Baking time: 45 - 50 min at 350 F
Difficulty level: easy
Servings: 10 to 12
Eggs – 4 (at room temperature)
Butter (melted and cooled) or Oil – ¾ cup
Sugar – 2 ¼ cups
Flour – 1 1/3 cup
Baking powder – 2 teaspoons
Unsweetened dark cocoa - ¾ cup
Vanilla extract - 1 tspSalt – just a pinch
Water – 1/2 to 3/4 cup (hot water)
Buttermilk - 1 cup
Bake at 350 F
Pan size - 8" round/8" bundt/13"x9" rectangular/ 24 cupcakes
Procedure:
- Pre-heat oven to 350 F. Grease the baking pans, line them with parchment paper and dust with a little flour.
- Sieve flour, baking powder, salt in a small bowl and keep aside.
- Stir cocoa into half a cup of hot water, until well blended. Allow it to cool.
- In a medium blow, beat sugar and butter with an electric mixer on medium speed until light and fluffy.
- Beat in eggs, one at a time.
- Using a spatula or stir attachment on low speed, stir in half of the flour mixture until just smooth, alternately with the cocoa mixture.
- On low speed, mix in the buttermilk and finally, add vanilla extract.
- Pour batter into prepared pan(s).
- Bake for 45 - 50 minutes or until an inserted toothpick comes out clean.