Ingredients and Weight:
- All-purpose flour: 3 cups (360g)
- Unsweetened cocoa powder: 1 cup (120g)
- Baking soda: 1 teaspoon (5g)
- Baking powder: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2.5g)
- Granulated sugar: 2 cups (400g)
- Light brown sugar: 1 cup (200g)
- Unsalted butter, softened: 1 cup (2 sticks or 226g)
- Large eggs: 3
- Buttermilk: 1 cup (240ml)
- Vanilla extract: 1 teaspoon (5ml)
Preparation Time: 20 minutes
Cooking Time: 30-35 minutes
Difficulty Level: 2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternately add the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before serving.
Nutritional Information:
- Calories: 350 per slice (1/8 of the cake)
- Fat: 15g
- Saturated fat: 9g
- Cholesterol: 70mg
- Sodium: 200mg
- Carbohydrates: 45g
- Dietary fiber: 2g
- Sugar: 30g
- Protein: 5g
Dish Characteristics:
- Rich, dense, and fudgy chocolate flavor
- Moist and tender crumb
- Perfect for chocolate lovers and special occasions
User Comments:
- "This is the best chocolate cake I've ever had! It's so moist and delicious, I couldn't stop eating it." - Emily
- "I love that this cake is made with real cocoa powder. It gives it such a deep and rich flavor." - John
- "This cake is so easy to make, and it always turns out perfect. It's my go-to recipe for chocolate cake now." - Mary
Special Precautions and Tips:
- Do not overmix the batter, as this can result in a tough cake.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk.
- To add even more chocolate intensity, you can substitute chocolate chips for half of the flour.
- This cake can be stored at room temperature for up to 3 days or in the refrigerator for up to 5 days.
