CHOCOLATE CAKE - RICH

By akselden

Ingredients

• 1 C. sugar, divided
• 1/4 C. cocoa
• 1/2 C. buttermilk, divided
• 3/4 tsp. vanilla, divided
• 1 stick unsalted butter, softened
• 1 egg, beaten
• 1 C. sifted cake flour
• 1/2 tsp. baking soda
• Pinch of salt
• 2 oz. chopped bittersweet chocolate, 1/4 C. heavy cream

Preparation

Step 1

1. Preheat oven to 375°F.

2. Butter and flour an 8" diameter by 2" deep cake pan and set aside.

3. Beat until well blended 1/2 C. sugar, cocoa, 1/4 C. buttermilk and 1/2 tsp. vanilla.

4. In another bowl, combine butter and 1/2 C. sugar; beat until light and creamy. Add egg a little at a time, beating until smooth between each addition. Beat in the cocoa mixture.

5. Combine flour, baking soda and salt. Resift together and beat into the
butter/cocoa mixture in two parts alternating with 1/4 C. buttermilk. Pour batter into prepared pan and bake for 30-35 minutes.

6. Let cake rest a few minutes before turning out onto a cake rack to cool.

7. For a glaze: in a double boiler melt chopped bittersweet chocolate, heavy cream and 1/4 tsp. vanilla. Stir until smooth and let cool to warm.

8. Pour over cake. If desired before glazing, split the cake in half and spread a filling of your choice between the layers.