This cake is prepared in a traditional way where you start with butter and sugar that you beat together and then you alternate the wet and dry ingredients. The chocolate is then added at the end. It is simple to make and can be made with any frosting of your choice. Start by sifting all-purpose flour in a mixing bowl together with cocoa powder, fine salt, baking powder and baking soda.

Add white and dark brown sugar to the dry ingredients and give them a little mix just to blend them. Add unsalted butter to the dry mix and with a mixer slowly beat the butter in just until it’s combined. For the wet ingredients, add buttermilk to a jar break in two eggs and add vanilla extract then give it a whisk.

Add the wet ingredients slowly to the dry ingredients while beating the mixture at low speed. Once the wet ingredients are added in, beat the batter on high speed for about three minutes then add melted bittersweet chocolate and mix it in just until incorporated. Prepare your baking pan by greasing and lining the bottom with parchment paper then pour in the cake batter and bake in a preheated 350F oven for 40 to 50 minutes.

Once baked, let the cake rest in the pan for about 20 minutes before running a knife on the edge and removing the cake from the pan. If you are to frost the cake, make sure the cake is completely cooled down before glazing it.


  • 1 1/4 cup (180 g/ 6.34Oz) all-purpose flour
    1/2 cup (120 g/ 4.23Oz) regular cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ baking powder
  • 1 cup (201g/ 7.1Oz) sugar
  • ½ cup (100g/ 3.5Oz) dark brown sugar, packed
  • ½ cup (113g/ 4Oz) unsalted butter, room temperature
  • 1 ¼ cup (280 ml) buttermilk, room temperature
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 6 oz (170 g) bittersweet chocolate, chopped, melted and cooled


  1. Preheat oven to 350F (175 C). Grease and line the baking tin with parchment paper.
  2. Sift flour, cocoa, baking soda, salt and baking powder into a large bowl (or into the bowl of a standup mixer fitted with the paddle attachment). Add sugars and butter and blend until a crumbly texture.
  3. In a small bowl, whisk buttermilk, eggs and vanilla together and add to the larger bowl while mixing at low speed. Once incorporated, increase speed to medium-high and blend until smooth, about 3 minutes.
  4. Slowly pour in melted chocolate until evenly blended, then scrape the batter into the prepared baking tin and tap it a few times on the counter to remove any trapped air in the batter.
  5. Bake the cake for 40 to 50 minutes, until a tester inserted in the centre of the cake, comes out clean.
  6. Cool cakes for 30 minutes in the pan, then carefully turn out onto a cooling rack to cool completely.