INDISPENSABLE CHOCOLATE CAKE
1/2 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
4 ounces (8 tablespoons) unsalted butter, softened
1 cup plus 2 tablespoons sugar
3 large eggs
6 tablespoons buttermilk
3/4 teaspoon vanilla extract
Preheat oven to 350 degrees F. Spray an 8-inch square pan with cooking oil spray. Line the bottom with parchment paper.
Sift together the cocoa powder, flour, baking powder and salt; set aside.
With an electric mixer, cream together the butter and sugar until smooth. Add the eggs one at a time, beating for 15 seconds after each addition.
In a small bowl or measuring cup, stir together the buttermilk and the vanilla. On low speed, add one-third of the cocoa and flour mixture to the butter and sugar mixture, mixing until combined. Add half the buttermilk and mix well. Repeat, alternating the dry and wet mixtures, combining each set of ingredients before adding the next. Evenly spread the batter into the prepared cake pan.
Bake until a skewer inserted in the middle comes out clean, 25-35 minutes.
The cake can be made a day in advance; wrap in plastic wrap when totally cooled and store at room temperature.
Servings: 6
Adapted from source: A Passion for Desserts by Emily Luchetti
1/2 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
4 ounces (8 tablespoons) unsalted butter, softened
1 cup plus 2 tablespoons sugar
3 large eggs
6 tablespoons buttermilk
3/4 teaspoon vanilla extract
Preheat oven to 350 degrees F. Spray an 8-inch square pan with cooking oil spray. Line the bottom with parchment paper.
Sift together the cocoa powder, flour, baking powder and salt; set aside.
With an electric mixer, cream together the butter and sugar until smooth. Add the eggs one at a time, beating for 15 seconds after each addition.
In a small bowl or measuring cup, stir together the buttermilk and the vanilla. On low speed, add one-third of the cocoa and flour mixture to the butter and sugar mixture, mixing until combined. Add half the buttermilk and mix well. Repeat, alternating the dry and wet mixtures, combining each set of ingredients before adding the next. Evenly spread the batter into the prepared cake pan.
Bake until a skewer inserted in the middle comes out clean, 25-35 minutes.
The cake can be made a day in advance; wrap in plastic wrap when totally cooled and store at room temperature.
Servings: 6
Adapted from source: A Passion for Desserts by Emily Luchetti
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cakes
Desserts - Cakes
- Cheese Filled Coffee Cake (using yeast)
- Sour Cream Pound Cake
- Pistachio Cake with Chocolate Tunnel (using cake mix)
- Banana Choc-Chip Cake (using sour cream, 13x9)
- Glazed Chocolate Mini Loaves and Glazed Chocolate Mint Mini Loaves
- Magdalenas (little cakes using olive oil, Spanish)
- The Catered Affair Aunt Selma's Chocolate Cake with Espresso Glaze (Bundt cake)
- Pumpkin Pie Crumble Cake (using cake mix)
- Chocolate Chip Marble Coffee Cake (using sour cream and mini chocolate chips)
- Italian Love Cake (using cake mix and ricotta cheese)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute