Ingredients Jump to Instructions ↓

  1. 2 cups 125g / 4.4oz All-purpose flour

  2. 1 teaspoon 5ml Baking soda

  3. 1 teaspoon 5ml Baking powder

  4. 1/2 teaspoon 2 1/2ml Salt

  5. 4 oz 113g Unsalted butter - (1 stick) - room temperature, Cut into small pieces

  6. 1 cup 198g / 7oz Granulated sugar

  7. 2 Eggs

  8. 1 cup 237ml Buttermilk

  9. 1 1/2 teaspoons 7 1/2ml Vanilla extract

  10. 1/2 cup 55g / 1.9oz Unsweetened cocoa powder - sifted

  11. 1/2 cup 55g / 1.9oz Semisweet chocolate chips Chocolate Glaze

  12. 8 oz 227g Bittersweet chocolate - cut small pieces.

  13. 3 oz 85g Unsalted butter - (3/4 stick) - cut small pieces.

  14. 1/3 cup 109g / 3.8oz Light corn syrup

  15. 1/3 cup 78ml Brandy

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Position the rack in the center of the oven and preheat the oven to 350 degrees. Butter or coat with vegetable spray an 8 1/2- by 3 1/2- by 2 1/2-inch loaf pan. Sift together the flour, baking soda, baking powder, and salt. Set aside. In the large bowl of an electric mixer fitted with a paddle or beaters, beat the butter on medium speed. Gradually pour in the sugar, raise the speed of high and beat until fluffy. Add the eggs, one at a time, beating just to combine. Turn the speed to low and alternate adding the flour mixture and the buttermilk, starting and ending with the flour mixture (three additions of flour and two of buttermilk). Add the vanilla with the last addition of buttermilk. Scrape two-thirds of the batter into the prepared pan. Add the sifted cocoa to the batter remaining in the bowl, and beat until well blended. Fold in the chocolate chips. Drop large spoonfuls of the chocolate mixture over the batter in the loaf pan and swirl through the batter with a metal spatula or flat knife, resulting in a marbled effect. Bake until a cake tester gently inserted into the center of the cake comes out clean, about 1 hour. Set on a rack to cool. When completely cool, release the cake from the pan by running a sharp knife around the inside of the pan, separating the cake from the pan, and invert the cake onto a rack. Place a pan below the rack and drizzle the glaze over the cake. Let set. Slip a long heavy spatula under the cake and transfer the cake to a flat surface. To serve, cut a thin slice off both ends and cut the cake into eight slices. No garnish is needed for this cake, but for color, you can place a strawberry or a spring of mint alongside each slice. For Chocolate Glaze: In a medium heatproof bowl, combine the chocolate and butter and set over a pan of simmering water. Do not let the bottom of the bowl touch the water or the chocolate may burn. Let melt almost completely, turn off the heat, and let the mixture continue to melt, stirring occasionally. Whisk in the corn syrup and brandy until smooth. Pour through a fine-mesh strainer into a clean medium bowl and reserve, covered, in a warm spot until needed. (The glaze can be made 2 or 3 days ahead, refrigerated, covered, and remelted over simmering water when needed. Let sit over the warm water until smooth, stirring occasionally.) This recipe yields 8 servings.


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