In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.
One example: Preheat oven to 375 degrees., Boil syrup, sugar and shortening over medium heat, stirring constantly., Remove from heat., Gradually stir in flour and nuts., Drop by teaspoonfuls about 3 inches apart on lightly greased cookie sheet., Bake 5 to 6 min., Remove from oven and let stand 5 min, before removing from sheet., May be rolled into cylindrical shape while still hot., If cooled too much, return to oven for a minute., Yield: 4 dozen cookies.
Solution is here: flour, nuts, corn syrup, shortening, brown sugar
Explanation: This is a good example, as we see the NER is generated correctly from the directions.

Now, solve this: Preheat the oven to 350., In a small bowl, whisk together 2 tablespoons each of the flour and cocoa powder., Butter two 9-inch round cake pans and line the bottoms with parchment paper., Butter the paper and dust the pans with the cocoa-flour mixture, tapping out the excess., In a medium bowl, whisk the 2 cups of flour and 1/4 cup of cocoa powder with 1/2 cup of the granulated sugar, and the baking powder, baking soda and salt., In the bowl of a standing electric mixer fitted with the whisk, beat the eggs with the brown sugar and the remaining 1/2 cup plus 1 tablespoon of granulated sugar at medium-high speed until thickened, about 5 minutes., At medium speed, gradually add 1/2 cup of the oil and beat for 3 minutes., Beat in the melted chocolate, then add the remaining oil in a thin stream, until thoroughly blended, scraping the side and bottom of the bowl., At low speed, beat in the buttermilk and vanilla., Remove the bowl from the mixer and gently mix in the dry ingredients by hand., Pour the cake batter into the prepared pans and bake in the center of the oven for about 25 minutes, until a toothpick inserted in the centers of the cakes comes out with a few moist crumbs attached., Cool the cakes in the pans for 20 minutes, then invert them onto a rack to cool completely., Peel off the parchment paper., Set one cake layer on a platter., Spread the mousse filling on top and cover with the second cake layer., Frost the cake all over with a thin layer of buttercream and refrigerate until set, about 5 minutes., Frost the cake with the remaining buttercream., Refrigerate the cake until the frosting is firm, at least 15 minutes, before serving., Set one cake layer on a platter., Spread the mousse filling on top and cover with the second cake layer., Frost the cake all over with a thin layer of buttercream and refrigerate until set, about 5 minutes., Frost the cake with the remaining buttercream., Refrigerate the cake until the frosting is firm, at least 15 minutes, before serving.
Solution:
flour, cocoa powder, butter, sugar, baking powder, baking soda, salt, eggs, brown sugar, canola oil, bittersweet chocolate, buttermilk, vanilla, Mousse filling