The name of this cake says it all: Everyday chocolate cake. I got the idea from a blog I like,17 and Baking, who got it from Smitten Kitchen, who got it from Magnolia Bakery Cookbook. Let me point out-the same concept for an easy chocolate cake but all the versions are a little different. The original version uses buttermilk as the liquid, the others feature (of all things) red wine or a combination of red wine and yogurt. I used only yogurt for my version because I’ve never baked a cake using yogurt. The red-wine version has me intrigued enough to want to try it soon.
Back to the cake. It’s not called Every Day Chocolate cake because you can make it every day. Although,because it is mixed in one bowl and cooked in one pan and only needs a dusting of confectioners sugar it’s easy enough to make if not every day than at least a couple of days in a week. Most likely it’s so-called because it’s casual enough to be a snacking cake and with the right accoutrements-a spoonful of raspberry coulis,a dollop of freshly whipped cream-it can be dressed up as dessert for a dinner party.
This is not the sort of cake that wants to be shown off and protected beneath a glass dome. This cake is ready and waiting as an after work or school snack,accompanied by a cold glass of milk.
I’m used to using either buttermilk or sour cream in cakes I bake.Especially with a chocolate cake, the tang seems to go very well with cocoa. I was not prepared for the results of using yogurt. For one, it makes the batter incredibly thick. After thinking I had done something terribly wrong I did further research and found this is common. Some suggest you add a little milk to the batter. I chose not to,I wanted to see what the results would be like from the thick batter.
The resulting cake is soft with a tight crumb. This is not a bad thing. Sort of like a pudding cake. The whipped cream brings it over the top. I missed that extra something that buttermilk gives to cakes, so the next time I make this I’ll use the buttermilk. The version below uses buttermilk, if you’d like to use yogurt just substitute 1 cup of plain full fat yogurt and enjoy!
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 all-purpose flour
3/4 cup Dutch cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat the oven to 325 F. Butter and flour a 9×5″ loaf pan.
Beat the butter on medium speed with an electric mixer until smooth. Add the sugars and cream until lightened and fluffy, about 3 minutes. Beat in the egg until well combined, then mix in the yogurt, and vanilla. The batter might look curdled, but don’t worry. Sift in the flour, cocoa, baking soda, baking powder, and salt. Stir with a spoon until there are no streaks of flour left, scraping down the sides of the bowl and being careful not to over mix.
Scrape the batter into the loaf pan and bake 60-70 minutes, or until a thin knife inserted into the center of the loaf comes out clean. Cool the loaf in the pan on a rack for 10-15 minutes, then run a knife around the edges and turn it out onto the rack to cool completely.