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 semisweet chocolate chips
- 1/2 cup chopped walnuts
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). 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, using an electric mixer, beat the butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, and then the vanilla extract.
5. Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients.
6. Fold in the chocolate chips and chopped walnuts.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Per serving:
- Calories: 380
- Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 75mg
- Sodium: 280mg
- Carbohydrates: 46g
- Fiber: 3g
- Sugar: 30g
- Protein: 6g
Substitutions for ingredients:
- Instead of buttermilk, you can use 1/2 cup of milk mixed with 1/2 tablespoon of vinegar or lemon juice.
- Instead of semisweet chocolate chips, you can use milk chocolate chips or dark chocolate chips.
- Instead of walnuts, you can use pecans or almonds.
Variations:
- Add 1/2 teaspoon of cinnamon to the dry ingredients for a spiced chocolate cake.
- Add 1/2 cup of shredded coconut to the batter for a chocolate coconut cake.
- Add 1/2 cup of chopped dried cherries to the batter for a chocolate cherry cake.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar.
- Use room temperature eggs for better mixing.
- Don't overmix the batter or the cake will be tough.
- Use a toothpick to check if the cake is done. If it comes out clean, it's ready.
- Let the cake cool completely before slicing it.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a 350°F (180°C) oven for 5-10 minutes, or until warm.
Presentation ideas:
Dust the top of the cake with powdered sugar or cocoa powder before serving.
Garnishes:
Top the cake with whipped cream, fresh berries, or chocolate shavings.
Pairings:
Serve the cake with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is dry, it may have been overbaked. Try reducing the baking time next time.
- If the cake is too dense, it may have been overmixed. Try mixing the batter less next time.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Use fresh ingredients and check the expiration dates.
- Store the cake in an airtight container to prevent contamination.
Food history:
The Schokoladen-Prophetenkuchen, or chocolate prophet cake, is a traditional German dessert that dates back to the 19th century. It is named after the biblical prophet Elijah, who is said to have been fed by ravens during a time of famine. The cake is rich and chocolatey, and often served during the winter holidays.
Flavor profiles:
The Schokoladen-Prophetenkuchen is rich and chocolatey, with a nutty flavor from the walnuts.
Serving suggestions:
Serve the Schokoladen-Prophetenkuchen as a dessert after dinner or as a sweet treat with coffee or tea.
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Region: German
Taste: Rich, Chocolatey, Sweet, Moist, Decadent