Chocolate Cake with organic ALOVITOX® Cacao Powder
I asked AI to make me a chocolate cake recipe and here's how it turned out. First of all, I made a typo while I was telling it my pan size and I put three inch instead of eight inch. So after I combined all the ingredients, I just ended up using one cake pan instead of two and just combined everything as if it was a six inch cake pan and it still worked out.
I had this new organic cacao powder that I wanted to use and that's why I'm making this today. While I was waiting for the cake to bake for 25 minutes, I stirred up some homemade whipped cream. This is my favorite thing to do.
I love it. It tastes so good. I went out to my garden and got some organic mint as a garnish and then I chilled the cake and got it ready for topping it.
After I put the whipped cream on, I put on strawberries, mint, and cacao nibs. I have to admit AI did a good job on this one. It was really good and I'll put the recipe below.
6(or 8)Inch” Chocolate Cake with Whipped Cream Top (No Vegetable Oil)
Ingredients
For the Cake:
1/2 cup all-purpose flour
1/4 cup unsweetened ALOVITOX® cacao powder
1/2 cup granulated sugar
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 cup unsalted butter, melted and cooled
1/2 cup buttermilk, room temperature
1 large egg, room temperature
1/2 tsp vanilla extract
1/4 cup hot water
For the Whipped Cream:
1 cup heavy whipping cream, chilled
2 tbsp powdered sugar
1/2 tsp vanilla extract
Instructions
For the Cake:
Preheat and Prepare Pans:
Preheat your oven to 350°F (175°C).
Grease and flour the cake pan or line it with parchment paper.
Dry Ingredients:
In a medium bowl, sift together the flour, cacao powder, sugar, baking soda, baking powder, and salt.
Wet Ingredients:
In a separate bowl, whisk together the melted butter, buttermilk, egg, and vanilla extract until well combined.
Combine Ingredients:
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Add the hot water to the batter, mixing slowly until the batter is smooth. The batter will be thin, which is normal.
Bake the Cake
Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
For the Whipped Cream:
Chill Bowl and Whisk:
Place a mixing bowl and whisk attachment in the refrigerator for about 10-15 minutes to chill.
Whip the Cream:
Pour the chilled heavy whipping cream into the chilled bowl.
Add the powdered sugar and vanilla extract.
Whip the cream on medium-high speed until soft peaks form. Be careful not to over-whip.
Assemble the Cake:
Decorate
Optionally, garnish with strawberries, mint, cacao nibs.
Enjoy!
