Everyday chocolate cake

Much of the emphasis in the current food scene in Bangalore is on excess – the sweet artificial chocolate in desserts, the amount of grease and spice, the profuse sweetness of fruit compote. There is an acute shortage of good, basic food done well. While I have a major sweet tooth, I do not need my desserts to be sweeter or richer than they should be. Every time we bake a simple pound cake like this one, we feel like there should always be dessert in the house, something simple which you can eat without feeling full or guilty. When I was growing up, the only kind of cakes I knew were simple pound cakes. It’s what was baked on birthdays and on the rare occasions, bought from a store. These were modest yet hearty vanilla cakes, sometimes with walnuts but usually without any icing. Later in life, I came to appreciate other kinds of more luxurious desserts but a simple pound cake is what I want on most days.

Everyday chocolate pound cake
Adapted from Smitten Kitchen

1 tbsp white vinegar
1 cup minus 1 tbsp milk
½ cup unsalted butter, softened to room temperature
1 cup firmly packed brown sugar
¼ cup granulated sugar
1 egg, at room temperature
1 tsp vanilla extract
1½ cups all-purpose flour
¾ cup Dutch cocoa powder
1 tbsp coffee powder
¼ tsp baking soda
½ tsp baking powder
¼ tsp salt

1. In a bowl stir together the milk and vinegar and set aside for 10-15 minutes.

2. Preheat the oven to 160°C/325°F, and grease and lightly flour a 9x5x3 loaf pan.

3. In a large bowl, cream the butter till it is smooth and add both kinds of sugars until the mixture is fluffy. Add the egg and beat well, followed by the milk and vinegar mixture and vanilla and mix.

4. Sift the flour, cocoa, salt, baking soda and baking powder into the wet ingredients and stir together with a spoon until all the ingredients are well-mixed. Take care not to over-mix.

5. Pour the batter into the prepared pan and bake at 160°C/325°F for 50-60 minutes or until a knife inserted into the centre of the cake comes out clean.

6. Cool the cake in the pan for at least 10-15 minutes before turning it out.