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Cocoa Cake
This cocoa cake is a simple, unfrosted chocolate cake with a soft, moist crumb and balanced cocoa flavor. Made with pantry staples and finished with a dusting of confectioners' sugar, it's perfect for everyday desserts or an afternoon coffee break.
Ingredients
- 2 cups (240 g) all-purpose flour
- ¾ cup (64 g) unsweetened cocoa powder
- 1 ¼ teaspoons baking soda
- ¾ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- 1 ¾ cups (350 g) firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ⅓ cups (320 ml) water
- confectioners' sugar, for dusting
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Instructions
- Preheat oven to 350°F (175°C). Butter a 9-inch round (at least 2 inches deep) cake pan. Dust with flour and knock out the excess. Alternatively, you can use a baking spray with flour.
- Whisk together the flour, cocoa, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and brown sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla.
- Add the flour mixture to butter mixture in batches, alternating with the water. Begin and end with flour. Mix just until combined.
- Pour the batter into the prepared pan and spread evenly. Bake 50-60 minutes, until the cake is springy to the touch and a toothpick inserted into the center comes out clean.
- Cool in the pan on a wire rack for an hour. Then invert onto a wire rack, then onto serving plate. Dust with confectioners' sugar before serving.
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Notes
- Recipe slightly adapted from Gourmet.
- Pan size: Use a light-colored metal 9-inch round cake pan that's at least 2 inches deep. The batter comes well up the sides of the pan before baking, which is exactly what you want.
- Cocoa powder: I recommend natural unsweetened cocoa powder for the best flavor and results.
- Storage: Store tightly covered at room temperature for up to 3 days. The cake stays wonderfully moist, and I think the flavor is even better on the second day.
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