[PHOTO TO COME]
A chocolate cake can be a lot of work – several bowls, pans for melting chocolate, spoons, spatulas, two cake pans, more bowls and pans for frosting or ganache – whew – who wants that in 8o degree weather? Not me. But, and it’s a big BUT, I did want chocolate cake. What to do? Well, turn to one of my trusty books for all things sweet, The Magnolia Bakery at Home, and that’s what you get, a bakery quality sweet at home. An everyday chocolate cake, not too fancy, not too messy, perfect for satisfying that deep chocolate craving while maintaining a bakery style presentation to wow your friends and taste & texture to wow your tongue.
Everyday Chocolate Cake
recipe from Magnolia Bakery at Home
1/2 cup butter, softened
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
1 cup buttermilk
1 teaspoon vanilla
1 1/2 cups 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 degrees.
Butter & flour a loaf pan.
Cream the butter until smooth.
Add the sugars and beat until fluffy.
Add the egg and beat well.
Add 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.
Pour the batter into prepared loaf pan.
Bake for 60 to 70 minutes, until a tester comes out clean.
Cool in pan, on rack, for about 15 minutes, then turn out of pan to cool completely.
Sprinkle the loaf with sifted confectioners’ sugar.