A light chocolate cake

Huh?  I can hear you say.  A light chocolate cake?  Does she mean a sponge cake?

No.

All I can say is, after the chocolate cake fiesta, I’m all chocolated out.  So is my husband.  The only one still going is my son.  He could eat chocolate for breakfast, lunch and dinner, plus snacks and he’d be as happy as Larry.  I don’t know who Larry is, or why he’s inspired this saying, but he must be a great guy.

So, as I was saying, I am over chocolate cake right at this moment, so I thought I’d finish off the fiesta, which has been fantastic by the way – check out the other fiesta recipes (Beetroot and Chocolate Cake, Devil’s Food Cake, White Chocolate Mud Cake, Peppermint and Chocolate Roll)  with a recipe I’ve adapted from Smitten Kitchen.  This is such a great cooking blog, I don’t know how Deb does it.  You can find the original recipe here.

This cake is chocolatey, but in a light and undemanding kind of way.  It’s perfect for those times when you’re so stuffed that you don’t think you can eat any more, and then you find more room for dessert.  This is that dessert.

Chocolate Loaf Cake

INGREDIENTS:

  • 125g unsalted butter
  • 220g brown sugar
  • 100g caster sugar
  • 1 egg
  • 250ml buttermilk
  • 1 tsp vanilla extract
  • 200g plain flour
  • 80g cocoa
  • 1/2 tsp baking powder
  • 1/4 tsp salt

As you should always do when baking (unless otherwise specified) make sure the egg and butter are at room temperature.  And preheat your oven to 170C and grease a loaf tin, doesn’t matter what size (I used a larger one than the original recipe specified and the cake was fine).

Okay, so once you’ve gotten all of that out of the way, wipe the sweat off your forehead and get the beaters out!

All you need to do is beat the butter and sugars until light and fluffy, and then beat in the egg, buttermilk and vanilla.  At this point the mixture will be curdled, but don’t stress.

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It looks like…ummm…oatmeal?

Add the flour, cocoa and baking powder to the mix and stir.  Don’t overdo it here though, otherwise you’ll end up with a tough ‘n chewy cake.  And that’s just not cool.

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I’m not suggesting that you leave the batter like this, because that would be ridiculous, I’m just saying that you should stir until the dry ingredients have just been incorporated into the wet ingredients – no more and no less.  Pour the batter into the prepared tin, and bake for around 1 hour to 1 hr 10 minutes – until a cake tester (skewer) comes out clean.

I dusted the cake with icing sugar and served as is.

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