The original recipe called for melting the cocoa with the chocolate. I don't know how this is supposed to work and it just makes an unworkable paste. Although it is desirable to "bloom" the cocoa flavour in a fat, I just call for sifting it with the flour as in traditional recipes.
- 3 oz semisweet chocolate, chopped
- 2 tbs chocolate syrup
- 3/4 cup cocoa
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 6 tbs unsalted butter, softened, cut into 1-inch pieces
- 1 1/4 cups sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups buttermilk
- Preheat oven to 350 °F.
- Butter a 9 x 13 inch baking pan, line with parchment paper, and butter the paper.
- Melt chocolate until smooth, and whisk in chocolate syrup.
- Sift together flour, cocoa, baking powder, baking soda, and salt.
- Cream butter and sugar together until pale yellow and fluffy.
- Add chocolate mixture to butter and beat until mixture looks thick and grainy, about 1 minute.
- Add eggs and vanilla and beat until fluffy and pale brown, about 2 minutes.
- Add flour mixture and buttermilk alternately, beginning and ending with flour. Beat until creamy and without lumps, about 30 seconds.
- Pour batter into pan and smooth top. Bake until cake tests done, about 25 to 30 minutes.
- Cool on wire rack 20 minutes, then remove from pan, invert back onto bottom, and finish cooling completely, about 1 hour.