Granulated sugar allows the pure chocolate flavor to shine through in this easy-to-make cake. Buttermilk gives it a moist texture, while Dutch process cocoa imbues the cake with a deep chocolate taste.
2 teaspoons all-purpose flour
1 cup all-purpose flour
1/2 cup Dutch process cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons butter, softened
1 teaspoon vanilla extract
1 1/4 cups granulated sugar
2 large eggs
2/3 cup fat-free buttermilk
1/2 teaspoon powdered sugar (optional)
How to Make It
Preheat oven to 350°.
Coat an 8-inch square baking pan with cooking spray; dust with 2 teaspoons flour. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt, stirring with a whisk.
Place butter in a large bowl; beat with a mixer at medium speed until smooth. Add vanilla; beat well. Add granulated sugar, 1/4 cup at a time, beating well after each addition. Beat at medium-high speed 3 minutes. Add eggs, one at a time, beating well after each addition.
Beating at low speed, add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat just until smooth.
Pour batter into prepared pan. Bake at 350° for 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over top of cake, if desired.
So I actually ran out of all purpose flour (who does that?) and had to use some whole wheat pastry flour I had on hand. The texture was obviously affected by this and the cake was very crumbly. That said, the flavor was excellent and I will look forward to making this again with APF next time. Want to dress this up for company? Try some fresh strawberries and fresh whipped cream on top. YUM.