OH! My Gosh!!
I found this on The Smitten Kitchen
It belongs in the Clubhouse Recipe Box!
Everyday Chocolate Cake
Adapted from Magnolia Bakery At Home
Although I was thrilled with the result when I used Dutch cocoa and 1 teaspoon baking soda (in the original published recipe, 8/4/10), the cake rose and sank slightly in the baking process, a sign that the leavener was off. I retested this the next day with different levels of leavener and two different types of cocoa, in hopes to keep the cake aloft. I’ve updated the recipe below with the suggestion of Dutch cocoa, a reduced amount baking soda and the addition of baking powder. I found that the version with Dutch cocoa was darker with a more appealing chocolate flavor. But fear not: If you only have a natural or non-Dutched cocoa, you can still use it, but you’ll want to use 1/2 teaspoon baking soda and no baking powder. Here’s a photo of both versions side-by-side. Both were gleefully received. Happy baking!
- 1/2 cup (1 stick or 4 ounces) unsalted butter, softened
- 1 cup (6 7/8 ounces) firmly packed light brown sugar
- 1/2 cup (4 ounces) granulated sugar
- 1 large egg, at room temperature
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1/2 cups (6 3/4 ounces) all-purpose flour
- 3/4 cup (2 5/8 ounces) Dutch cocoa powder (see above for a natural cocoa adjustment)
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Preheat the oven to 325°F. Butter and lightly flour a 9×5x3-inch loaf pan, or spray it with a butter-flour spray. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and beat well, then the buttermilk and vanilla. Don’t worry if the batter looks a little uneven. 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.
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, at which point you can cool it the rest of the way out of the pan. Serve with whipped cream and fresh berries, if you’re feeling fancy.