Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1/2 cup semisweet chocolate chips
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Wire rack
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In another mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla extract.
6. Gradually add the flour mixture to the butter mixture, alternating with the milk and sour cream, and beating until just combined.
7. Fold in the chocolate chips.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Total time: 45-50 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 330
Fat: 17g
Saturated Fat: 10g
Cholesterol: 75mg
Sodium: 250mg
Carbohydrates: 43g
Fiber: 2g
Sugar: 28g
Protein: 5g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or soy milk.
- Sour cream can be substituted with Greek yogurt or buttermilk.
- Semisweet chocolate chips can be substituted with milk chocolate chips or dark chocolate chips.
Variations:
- Add chopped nuts, such as walnuts or pecans, to the batter.
- Add a teaspoon of espresso powder to the batter for a mocha flavor.
- Top the cake with whipped cream and fresh berries.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar to ensure a smooth batter.
- Do not overmix the batter to avoid a tough cake.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before frosting it.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave a slice of cake for 10-15 seconds or until warm.
Presentation ideas:
Dust the top of the cake with powdered sugar or cocoa powder. Pipe whipped cream or frosting around the edges of the cake.
Garnishes:
Fresh berries, chocolate shavings, or chopped nuts.
Pairings:
Serve the cake with a cup of coffee or hot chocolate.
Suggested side dishes:
Fresh fruit salad or vanilla ice cream.
Troubleshooting advice:
- If the cake is dry, it may have been overbaked. Reduce the baking time next time.
- If the cake is too dense, it may have been overmixed. Mix the batter until just combined next time.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the cake. Check the expiration date of all ingredients before using them.
Food history:
Swiss chocolate cake is a classic dessert that originated in Switzerland, a country known for its high-quality chocolate.
Flavor profiles:
Rich, chocolatey, and slightly tangy from the sour cream.
Serving suggestions:
Serve the cake as a dessert after a meal or as a sweet treat with coffee or tea.
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Region: Swiss