Ingredients:
- ½ cup (110 g) butter, softened
- 1+¼ cup (275 g) sugar
- 2 eggs
- 1+¼ cup (140 g) all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder, natural
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ¾ cup (1.8 dl) buttermilk
Method:
- Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
- Line a 9 inch (23 cm) cake pan with greaseproof or other non-stick paper.
- With an electric mixer, beat the softened butter with sugar until white and fluffy.
- Add one egg at a time, mix well between each egg.
Add sifted flour, cocoa powder, baking powder, baking soda, vanilla extract and buttermilk, and mix until the batter is smooth. - Transfer to a cake pan and bake at 350 degrees just until set in the middle, approximately 45-60 minutes. A wooden pick inserted in center should come out with just a few moist crumbs on it.
- Do not over-bake!
- When cake is cool, use a long serrated knife to cut the cake horizontally into 3 equal layers. It is easier to cut if kept in a refrigerator for a few hours before cutting.
(source: Cacaoweb)
