Hey all– Made this little chocolate cake for a party with all the teachers from school–kind of an end of summer snacking potluck in Becky’s welcoming backyard. We sat and talked and nibbled through the pleasant evening, catching up after the summer away. And in the end this cake had disappeared. I call that a mild success– no leftovers to trundle home.
It’s just one little layer, but so dense and super chocolatey– sweet and satisfying. I’ll be making it again…
SUPER CHOCOLATE CAKE
3/4 cup butter
1 cup white sugar
1/3 cup brown sugar
2 tsp. vanilla
1/2 cup buttermilk*
1 cup flour
1/3 cup unsweetened cocoa**
1/2 tsp. salt
3/4 tsp. baking powder
1 cup mini chocolate chips
With an electric mixer, cream together the butter and 2 sugars. Then beat in the vanilla, eggs and buttermilk.
Mix in the flour, cocoa, salt and baking powder. And finally, fold in the chocolate chips.
Spoon the batter into a 9 or 10″ springform pan (or plain cake pan) that has been sprayed with cooking spray.
Bake it up at 350 degrees for 35 to 40 minutes, until it is firm to the touch.
1/2 cup sugar
1/4 cup cream (or half & half)
3 tab. butter
1/2 cup chocolate chips
1 tsp. vanilla
Chopped toasted almonds for garnish, optional
Mix the sugar, cream and butter in a small saucepan over medium heat. Boil it for 1 minute, stirring the whole time. Take off the heat and stir in the chocolate chips and vanilla. Keep on stirring until the chocolate chips melt and then spoon it over the cake.
Sprinkle with a handful of chopped toasted almonds, if you like a little crunch with your chocolate…
*Out of buttermilk? just use regular milk with a splash of cider vinegar– let it sit 5 minutes to thicken.
**Love the Hershey’s unsweetened dark cocoa–extra chocolatey.