n.y. food blog

chocolate cake

Chocolate Cake

  • 1 cup all purpose flour, sifted
  • 1/3 cup unsweetened cocoa powder
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1 cup sugar
  • 1/3 cup (packed) dark brown sugar
  • 3 large eggs
  • 1/2 cup buttermilk
  1. Preheat oven to 350°F.
  2. Butter a 9-inch cake pan with 2-inch high sides. (You can line the bottom with parchment paper, or spray the pan with Pam.)
  3. Whisk the first 5 ingredients in a medium bowl to blend.
  4. Using an electric mixer, beat the butter in a large bowl, until light and fluffy.
  5. Gradually beat in both sugars, then the vanilla.
  6. Add the eggs one at a time, beating well after each addition.
  7. Slowly beat in the dry ingredients alternately with buttermilk, in 2 additions each.
  8. Transfer the batter to the prepared pan.
  9. Bake the cake until a tester inserted into the center comes out clean, about 1 hour.

Fresh Pasta

  • 300g "00" flour
  • 3 eggs
  • 1-2 tbsp extra virgin olive oil
  • a little water (if needed to bind the dough)
  • extra flour, for dusting (ap flour is fine)
fresh spaghetti
  1. Sift the flour onto your work surface to create a small mound.
  2. In the center, form a hole and add your eggs. Whisk the eggs, slowly incorporating a little more flour each time.
  3. Form it into a disc shape and wrap it in plastic wrap.
  4. Refrigerate for one hour.