Ingredients with Measurements:
- 2 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 Sofkey (traditional Native American drink made from cornmeal)
Special equipment needed:
- 2 9-inch round cake pans
- Electric mixer
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. 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 bowl, mix together the buttermilk, vegetable oil, eggs, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing with an electric mixer on low speed until just combined.
5. Stir in the hot Sofkey until well combined.
6. Pour the batter evenly into the prepared cake pans.
7. Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
8. Let the cakes cool in the pans for 10 minutes before removing them from the pans and placing them on a wire rack to cool completely.
9. Once the cakes are cooled, frost them with your favorite frosting or ganache.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 55-60 minutes
Temperature:
Bake at 350°F.
Serving size:
This recipe makes 12 servings.
Nutritional information:
Calories per serving: 408
Fat: 15g
Saturated Fat: 3g
Cholesterol: 35mg
Sodium: 470mg
Carbohydrates: 66g
Fiber: 3g
Sugar: 46g
Protein: 6g
Substitutions for ingredients:
- You can use regular milk instead of buttermilk.
- You can use melted butter instead of vegetable oil.
- You can use hot water instead of hot Sofkey.
Variations:
- Add 1 cup of chocolate chips to the batter for extra chocolate flavor.
- Add 1 teaspoon of cinnamon to the batter for a spicy twist.
- Top the cake with whipped cream and fresh berries for a lighter option.
Tips and tricks:
- Make sure to mix the wet and dry ingredients just until combined to avoid overmixing the batter.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cakes cool completely before frosting them to avoid the frosting from melting.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
If you want to serve the cake warm, you can microwave a slice for 10-15 seconds or heat it in the oven at 350°F for 5-10 minutes.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with chocolate shavings or curls.
- Pipe frosting around the edges of the cake for a decorative touch.
Garnishes:
- Fresh berries
- Chocolate shavings
- Whipped cream
- Chopped nuts
Pairings:
- Coffee
- Milk
- Hot chocolate
Suggested side dishes:
- Vanilla ice cream
- Fresh fruit salad
- Whipped cream
Troubleshooting advice:
- If the cake is dry, you may have overbaked it. Try reducing the baking time next time.
- If the cake is too dense, you may have overmixed the batter. Mix the batter just until combined next time.
Food safety advice:
- Make sure to use hot Sofkey to avoid any bacterial growth.
- Store the cake in an airtight container to avoid any contamination.
Food history:
Sofkey is a traditional Native American drink made from cornmeal. It was often used as a substitute for coffee or tea. This recipe incorporates Sofkey into a chocolate cake for a unique twist on a classic dessert.
Flavor profiles:
This cake is rich and chocolatey with a subtle corn flavor from the Sofkey.
Serving suggestions:
Serve this cake as a dessert after a meal or as a sweet treat with coffee or tea.
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Taste: Rich, Moist, Chocolatey, Sweet, Decadent