This is a moist and versatile cake that stores well. It can be made in any format from cupcakes to a multitiered wedding cake.

　　

Ingredients

makes one 9-inch round cake

　　4 ounces unsweetened chocolate, coarsely chopped

　　2 cups cake flour

　　2 teaspoons baking soda

　　1/2 teaspoon salt

　　6 tablespoons cocoa powder

　　8 tablespoons (1 stick) butter, softened

　　2 1/2 cups brown sugar

　　2 teaspoons vanilla extract

　　3 eggs, at room temperature

　　1/2 cup buttermilk, at room temperature

　　1 1/4 cups boiling water

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

Butter a cake pan and line the bottom with parchment paper. Butter the paper and dust the pan with flour or cocoa, shaking out the excess.

　　

Step 3

Put in a heat-proof bowl: 4 ounces unsweetened chocolate, coarsely chopped.

　　

Step 4

Set the bowl over a pan of simmering water. (The water should not touch the bowl.) Turn off the heat. Stir the chocolate from time to time until completely melted and smooth. Remove the bowl from over the pan. Sift together: 2 cups cake flour, 2 teaspoons baking soda, 1/2 teaspoon salt, 6 tablespoons cocoa powder.

　　

Step 5

In a large bowl, beat until creamy, by hand or in a stand mixer: 8 tablespoons (1 stick) butter, softened.

　　

Step 6

Add and cream until light and fluffy: 2 1/2 cups brown sugar, 2 teaspoons vanilla extract.

　　

Step 7

Beat in, one at a time: 3 eggs, at room temperature.

　　

Step 8

When fully incorporated, stir in the melted chocolate. Add half the dry ingredients to this mixture and combine, then stir in: 1/2 cup buttermilk, at room temperature.

　　

Step 9

Stir in the rest of the dry ingredients. Gradually pour in, mixing until just incorporated: 1 1/4 cups boiling water.

　　

Step 10

Pour the batter into the prepared pan and bake for 45 minutes or until a toothpick inserted into the center comes out clean. Place the pan on a wire rack and allow the cake to cool completely. Run a knife around the edge of the pan to loosen the cake. Remove the cake from the pan and peel off the parchment paper. If not using the same day, store the fully cooled cake in the pan, tightly covered.

　　

Variations

Step 11

For a sheet cake, prepare a half-sheet pan as above. Pour in the batter, smooth the top, and bake for about 20 minutes. Or, bake in two 9-inch cake pans for a two-layer cake.

　　

Step 12

For 24 individual cupcakes, bake for about 30 minutes.

　　The Art of Simple Food