- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/4 tsp baking soda
- 3/4 tsp salt
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 1 3/4 cups packed light brown sugar
- 2 large eggs
- 1 tsp vanilla
- 1 1/3 cups water
- Confectioner's sugar for dusting
My KitchenAid stand mixer is by far the king of all of my appliances. I believe no kitchen should be without one of these mixers. It is the gold standard of mixers. I love mine dearly.
OK, so it's not really "pale" nor truly "fluffy." If I had more patience I would have let the butter come to room temperature naturally. However, I followed my usual procedure and warmed it in the microwave on very low power for about 45 seconds to soften it.
Add the eggs one at a time, mixing well after each addition, then add vanilla and mix well.
Pour the batter into the cake pan and shake to level. Here is my cake ready to slide into the oven. Of course I licked the spatula!
Bake in middle of oven until springy to the touch and a tester inserted in the center comes out clean, 55 minutes to 1 hour.
Doesn't that look yummy! It also smells divine while it's cooking and when it is fresh out of the oven.