Simply Chocolaty cake
Sometimes you crave for something and you want it right away. I was craving for a really dark chocolate cake and within a matter of minutes I was baking one. It’s easy and quick to make, the kids might want to eat it with a glass of milk and adults with coffee or tea. My four year old daughter who’s at home these days enjoyed adding the ingredients and we both had a great time baking it!
The recipe is from smitten kitchen.com
The recipe is from smitten kitchen.com
Ingredients:
½ cup (1 stick or 4 ounces) unsalted butter, softened
1 cup firmly packed light brown sugar
½ cup granulated sugar
1 large egg, at room temperature
1 cup buttermilk
1 tsp vanilla extract
1 ½ cups all-purpose flour
¾ cup Dutch cocoa powder
¼ tsp baking soda
½ tsp baking powder
¼ tsp salt
Method:
Preheat the oven to 325°F. Butter and lightly flour a baking pan.
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 over mix. Scrape down the batter in the bowl, making sure the ingredients are well blended.
Pour the batter into the prepared loaf pan. Bake for 55- 60 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 tea coffee.
½ cup (1 stick or 4 ounces) unsalted butter, softened
1 cup firmly packed light brown sugar
½ cup granulated sugar
1 large egg, at room temperature
1 cup buttermilk
1 tsp vanilla extract
1 ½ cups all-purpose flour
¾ cup Dutch cocoa powder
¼ tsp baking soda
½ tsp baking powder
¼ tsp salt
Method:
Preheat the oven to 325°F. Butter and lightly flour a baking pan.
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 over mix. Scrape down the batter in the bowl, making sure the ingredients are well blended.
Pour the batter into the prepared loaf pan. Bake for 55- 60 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 tea coffee.
