This is one of the best chocolate cakes I have eaten. I have made this cake many many times, sometimes just sprinkled with powdered suagr and sometimes with a glaze. The recipe says that only dutch-process cake works. I have tried with both and they both work. This recipe is from a magazine Cooking Pleasures, January 2002 issue. My picture does not do justice to the cake. I cut a piece after people started tucking into it.

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Ingredients

• 1 cup all purpose flour
• 1/2 cup unsweetened dutch-process cocoa (substitute regular cocoa powder and add 1/4 tsp baking soda)
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 10 tbsp unsalted butter, room temperature
• 1/2 cup buttermilk, room temperature
• 2 tsp instant espresso coffee powder (I sometimes use instant coffee powder)
• 1 tsp vanilla
• 1 1/3 cup sugar
• 3 eggs, room temperature

Directions

• Heat oven to 350ºF (180ºC)
• Grease an 8 inch deep pan. Line with parchment paper and grease. (If using non stick spray, you do not need parchment paper)
• In a large bowl sift flour, cocoa powder, salt, baking powder and baking soda. Set aside
• In a bowl combine buttermilk, coffee powder and vanilla. stir till coffee has dissolved
• In a large bowl, beat butter till creamy. Add sugar and beat. Increase speed to medium high and beat for 4-5 minutes till light and fluffy
• Add eggs and beat well for about 2 minutes
• On low speed, add flour and buttermilk mixture alternating and ending with flour mixture. Do not overbeat, make sure all ingredients are incorporated
• Pour batter into prepared pan
• Bake for 45 to 55 minutes till a skewer comes out clean
• Cool cake for 10 minutes and turn over and cool.

Glaze

• Melt 3 tbsp butter in a saucepan
• Add 1/3 cup cream, 1/3 cup sugar, 1/3 cup dutch process cocoa and a pinch of salt
• Mix and cook over medium heat until smooth and hot but do not boil. Whisk constantly
• Remove from heat and stir in 1/2 tsp vanilla
• Refrigerate until slightly thickened
• Pour over cake
• Stand until firm