I have been waiting forever to make this cake. It’s been on my list forever, figuratively. It just looks so beautiful, simple and elegant. Something so easy and looks so beautiful. Plus, with all the cocoa in the recipe, it seemed like the perfect amount of decadence. You see, since this recipe was first published, I thought it would be best served with some nice and creamy vanilla ice cream or a nice dollop of whip cream. One of the great things about chocolate is that even when it turns out bad, it still turns out so very good. Clever and astute readers will see some black char marks around the crust of the cake. This is not intentional. This was because the power went out around the time when the timer was supposed to go off. The worst part was that the power went off just long enough to reset the time and timer on all the appliances, but not actually long enough to affect my internet, laptop battery or ceiling fan. Thus, I barely registered it. As a result, I forgot about the timer and had these guys in the oven too long. I don’t know how long I had them in there for, but it was definitely too long. But don’t let my negative experience steer you away from this recipe. If anything, do make it!!! Even though they were slightly burnt on the outside, it was still delicious. I have to be truthful and admit that it was a little drier than I had hoped, but considering the fact that I had it in the oven for far too long, I think it’s something we can over look. Considering how beautiful the batter looked and how moist it should have been, this really could have been spectacular. I simply served it with some Vanilla Ice Cream and turned them into ice cream sandwiches! All notions of them being dry were forgotten!!
[Ice Cream Sandwich photo not available due to me shoving it in my mouth before I remembered to take a photo!]
Easy Decadent Chocolate Cake!
Recreated from Smitten Kitchen
1/2 cup of butter 1 cup of brown sugar
1/2 cup of granulated sugar
1 cup of buttermilk
1 teaspoon of vanilla extract
1 1/2 cups of flour
3/4 cups of Dutch processed cocoa
1/4 teaspoon of baking soda
1/2 teaspoon of baking powder
1/4 teaspoon of salt
Turn on the oven to 325 degrees and line the loaf pan with parchment paper (or butter and flour it).
Cream butter and sugars together until light, fluffy and pale. Add the egg, buttermilk and vanilla. The batter will look odd, but don’t worry, it’s supposed to look that way.
Sift the rest of the ingredients into the wet ingredients and mix only until it is well blended, but DO NOT OVER MIX!!!
Pour the batter into the prepared pan and put in the oven for 60-70 minutes. (Try to keep a timer on your phone if you live in an area that constantly loses power)
When the cake tester/skewer comes out clean, let it cool in the pan and then slice. ENJOY!!