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Everyday Chocolate Cake

I made this cake for the first time over a year ago. I remember that my husband was out in the field for a month and that my kids and I ate it for dinner one night. It was gone so quickly that I didn’t have a chance to take photos!

So when bittersweet chocolate came up as this week’s Thursday theme I immediately thought of this cake. I’ve kind of been looking for an excuse to make it again so even though it technically doesn’t have bittersweet chocolate in it, I had to go for it. It is exactly as the name implies: a no-fuss chocolate cake that you can throw together in just over an hour. It has no frosting but a dusting of powdered sugar or some whipped cream both make perfect toppings.

Next time you’re craving something chocolatey but don’t have the energy for something fancy, make this. Just trust me. And to go with that you should make Nicole’s Italian Hot Chocolate with Orange Scented Whipped Cream because what goes better with chocolate than more chocolate?

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Everyday Chocolate Cake

Everyday Chocolate Cake

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes

from Smitten Kitchen

Ingredients

  • ½ cup 1 stick or 4 ounces unsalted butter, softened
  • 1 cup firmly packed light brown sugar
  • ½ cup granulated sugar
  • 1 large egg, at room temperature
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ¾ cup cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Instructions

  1. Preheat the oven to 325F. Butter and lightly flour a 9x5x3-inch loaf pan.
  2. 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 3 minutes. Add the egg and beat well, then the buttermilk and vanilla.
  3. Sift the flour, cocoa, baking soda, baking powder 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.
  4. 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.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 250Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 147mgCarbohydrates: 39gFiber: 1gSugar: 24gProtein: 4g

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© Amanda Livesay

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Reader Interactions

Comments

  2. dana says

    Hi Fake Ginger – I will definitely try this cake. And can I say, I love your blog? I’ve made a few of the recipes you’ve posted and they’re wonderful. I’m happy that your husband is home safe and sound. Good luck with everything and have a happy new year!

    Reply

  3. Tracey says

    Chocolate cake for dinner? You are so my kind of family, can I come move in? :)

    Reply

  5. Amanda says

    I made this twice today. I am an AF wife and a young lady in the spouses group I’m in just had a baby. I signed up to bring her dinner tonight. It smelled so heavenly when I was making it I HAD to make it for my family tonight. My kids literally licked their plates clean. I love your blog and recipes! Thank you!

    Reply

  7. Carrie @ Bakeaholic Mama says

    This looks awesome. I only make cakes for special occasions. I need to whip up more of these “every day” ones for my kids.

    Reply

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