate chips instead of semisweet chocolate chips.
Variations:
- Add 1/2 cup chopped nuts, such as walnuts or pecans, to the batter.
- Add 1/2 teaspoon of cinnamon or chili powder for a spicy kick.
- Top the cake with whipped cream or chocolate ganache.
Tips and Tricks:
- Make sure all ingredients are at room temperature before starting.
- Sift the flour and cocoa powder to prevent lumps in the batter.
- Don't overmix the batter, or the cake will be tough.
- To make the cake extra moist, brush the top 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 it for 10-15 seconds or until warm.
Presentation Ideas:
Dust the top of the cake with powdered sugar or cocoa powder. You can also decorate the cake with fresh berries or chocolate shavings.
Garnishes:
Fresh berries, chocolate shavings, whipped cream, or chocolate ganache.
Pairings:
Serve the cake with a glass of milk or a cup of coffee.
Suggested Side Dishes:
Fresh fruit salad or vanilla ice cream.
Troubleshooting Advice:
- If the cake is too dry, try adding more buttermilk or reducing the baking time.
- If the cake is too moist, reduce the amount of hot water or increase the baking time.
Food Safety Advice:
Make sure to wash your hands and all utensils before starting. Check the expiration date of all ingredients before using them.
Food History:
The Pannarello Chocolate Cake is a classic Italian dessert that originated in the region of Lombardy. It is named after the Pannarello family, who owned a bakery in Milan in the early 1900s.
Flavor Profiles:
The Pannarello Chocolate Cake is rich, chocolatey, and moist.
Serving Suggestions:
Serve the cake as a dessert after a meal or as a sweet treat with coffee or tea.
Related Categories
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Region: Italian
Taste: Rich, Moist, Chocolatey, Sweet, Decadent