Wo: A Traditional Asian Delicacy - Step by Step Recipe

Ingredients

  • 2 cups of all-purpose flour
  • 1 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1/2 cup of unsalted butter at room temperature
  • 1 cup of granulated sugar
  • 1/2 cup of packed brown sugar
  • 2 large eggs
  • 1 teaspoon of pure vanilla extract
  • 1 cup of buttermilk
  • 1/2 cup of cocoa powder
  • 1 cup of hot water
  • 2 cups of chopped dark chocolate
  • 1/2 cup of heavy cream for the ganache

Steps and instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  2. In a medium bowl, combine the flour, baking soda, and salt. Set aside.
  3. In a large bowl, use an electric mixer to cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually beat in the flour mixture alternately with the buttermilk until just blended.
  6. In a small bowl, dissolve the cocoa in the hot water, then mix it into the batter until well incorporated.
  7. Spread the batter evenly into the prepared pan and smooth the top with a spatula.
  8. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan on a wire rack.
  9. While the cake is cooling, make the ganache: In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the chopped dark chocolate. Let stand for a few minutes, then stir until smooth.
  10. Pour the ganache over the cooled cake, spreading it out evenly with a spatula. Allow the ganache to set before serving.

Tools for making

  • Mixing bowls - You will need a few mixing bowls to combine and mix the ingredients.
  • Electric mixer - An electric mixer will be helpful for creaming the butter and sugar.
  • 9x13 inch baking pan - This size of baking pan is required to bake the cake.
  • Spatula - A spatula will be useful for smoothing the batter and spreading the ganache.
  • Toothpick - You will need a toothpick to test the doneness of the cake.
  • Small saucepan - A small saucepan will be used to heat the cream for the ganache.
  • Wire rack - A wire rack is needed for cooling the cake.

Recipe variations

  • Substitute all-purpose flour with whole wheat flour for a healthier version.
  • Add 1 cup of chopped nuts (such as walnuts or pecans) to the batter for extra crunch.
  • Swap the regular cocoa powder with dark chocolate cocoa powder for a richer chocolate flavor.
  • Replace the buttermilk with plain yogurt or sour cream for a tangier taste.
  • Add 1 teaspoon of instant coffee granules to the cocoa powder mixture for a hint of coffee flavor.
  • Create a gluten-free version by using a gluten-free flour blend.
  • Make it vegan by using plant-based butter and replacing the eggs with flax eggs or applesauce.
  • Add a layer of fruit preserves or fresh fruit between the cake and ganache for a fruity twist.
  • Add 1 teaspoon of ground cinnamon to the dry ingredients for a subtle spiced flavor.
  • Drizzle caramel sauce over the ganache for a caramel-chocolate combination.

Recipe overview

This delicious chocolate cake recipe will definitely become a favorite in your home! With a rich and moist crumb and a decadent dark chocolate ganache, it's the perfect treat for any occasion. The recipe is straightforward and easy to follow, making it ideal for bakers of all levels. The cake itself has a rich chocolate flavor enhanced by the addition of buttermilk, while the ganache topping adds an extra layer of indulgence. Whether you're celebrating a birthday, hosting a dinner party, or just craving something sweet, this chocolate cake is sure to impress! Enjoy the process of creating this delightful dessert and most importantly, savor every bite.

Common questions

  1. Can I use a different type of flour? Yes, you can try using whole wheat flour or a gluten-free flour blend as a substitute. However, keep in mind that the texture and taste of the cake may vary.
  2. Can I use salted butter instead of unsalted butter? Yes, you can use salted butter, but you may want to reduce the amount of salt in the recipe to balance the flavors.
  3. Can I use regular milk instead of buttermilk? Yes, you can use regular milk, but the buttermilk adds moisture and tanginess to the cake. To substitute, use 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using in the recipe.
  4. Can I use a different type of chocolate for the ganache? Absolutely! You can use milk chocolate, semi-sweet chocolate, or white chocolate depending on your preference. Just keep in mind that the taste and sweetness may vary.
  5. Can I make this cake in a different pan size? Yes, you can adjust the baking time and temperature depending on the pan size. For smaller pans, reduce the baking time and temperature, and for larger pans, increase them accordingly. Keep an eye on the cake and use a toothpick to check for doneness.
  6. Can I add nuts or other mix-ins to the cake batter? Absolutely! You can add chopped nuts, chocolate chips, or any other mix-ins of your choice to enhance the flavor and texture of the cake.
  7. Can I make the cake and ganache ahead of time? Yes, you can make the cake and ganache ahead of time. Store the cooled cake in an airtight container at room temperature for up to 3 days. The ganache can be stored in the refrigerator for up to 1 week and reheated gently before pouring it over the cake.

Serving dishes and utensils

  • Mixing bowls - Use mixing bowls to combine and mix the ingredients.
  • Electric mixer - An electric mixer will make it easier to cream the butter and sugars together.
  • Spatula - A spatula is useful for smoothing the batter in the baking pan and spreading the ganache.
  • 9x13 inch baking pan - Use a 9x13 inch baking pan to bake the cake.
  • Wire rack - Allow the cake to cool on a wire rack to prevent it from becoming soggy.
  • Toothpick - Use a toothpick to check if the cake is fully baked by inserting it into the center.
  • Small saucepan - Use a small saucepan to heat the heavy cream for the ganache.

Origin stories

The origins of chocolate cake can be traced back to 1764 when Dr. James Baker discovered how to make chocolate by grinding cocoa beans between two massive circular millstones. However, it wasn't until the mid-19th century that chocolate was incorporated into cake batter, a result of the creation of baking powder. The very first chocolate cake recipe appeared in Eliza Leslie's cookbook in 1847, but it was a far cry from what we enjoy today. It wasn't until the 20th century that chocolate cake as we know it began to take shape. As cocoa production improved and chocolate became cheaper, it became a popular ingredient in cakes, creating a dessert that's now a staple in many cultures and celebrations. A fun bit of trivia is that January 27th is National Chocolate Cake Day in the United States, a day dedicated to celebrating and enjoying this delightful dessert.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.