Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cocoa powder
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup unsalted butter, softened
- 1/4 tsp salt
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Double boiler or microwave-safe bowl
- Piping bag with large star tip
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour a 9-inch springform pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
4. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and vanilla extract. Mix until just combined.
5. Fold in the chocolate chips.
6. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely before removing it from the pan.
8. To make the frosting, melt the chocolate chips and heavy cream together in a double boiler or microwave-safe bowl. Stir until smooth.
9. In a separate bowl, beat together the powdered sugar, cocoa powder, butter, and salt until light and fluffy.
10. Gradually add the melted chocolate mixture to the butter mixture, beating until well combined.
11. Transfer the frosting to a piping bag fitted with a large star tip.
12. Pipe the frosting onto the cooled cake in a decorative pattern.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
Preheat oven to 350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 520
Fat: 32g
Carbohydrates: 56g
Protein: 6g
Substitutions for ingredients:
- Regular milk can be used in place of buttermilk
- Semi-sweet chocolate chips can be used instead of milk chocolate chips
- Margarine can be used instead of butter
Variations:
- Add chopped nuts to the batter for added texture
- Use white chocolate chips in the frosting for a different flavor
- Add a layer of fresh berries between the cake layers for a fruity twist
Tips and tricks:
- Be sure to cream the butter and sugar well to ensure a light and fluffy cake
- Allow the cake to cool completely before frosting to prevent the frosting from melting
- Use a serrated knife to level the cake layers for a more even presentation
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave individual slices for 10-15 seconds to warm them up.
Presentation ideas:
Serve the cake on a decorative cake stand and garnish with fresh berries or chocolate shavings.
Garnishes:
Fresh berries, chocolate shavings, whipped cream
Pairings:
Coffee, tea, milk
Suggested side dishes:
Fresh fruit salad, vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding an extra tablespoon of butter to the batter
- If the frosting is too thick, add a splash of milk to thin it out
- If the cake is sticking to the pan, try greasing the pan with cooking spray instead of butter
Food safety advice:
Be sure to wash your hands and all cooking utensils before preparing the cake. Store the cake in an airtight container to prevent contamination.
Food history:
Torcik Wedlowski, also known as Wedel Cake, is a traditional Polish chocolate cake that originated in the 19th century. It is named after the Wedel chocolate company, which was founded in Warsaw in 1851.
Flavor profiles:
Rich chocolate flavor with a creamy, buttery frosting
Serving suggestions:
Serve the cake as a dessert after a dinner party or as a special treat for a birthday or holiday celebration.
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Region: Polish