Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup riberry jam
- 1/2 cup semi-sweet chocolate chips
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Mixing bowls
- Spatula
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan with butter and dust with flour.
2. In a medium mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream 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. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
6. Fold in the riberry jam and chocolate chips.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Remove from the oven and let cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 50-55 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Fat: 16g
Saturated Fat: 9g
Cholesterol: 75mg
Sodium: 270mg
Carbohydrates: 49g
Fiber: 2g
Sugar: 32g
Protein: 5g
Substitutions for ingredients:
- Riberry jam can be substituted with any other fruit jam.
- Semi-sweet chocolate chips can be substituted with dark or milk chocolate chips.
Variations:
- Add chopped nuts or dried fruits to the batter.
- Use different flavors of jam, such as raspberry or strawberry.
- Top the cake with whipped cream or frosting.
Tips and Tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Do not overmix the batter, as it can result in a tough cake.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
Storage Instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- The cake can also be stored in the refrigerator for up to 1 week.
Reheating Instructions:
- To reheat the cake, place it in the microwave for 10-15 seconds or in the oven at 350°F (180°C) for 5-10 minutes.
Presentation Ideas:
- Dust the cake with powdered sugar or cocoa powder.
- Top the cake with fresh berries or whipped cream.
- Serve the cake with a scoop of ice cream.
Garnishes:
- Fresh berries
- Whipped cream
- Chocolate shavings
Pairings:
- Coffee
- Tea
- Milk
Suggested Side Dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting Advice:
- If the cake is too dry, add more milk to the batter.
- If the cake is too moist, reduce the amount of jam in the batter.
Food Safety Advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Use fresh ingredients and check the expiration date of the ingredients.
Food History:
- Riberry is a native Australian fruit that has been used for thousands of years by the Aboriginal people for its medicinal properties.
Flavor Profiles:
- The riberry jam adds a sweet and tangy flavor to the chocolate cake, while the chocolate chips add a rich and decadent flavor.
Serving Suggestions:
- Serve the cake as a dessert or a sweet snack.
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Taste: Rich, Sweet, Chocolatey, Fruity, Moist