Everyday Chocolate Cake



Everyday Chocolate Cake...or as it appears in my mind, Chocolate Cake Everyday.




Everyday Chocolate Cake
slightly adapted from here

For the Cake:
230g (1 1/2 cups) plain flour
85g (3/4 cups) Dutch cocoa
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
115g (1/2 cup) unsalted butter, at room temperature
225g (1 cup) light brown sugar
125g  (1/2 cup) caster sugar
1 egg, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk

To Serve:
Crème Fraiche
Fresh raspberries

Preheat the oven to 180C (350F). Spray 23 cm x 13 cm  (9 inch x 5 inch) loaf pan with cooking oil spray and line it with baking paper or a nifty liner like I did. Set aside.

Sift the flour, cocoa, baking soda, baking powder and salt into a bowl and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars on medium-high for about 5 minutes. Reduce the speed to medium and add the egg and vanilla and beat well. Add the buttermilk. The mixture will look like a disaster at this point, but don't worry. Reduce the speed of the mixer to low and add the dry ingredients and mix gently until just combined.

Spoon the batter into the prepared pan and bake for 60 - 70 minutes or until a skewer inserted into the middle of the cake comes out clean. Leave to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Serve with fresh raspberries and crème fraiche.