Bittersweet Chocolate Cake

 

 

 

 

 

 

Ingredients:

2 cups (0.47 l) all-purpose flour

1 cup (0.24 l) unsweetened cocoa powder

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup (0.24 l) granulated sugar

1/2 cup unsalted butter, room temperature

2 large eggs

1 cup (0.24 l) buttermilk

1 tsp vanilla extract

1/2 cup dark chocolate chips

Powdered sugar for dusting

 

Instructions:

Preheat the oven to 350 °F (ca. 177 °C) and grease and flour a 9-inch round cake pan.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

In a large mixing bowl, beat the sugar and butter together until light and fluffy.

Add the eggs, one at a time, and mix until well combined.

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, and mix until just combined. Stir in the vanilla extract.

Gently fold in the dark chocolate chips.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake for 30–35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Once the cake is cool, dust it with powdered sugar before serving.

Enjoy your delicious, rich and moist Dark Chocolate Cake