Monday, August 23, 2010

Everyday Chocolate Cake

I needed to make some mini loaf somethings for some people at church and decided to make this recipe I saw on Smitten Kitchen. I wasn't as happy with the results as I as expecting.. The cake looked rich and moist online, but it turned out to be slightly dry. I made 2 batches, 1 with dutch processed cocoa and 1 with regular natural cocoa. I only got to taste the one with natural cocoa, it had really good flavor and didn't turn out bad, other than the fact that you kind of had to choke it down. I think i'll stick to the Chocolate Yogurt Loaf Cake i've made before.
Everyday Chocolate Cake

1/2 cup unsalted 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 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. Optional: serve with whipped cream and fresh berries.

*If you don't have buttermilk (like me..I never buy it), mix just under 1 c. milk with 1 T. either lemon juice or white vinegar and let sit for 5 minutes.
*If you don't have dutch processed cocoa, just use natural cocoa, up the baking soda to 1/2 t. and omit the baking powder. Follow TawnyAlexander on Twitter

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