Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup semisweet chocolate chips
- 1/2 cup white chocolate chips
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Spatula
- Piping bag
- Round piping tip
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Beat in vanilla extract.
6. Add the dry ingredients to the wet ingredients in three batches, alternating with the buttermilk and mixing until just combined.
7. Fold in the chocolate chips.
8. Pour the batter into the prepared pan and spread evenly.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
11. Place the cooled cake on a serving plate.
12. Fit a piping bag with a round tip and fill with melted white chocolate.
13. Starting from the center of the cake, pipe concentric circles of white chocolate around the cake.
14. Using a toothpick, draw a spiral from the center of the cake to the outer edge, creating a spiderweb pattern.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350 degrees F
Serving Size: 8-10
Nutritional Information:
Calories: 456
Fat: 21g
Carbohydrates: 61g
Protein: 6g
Substitutions for Ingredients
- All-purpose flour can be substituted with gluten-free flour.
- Butter can be substituted with vegan butter.
- Buttermilk can be substituted with almond milk.
Variations:
- Add 1/2 cup of chopped nuts to the batter for a crunchy texture.
- Substitute the white chocolate chips with dark chocolate chips.
Tips and Tricks:
- Make sure to grease and flour the cake pan to ensure the cake does not stick.
- Make sure to cool the cake completely before adding the white chocolate.
Storage Instructions:
The cake can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The cake can be reheated in a 350 degree F oven for 5-10 minutes.
Presentation Ideas:
- Dust the cake with powdered sugar for a festive look.
- Top with fresh berries for a pop of color.
Garnishes:
- Chocolate shavings
- Chopped nuts
- Whipped cream
Pairings:
- Coffee
- Hot chocolate
- Vanilla ice cream
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Mashed potatoes
Troubleshooting Advice:
- If the cake is not cooking evenly, cover the top with foil to prevent it from overbrowning.
Food Safety Advice:
- Make sure to wash your hands before handling the cake.
- Make sure to store the cake in an airtight container to prevent it from spoiling.
Food History:
Spiderweb cakes are believed to have originated in Germany in the 1800s. The cakes were traditionally served during the Christmas season and were decorated with a spiderweb pattern made from white chocolate.
Flavor Profiles:
This cake has a rich, buttery flavor with a hint of sweetness from the white chocolate chips.
Serving Suggestions:
This cake is best served with a cup of coffee or hot chocolate.
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Taste: Sweet, Moist, Chocolatey, Creamy, Rich