Ingredients with Measurements:
- 1 and 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
- 1 cup chopped Snorkers chocolate bars
Special equipment needed:
- 2 9-inch round cake pans
- Electric mixer
- Mixing bowls
- Whisk
- Rubber spatula
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate mixing bowl, beat together the buttermilk, vegetable oil, eggs, and vanilla extract with an electric mixer until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Slowly pour in the hot water, mixing until the batter is smooth.
6. Fold in the chopped Snorkers chocolate bars.
7. Divide the batter evenly between the two prepared cake pans.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Remove the cakes from the oven and let them cool in the pans for 10 minutes.
10. Carefully remove the cakes from the pans and place them on a cooling rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (180°C)
Serving size:
12 servings
Nutritional information:
Calories: 390
Fat: 16g
Saturated Fat: 5g
Cholesterol: 38mg
Sodium: 468mg
Carbohydrates: 60g
Fiber: 3g
Sugar: 43g
Protein: 5g
Substitutions for ingredients:
- Instead of buttermilk, you can use regular milk with 1 tablespoon of vinegar or lemon juice added.
- You can use any type of vegetable oil or substitute it with melted butter.
- You can use any type of chocolate bars instead of Snorkers.
Variations:
- Add 1 teaspoon of instant coffee granules to the hot water for a mocha flavor.
- Add 1/2 cup of chopped nuts to the batter for extra crunch.
- Top the cake with whipped cream or frosting of your choice.
Tips and tricks:
- Make sure all ingredients are at room temperature before mixing.
- Do not overmix the batter, as it can result in a tough cake.
- Use a serrated knife to level the cakes before frosting.
- Chill the cake in the refrigerator for 30 minutes before frosting to make it easier to work with.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also freeze the cake for up to 3 months.
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 chopped nuts.
- Drizzle melted chocolate or caramel sauce over the cake.
Garnishes:
- Fresh berries
- Chopped nuts
- Whipped cream
- Chocolate shavings
Pairings:
- Coffee
- Milk
- Hot chocolate
Suggested side dishes:
- Vanilla ice cream
- Fruit salad
- Chocolate mousse
Troubleshooting advice:
- If the cake is too dry, try adding more buttermilk or reducing the baking time.
- If the cake is too moist, try reducing the amount of hot water or increasing the baking time.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Use separate cutting boards and utensils for raw meat and other ingredients.
- Store leftovers properly to prevent foodborne illness.
Food history:
- Chocolate cake has been a popular dessert since the 19th century, with various recipes and variations developed over time.
- Snorkers chocolate bars were first introduced in the UK in the 1930s and have since become a beloved candy bar.
Flavor profiles:
- Rich chocolate flavor with a hint of sweetness from the Snorkers chocolate bars.
Serving suggestions:
- Serve the cake as a dessert after a meal or as a sweet treat for special occasions.
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