Ingredients
- For the cakes:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1 cup well-shaken buttermilk*
- 1 teaspoon vanilla
- 1 stick (1/2 cup) unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- to substitute buttermilk, add 1 tablespoon white vinegar or lemon juice to 1 cup milk. Let stand 10 minutes before using.
Preparation
Step 1
Preheat oven to 350 degrees F.
Whisk together flour, cocoa powder, baking soda and salt in a bowl until combined. In a small bowl stir together buttermilk and vanilla. In a large bowl, using an electric mixer on medium-high speed, beat together butter and brown sugar until pale and fluffy. Add egg and beat until well blended. Reduce mixer speed to low and alternatively add the flour mixture and buttermilk in batches, beginning and ending with the flour mixture. Scrape down sides after each batch, and mix until smooth.
For round cakes, spoon batter into 2 1/2 inch circles onto a parchment lined or buttered baking sheet. Space about 2 inches apart. Bake until puffed up and spring back when lightly touched, about 10 minutes.
Using a spatula, transfer to a baking rack to cool. Once cool, fill one with filling and top with another.
Makes about 16 3-inch filled cakes.