I also made 5 batches of this cake, which is my favorite chocolate cake recipe. I think the secret is the brown sugar -- it gives it that little extra something. The recipe is adapted from The Art of Simple Food by Alice Waters (Clarkson Potter 2007).
Makes 12 generous servings
4 ounces unsweetened chocolate, chopped
2 cups cake or all-purpose fflour
2 teaspoons baking soda
1/2 teaspoon salt
6 tablespoons cocoa powder
8 tablespoons (1 stick) butter, softened
2 1/2 cups dark brown sugar
2 teaspoons vanilla extract
3 large eggs, room temperature
1/2 cup buttermilk
1 1/4 cups boiling water
Preheat oven to 350 degrees.
Butter a 9-inch cake pan and line the bottom with parchment paper. Butter the parchment and dust the pan with a little cocoa powder. Shake out the excess.
Melt the chocolate. Set aside.
Sift the dry ingredients together.
In a large bowl, cream butter in mixer. Add the brown sugar and vanilla, and mix until fluffy.
Add the eggs one at a time and mix well to incorporate.
Stir in melted chocolate. Add half the dry ingredients and combine. Add the buttermilk and the rest of the dry ingredients and combine. Add the boiling water on low speed until just incorporated.
Pour batter into pan and bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
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