Simply Chocolate Cake

This cake is great and simple. Chocolatey but not overly sweet. Delicious and not long lasting at all. It gets gone. Quickly.

Simple Chocolate Cake
Inspired by Smitten Kitchen

1/2 c unsalted butter, room temperature
1 c firmly packed light brown sugar
1/2 c granulated sugar
1 large egg, room temperature
1 c buttermilk (or regular milk plus lemon juice or vinegar equalling 1 c. Do you know this trick? It’s great.)
2 t vanilla extract
1 1/2 c A-P flour
1/2 c cocoa powder
1/4 c Ovaltine (because I ran out of cocoa powder. If you have enough cocoa powder, use 3/4 c and no Ovaltine, unless you want to found out how it ended up. [Pretty darn good.])
1/4 t baking soda
1/2 t baking powder
1/4 t salt
1 c chocolate chips (semi-sweet, milk, or a combination)

Preheat oven to 325 degree F. Butter and lightly flour 9 x 9 pan.

Cream the butter until smooth with an electric mixer on medium.

Add the sugars and continue to beat until fluffy, about three minutes. Add the egg. Mix to incorporate. Then, add the buttermilk and vanilla. The batter will look a little… off. Too runny. Too clumpy. That’ll be correctly shortly. Leave it be for now.

Sift the dry ingredients (flour, cocoa, Ovaltine (if using), baking soda, baking powder, and salt). If you want this to be a one bowl dish, just sift the dry right into the wet ingredients! So great. Don’t overmix; just stir until combined, scraping down the sides. Fold in chocolate chips.

Pour batter into a loaf pan or a 9 x 9 pan. You know; that one you buttered earlier. Bake for 65 minutes, or until a tester comes out clean. Cool in the pan for 10 minutes, then plop out and let it completely cool.

Enjoy it while you can. Like I said, this cake magically disappears.

 

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