Everyday Chocolate Cake
from Smitten Kitchen
1/2 cup (1 stick) butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg, room temperature
1 cup buttermilk
1 teaspoon vanilla extract *
1 1/2 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Preheat the oven to 325F. Butter and lightly flour a 9x5x3-inch loaf pan.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until smooth. Add the sugars and beat until fluffy, about 2 minutes. Add the egg, buttermilk and vanilla. Beat well.
Sift the flour, cocoa, baking soda, baking powder and salt. Add all dry ingredients right into your wet ingredients. Stir together with a spoon until well-blended but do not over mix. Scrape down the batter in the bowl to ensure the ingredients are well blended.
Pour the batter into the prepared loaf pan (I used two smaller loaf pans). Bake for 40 to 50 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 minutes. Remove from the pan and set on the rack till completely cool.
*Since I was out of vanilla extract I replaced it with almond extract. I enjoyed the subtle hint of almond flavoring and decided next time to try it with coconut extract.