A beautiful, dense pain au chocolat cake that can be eaten as a dessert, as breakfast with coffee, or as the base for a fantastic sundae or trifle.
- 1-½ cup Sifted cake flour
- 1-¼ cup Sugar
- ½ cups Cocoa
- 1 teaspoon baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ⅔ cups Shortening (or butter)
- 1 cup Buttermilk
- 1 teaspoon Vanilla
- 2 Eggs
Preheat the oven to 350ºF.
Sift the dry ingredients into a large bowl. Cut the shortening with a pastry blender.
Add buttermilk and vanilla. Beat for 2 minutes on low speed with a hand mixer or stand mixer, or 200 strokes by hand. Add the eggs and beat again for 2 minutes.
Bake in a greased 9 x 5 x 3 inch loaf pan for 50 to 60 minutes.