Ingredients with Measurements:
- 1 1/2 cups 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 raspberry jam
- 1/4 cup fresh raspberries, for garnish
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
- Piping bag
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan.
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, about 2-3 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, and mix until just combined.
6. Pour half of the batter into the prepared cake pan. Spoon the raspberry jam over the batter, and swirl it with a knife.
7. Pour the remaining batter over the raspberry swirl, and smooth the top with a spatula.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
10. Once the cake is cool, fill a piping bag with the remaining raspberry jam and pipe a swirl on top of the cake.
11. Garnish with fresh raspberries.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 14g
Carbohydrates: 47g
Protein: 4g
Sodium: 220mg
Sugar: 31g
Substitutions for ingredients:
- Raspberry jam can be substituted with any other fruit jam or preserves.
- Buttermilk can be substituted with regular milk or yogurt.
Variations:
- Add chopped nuts or chocolate chips to the batter for extra texture.
- Use a different fruit jam or preserves for a different flavor.
Tips and tricks:
- Make sure to swirl the raspberry jam gently to avoid mixing it too much with the batter.
- Let the cake cool completely before piping the raspberry jam on top.
- Serve with whipped cream or vanilla ice cream for a delicious dessert.
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 to warm it up before serving.
Presentation ideas:
Serve the cake on a cake stand or plate, and garnish with fresh raspberries.
Garnishes:
Fresh raspberries
Pairings:
Whipped cream or vanilla ice cream
Suggested side dishes:
None
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 in the recipe.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the cake.
Food history:
Garash cake is a traditional Hungarian dessert that is similar to a chocolate cake. It is typically made with ground walnuts or almonds and topped with chocolate glaze.
Flavor profiles:
Rich chocolate flavor with a sweet and tangy raspberry swirl.
Serving suggestions:
Serve the cake as a dessert after a meal, or as a sweet treat with coffee or tea.
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