Everyday chocolate cake
When I told my husband I was going to make this recipe, he replied “that’s good, because chocolate cake should be every day!” We still prefer to make Nigella Lawson’s dense chocolate loaf cake for our go-to chocolate cake recipe (and incidentally, it’s one of the most-viewed posts on Nashville Foodies!) This cake is a bit dry in our opinion, but then again, everything else does taste dry compared to Nigella’s recipe. If you find yourself without a bar of good chocolate to make the dense chocolate loaf cake, everyday chocolate cake is a good option. We enjoyed it topped with ice cream.
Everyday chocolate cake
Ingredients:
1/2 cup butter, softened
1 cup firmly packed light 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 Dutch cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon saltDirections:
1. Preheat the oven to 325°F. Butter and lightly flour a 9×5x3-inch loaf pan, or spray it with a butter-flour spray.
2. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
3. Add the sugars and beat until fluffy.
4. Add the egg and beat well, then the buttermilk and vanilla.
5. Sift the flour, cocoa, baking soda, baking powder and salt together right into your wet ingredients. Stir together with a spoon until well-blended but do not overmix. Scrape down the batter in the bowl, making sure the ingredients are well blended.
6. Pour the batter into the prepared loaf pan. Bake for 60 to 70 minutes, or until a cake tester inserted into the center of the loaf comes out clean. Cool in pan on a rack for about 10 to 15 minutes.
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