Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1/2 cup sprinkles
Special equipment needed:
- 2 9-inch round cake pans
- Parchment paper
- Electric mixer
- Mixing bowls
- Whisk
- Spatula
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans with cooking spray and line the bottom with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate mixing bowl, beat together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Slowly pour in the boiling water, stirring until the batter is smooth.
6. Fold in the sprinkles.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake 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: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (175°C)
Serving size:
12 servings
Nutritional information:
Calories: 350
Fat: 12g
Saturated Fat: 2g
Cholesterol: 35mg
Sodium: 400mg
Carbohydrates: 58g
Fiber: 2g
Sugar: 40g
Protein: 5g
Substitutions for ingredients:
- Instead of buttermilk, you can use regular milk or almond milk.
- Instead of vegetable oil, you can use melted coconut oil or melted butter.
- Instead of sprinkles, you can use chocolate chips or chopped nuts.
Variations:
- Add a layer of frosting between the two cake layers.
- Use different colored sprinkles for a different look.
- Add a tablespoon of instant coffee to the boiling water for a mocha flavor.
Tips and tricks:
- Make sure to measure the ingredients accurately for the best results.
- Don't overmix the batter, as this can result in a tough cake.
- Let the cakes cool completely before frosting them.
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 until warm.
Presentation ideas:
- Dust the top of the cake with powdered sugar.
- Add a dollop of whipped cream on top of each slice.
- Drizzle chocolate sauce over the top of the cake.
Garnishes:
- Fresh berries
- Chocolate shavings
- Sprinkles
Pairings:
- Vanilla ice cream
- Hot chocolate
- Coffee
Suggested side dishes:
- Fresh fruit salad
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the cake is too dry, try adding more buttermilk or oil to the batter.
- If the cake is too moist, try reducing the amount of liquid in the batter.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling food.
- Use separate cutting boards for raw meat and vegetables to prevent cross-contamination.
Food history:
- Chocolate cake has been around since the 18th century, but it wasn't until the 19th century that cocoa powder was invented, making it easier to make chocolate cake.
Flavor profiles:
- Rich chocolate flavor with a sweet and colorful sprinkle crunch.
Serving suggestions:
- Serve the cake on a decorative cake stand for a special occasion.
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Taste: Rich, Moist, Sweet, Chocolatey, Decadent