Thursday, July 16, 2009
This is a great "go-to" cake. It has been a favorite of mine since I found the recipe in Gourmet Magazine in 2003. It's moist and flavorful while remaining light and airy. It's not super rich, making it perfect for any occasion (even breakfast, as far as I'm concerned). Give it a go; my guess is that it will become a part of your repertoire as well.
adapted from Gourmet
serves 8 to 10
2 cups flour
3/4 cup unsweetened cocoa powder
1 1/4 t baking soda
3/4 t salt
1 1/2 sticks unsalted butter, softened
1 3/4 cups light brown sugar
2 large eggs
1 t vanilla
1 1/3 cups water
confectioners sugar for dusting
Preheat oven to 350 and put rack into middle position. Butter a 9 by 2-inch round cake pan and dust with flour, knocking out excess
Whisk together flour, cocoa, baking soda and salt.
With and electric mixer, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla.
Add the flour mixture and water, alternating, a little bit at a time, beginning and ending with the flour. Mix until just combined.
Pour batter into prepared cake pan and bake until springy to the touch and a cake tester or toothpick comes out clean, 55 minutes.
Cool cake in pan for 1 hour. Invert onto a rack or plate and then turn right side up and dust with confectioners sugar.