My favorite kind of Fridays are the ones I spend all by myself, in my room, with my favorite movie on, eating a cookie, lazing around, browsing through several beautiful food blogs in search of recipes to make. I'm always at Deb's blog, going through the same recipe list again and again, just to make sure I don't miss a single amazing post.
I had another recipe in mind before I stumbled upon this one, entitled "Everyday Chocolate Cake". I love names like that. Everyday chocolate cake. Doesn't that make you feel like you can get on it right away? Like it'll be the easiest thing you'll do and the tastiest thing you'll eat all day. I'm always up for chocolate and of course, baking. I literally got into it right away.
And.... It was the easiest thing I'd done and the tastiest thing I'd eaten all day. I've read in several food blogs that many found this cake to be too dry or too dense. Fortunately, not in my case. It turned out to be rich in chocolate and tender in texture. You can keep this cake refrigerated for up to a day (maybe more, but in my case the cake didn't make it past one day).
It's something you can whip up when you have your occasional chocolate cake cravings. It's so simple. Make, bake and eat :)
Everyday Chocolate Cake
from Magnolia Bakery at Home by Allysa Torey
1 stick (113g) unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg, at room temperature
1 cup buttermilk
1 tsp vanilla extract
1 1/2 cups all-purpose flour
3/4 cup Dutch-process cocoa powder*
1/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
*If you'd like to use natural cocoa instead of Dutch-process cocoa, you'll want to use 1/2 tsp baking soda and no baking powder.
Preheat oven to 325F (160C). Butter and lightly flour a 9x5 inch loaf pan. In a large bowl, cream the butter until smooth with an electric mixer. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and beat well, then the buttermilk and vanilla. Batter might look uneven, fear not.
Sift the flour, cocoa and baking soda, baking powder and salt together into your wet ingredients. Stir together with a spoon until well blended, do not over mix.
Pour batter into prepared loaf pan. Bake for about 60 minutes or until toothpick inserted in the centre of the loaf comes out clean. Cool in pan on a rack for 10 to 15 minutes, invert onto a platter and let cool completely, do not attempt to slice the cake while still hot, it will fall apart.