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
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