Categories: Cake, Dessert

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 lb unsalted butter, softened
• 2 cups sugar
• 2 teaspoons vanilla extract
• 4 ounces semisweet chocolate, melted and cooled
• 4 large eggs, at room temperature
• 1 cup buttermilk
• powdered sugar, for dusting

Directions

1. Set a rack in the lower third of the oven; preheat oven to 325°.

2. In a bowl, combine flour, salt, and baking soda; mix well.

3. Add butter and sugar to a bowl; **using a heavy-duty mixer fitted with the paddle attachment, beat on medium speed, about 5 minutes, until very light.

4. Beat in the vanilla; scrape the chocolate into the mixer bowl and beat until incorporated; scrape down bowl and beaters.

5. Add in the eggs, one at a time, beating well after each addition.

6. Decrease mixer speed to low; beat in 1/3 of flour, then half the buttermilk, beating until smooth after each addition; scrape down sides of bowl as needed.

7. Beat in another third of the flour, and after the flour has been absorbed, beat in the remaining buttermilk; scrape bowl again; then beat in the last of the flour.

8. Use a large rubber spatula to give a final mix to the batter, then scrape it into a buttered and floured 12-cup tube pan or Bundt pan; smooth the top.

9. Bake for 1 ½ to 1 ¾ hours, or until cake is well risen and pick comes out clean.

10. Cool the cake in the pan for a few minutes, then unmold onto a wire rack to finish cooling.

11. Right before serving, dust cake with powdered sugar; **an alternative topping would be to drizzle with a chocolate glaze.

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