Everyday Chocolate Cake
Total Time
80 minutes
Rating
0 out of 5 stars
(0)
Ingredients
8 servings
- 1/2 cup (115 grams or 4 ounces) unsalted butter, softened
- 1 cup (190 grams) firmly packed light brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1 large egg
- 1 cup (235 ml) buttermilk
- 1 teaspoon (5 ml) vanilla extract
- 1 1/2 cups (195 grams) all-purpose flour
- 3/4 cup (60 grams) Dutch-processed cocoa powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea or table salt
How would you rate this recipe?
Preparation
Step 1
Heat your oven to 325°F. Butter and lightly flour a standard loaf pan, or spray it with a butter-flour spray.
Step 2
In a large bowl, on medium speed of an electric mixer, cream the butter until smooth.
Step 3
Add the sugars and beat until fluffy, about 3 minutes.
Step 4
Add the egg and beat well, then the buttermilk and vanilla. Don't worry if the batter looks a little uneven.
Step 5
Sift the flour, cocoa, baking soda, baking powder, and salt together right into your wet ingredients.
Step 6
Stir together with a spoon until well-blended but do not overmix.
Step 7
Scrape down the batter in the bowl, making sure the ingredients are well blended.
Step 8
Pour the batter into the prepared loaf pan.
Step 9
Bake for 60 to 70 minutes, or until a cake tester inserted into the center of the loaf comes out clean.
Step 10
Cool in pan on a rack for about 10 to 15 minutes, then cool the rest of the way out of the pan.
Step 11
Serve with whipped cream and fresh berries, if desired.
Step 12
Save recipe for the next time?
Chef's notes
Dutched cocoa makes this cake much darker and richer. If you don’t have it, you can use natural or non-Dutched cocoa, but the cake might sink in the middle a little.
This cake is even better on days 2 and 3 if wrapped tightly in foil and stored at room temperature.
