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Everyday Chocolate Cake

October 7, 2010

Everyday Chocolate Cake
Adapted from SmittenKitchen, which was adapted from Magnolia Bakery At Home

  • 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 skim milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3/4 cup  baking cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Preheat the oven to 325°F. Butter and lightly flour a 9×5×3-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 milk and vanilla. Don’t worry if the batter looks a little uneven or lumpy. Sift the flour, cocoa, baking soda 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. Serve with whipped cream and fresh berries, if you’re feeling fancy.

I definitely was feeling fancy. I served it with heavy whipped cream and sliced strawberries. It was fudgy and rich and complimented the strawberries and whipped cream oh so well.

 

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