My daughter made the Everyday Chocolate Cake after seeing it at Smitten Kitchen.
Actually she has made it 3 times. The last time was the best. She made it a bundt cake, added chocolate chips
and because we could not find buttermilk with a high fat content (our stores only had 99% fat free) the cake was dry.
We also live in California – the low altitude. That may also effect the moistness. Anyway, She did 3/4 c. buttermilk and 1/4 c. canola oil. It was baked for about 28 minutes at 375.
everyday chocolate cake
1/2 cup (1 stick or 4 ounces) unsalted butter, softened
1 cup (6 7/8 ounces) firmly packed light brown sugar
1/2 cup (4 ounces) granulated sugar
1 large egg, at room temperature
1 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups (6 3/4 ounces) all-purpose flour
3/4 cup (2 5/8 ounces) Dutch cocoa powder (see above for a natural cocoa adjustment)
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat the oven to 325°F. Butter and lightly flour a 9×5×3-inch loaf pan, or spray it with a butter-flour spray. In a large bowl, on the medium speed of an electric mixer, 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. Don’t worry if the batter looks a little uneven. 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. (If you only have a natural or non-Dutched cocoa, you can still use it, but you’ll want to use 1/2 teaspoon baking soda and no baking powder.)
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. Serve with whipped cream and fresh berries, if you’re feeling fancy.