Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup soy milk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Whisk
- Measuring cups and spoons
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan with cooking spray or butter and flour.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another mixing bowl, beat the soy milk, vegetable oil, eggs, and vanilla extract with an electric mixer until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour in the boiling water and stir until the batter is smooth.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Remove the cake from the oven and let it cool in the pan for 10 minutes.
8. Run a knife around the edges of the cake to loosen it from the pan, then invert the cake onto a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Total time: 45-50 minutes
Temperature:
Oven temperature: 350°F (180°C)
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 350
Fat: 14g
Saturated Fat: 2g
Cholesterol: 35mg
Sodium: 500mg
Carbohydrates: 55g
Fiber: 3g
Sugar: 35g
Protein: 6g
Substitutions for ingredients:
- Soy milk can be substituted with any other non-dairy milk or regular milk.
- Vegetable oil can be substituted with melted coconut oil or canola oil.
- Eggs can be substituted with flax eggs or applesauce for a vegan version.
- Granulated sugar can be substituted with coconut sugar or brown sugar.
Variations:
- Add 1 cup of chocolate chips to the batter for extra chocolatey goodness.
- Top the cake with whipped cream or frosting for added sweetness.
- Add 1 teaspoon of cinnamon to the dry ingredients for a spicy twist.
Tips and tricks:
- Make sure to use boiling water to help dissolve the cocoa powder and create a smooth batter.
- Don't overmix the batter, as it can result in a tough cake.
- Let the cake cool completely before frosting or adding any toppings.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap the cake tightly in plastic wrap and store 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 for a simple presentation.
- Top the cake with fresh berries or chocolate shavings for an elegant touch.
Garnishes:
- Fresh berries
- Chocolate shavings
- Whipped cream
- Powdered sugar
Pairings:
- A glass of cold soy milk or almond milk
- A cup of hot coffee or tea
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding more soy milk or vegetable oil to the batter.
- If the cake is too moist, try reducing the amount of boiling water in the recipe.
Food safety advice:
- Make sure to wash your hands and all cooking utensils before starting the recipe.
- Use a food thermometer to ensure the cake is fully cooked before serving.
Food history:
- Chocolate cake has been a popular dessert since the late 1800s, and has evolved over time to include various ingredients and flavors.
Flavor profiles:
- Rich, chocolatey, and slightly sweet.
Serving suggestions:
- Serve the cake as a dessert after a meal, or as a sweet treat with a cup of coffee or tea.
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Taste: Rich, Sweet, Chocolatey, Creamy, Nutty