It is common in the South Asian culture to celebrate good news with something sweet. Today’s post was the first time that I baked something specifically to blog about. I’ve been trying to think of ways to share this news with you, and I finally settled on just baking a good old-fashioned chocolate cake. You see, we are awaiting a second addition to our family, due at the end of May, God willing. My Zuni is about to become a big brother, and has decided that he would like to called Zuni Bhai (Bhai in Urdu, literally means brother, and is used as a respectful means to address an older brother or older male) as opposed to Zuni Bhaiya (Bhaiya is just another way of saying Bhai).
I ask that you, my dear friends, remember our family in your thoughts and prayers, and that you send your positive vibes our way 🙂
Now, with that, I present to you this delicious chocolate cake. The recipe is courtesy of Smitten Kitchen, and has officially made the cut for the go-to chocolate cake. This recipe yields a very friendly 8-inch cake, and can easily be doubled to fit a 9”x13” pan (although the baking time may need to be adjusted). The crumb of the cake is moist yet holds together well, and it isn’t cloyingly sweet. I frosted the cake with my go-to chocolate buttercream, although this cake pairs well with any type of frosting.
Yield: One 8-inch Square Cake
- 6 tablespoons unsalted butter, at room temperature
- ¾ cup brown sugar
- 2 tablespoons sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla
- ¾ cup buttermilk
- 1 cup all-purpose flour
- ½ cup unsweetened Dutch-processed cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
Preheat oven to 350°F and set aside a greased 8-inch square baking pan.
In a large bowl, beat butter, brown sugar, and sugar until light and fluffy, about 3 minutes. Add egg, egg yolk, and vanilla and beat until combined. Add buttermilk and mix until just combined (batter may look uneven), and scrape down bowl. Place a sifter over the bowl and shake in flour, cocoa powder, salt, baking powder, and baking salt. Mix on low speed until just combined.
Pour batter into prepared pan, smooth out, and bake until an inserted toothpick comes out clean, about 18 to 30 minutes.
Cool for 10 minutes, then transfer to a wire rack to cool completely before frosting.