February 16, 2011
My Kind of Chocolate Cake
I have a thing for chocolate cake. When I am really craving something sweet my request is chocolate cake. But chocolate cake can mean a lot of different things to a lot of different people. I have learned this the hard way after being served some very sorry excuses for my kind of chocolate cake. In my opinion, my kind of chocolate cake is the best.
Why I love this cake, and you will too! I promise.
It is easy.
It takes one bowl.
It is hard to mess up.
And it works best when made in a Bundt pan, but any bread pan will work… Or you can make cup cakes, but this is dangerous, as they are mistaken for muffins and disappear much too quickly.
To really make this chocolate cake the hit of the party, serve it with real whipping cream.
Oh, and don’t skimp on the cocoa. Spend a little extra money and get the good stuff. My current cocoa of choice is Ghirardelli Unsweetened Cocoa. But top-shelf, but a strong performer at a manageable price.
What you need:
1/2 cup (1 stick) unsalted butter, softened
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1 large egg, at room temperature
1 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat the oven to 325°F. Butter and lightly flour your pan of choice. A traditional Bundt pan or 9x5x3-inch loaf pan work well.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy. Add the egg and beat well, then the buttermilk and vanilla. Don’t worry if the batter looks a little uneven.
Add the flour, cocoa, baking soda, baking powder and salt together right into your wet ingredients. Mix just until blended but do not overmix.
Pour the batter into the prepared pan. Bake for 60 to 70 minutes, or until a cake tester inserted into the center comes out clean. Cool in pan on a rack for about 10 to 15 minutes, then remove from pan. Serve with whipped cream and fresh berries.
And as always, Enjoy!