Serves: 6-8
Prep: 35 plus frosting (if you frost, I don't)
Bake: 30 - 35 minutes
1 cup flour
1 cup plus 2 tablespoons sugar
7 tablespoons unsweetened (non-Dutch process) natural cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking soda
2 large eggs
1/2 cup milk
1 stick (4 ounces) unsalted butter, melted
1/2 teaspoon pure vanilla extract
confectioner's sugar for dusting
Kristi's addition - I don't frost, I dust with confectioners sugar and serve with fresh strawberry slices
STEP 1: preheat the over to 350. Grease a 9-inch round cake pan; line the bottom with parchment paper and grease the paper (I never do this - but I also always serve it from the pan).
STEP 2: In a large bowl, whisk together the flour, sugar, cocoa powder, salt and baking soda. Make a well in the center, add the eggs, butter, vanilla and milk and whisk gently to make a thick batter; whisk vigorously 30 to 40 times. Scrape into the prepared pan.
STEP 3: Bake until a toothpick insert into the center comes out clean, 30 to 35 minutes. Let cool on a rack for 10 minutes; invert onto the rack, remove the pan and parchment paper and invert again. Let cool completely. Dust with confections' sugar or frosting.
