Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon 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
- 2 cups semi-sweet chocolate chips
- 1 cup chopped walnuts
Special Equipment Needed:
- 2 9-inch round cake pans
- Electric mixer
- Wire cooling rack
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together 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. Beat in the vanilla extract.
6. Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients.
7. Fold in the chocolate chips and walnuts.
8. Divide the batter evenly between the two prepared cake pans.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Allow the cakes to cool in the pans for 10 minutes before turning out onto a wire cooling rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 12
Nutritional Information:
Calories: 441
Fat: 22g
Carbohydrates: 53g
Protein: 6g
Substitutions for Ingredients
- For the all-purpose flour, you can substitute whole wheat flour or gluten-free flour.
- For the butter, you can substitute margarine or coconut oil.
- For the buttermilk, you can substitute plain yogurt or milk.
Variations:
- For a different flavor, you can substitute the semi-sweet chocolate chips for white chocolate chips or peanut butter chips.
- You can also add other mix-ins such as dried fruit, nuts, or coconut.
Tips and Tricks:
- Make sure to cream the butter and sugar together until light and fluffy for a light and fluffy cake.
- Be sure to alternate adding the dry ingredients and the buttermilk to the butter mixture.
- Allow the cakes to cool completely before frosting.
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 the microwave for 30 seconds or in the oven at 350°F for 5 minutes.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream and a sprinkle of chopped walnuts.
- For a festive presentation, top the cake with fresh berries and a sprig of mint.
Garnishes:
- Whipped cream
- Chopped walnuts
- Fresh berries
- Sprig of mint
Pairings:
- Vanilla ice cream
- Hot fudge sauce
- Caramel sauce
Suggested Side Dishes:
- Fresh fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the cake is too dry, try adding a bit more buttermilk.
- If the cake is too dense, try adding a bit more baking powder.
Food Safety Advice:
- Be sure to use clean utensils and bowls when preparing the cake.
- Be sure to store the cake in an airtight container.
Food History:
Træstamme Kage is a traditional Danish cake that is often served during special occasions. It is a moist and flavorful cake that is sure to please any crowd.
Flavor Profiles:
Træstamme Kage has a rich and buttery flavor with hints of chocolate and nuts.
Serving Suggestions:
Træstamme Kage is best served with a dollop of whipped cream and a sprinkle of chopped walnuts.
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Region: Danish