Makes one 9 x 5-inch cake
Admittedly, this intensely chocolate cake is more like pound cake than a true pound cake. In any case, it’s dense and satisfying, if not buttery (we use nut oil), and a little chewier. It’ll stay tender for days and is great toasted (on a baking sheet under the broiler) for breakfast some morning. Once baked and cooled, it freezes well, too—up to 4 months if tightly wrapped. Or just serve it warm from the oven with a scoop of vanilla ice cream.
Baking spray
⅓ cup unsweetened cocoa powder
1½ cups all-purpose flour
1 cup granulated white sugar
1 teaspoon baking soda
½ teaspoon table salt
1 cup regular or low-fat cultured buttermilk
¼ cup nut oil (walnut, almond, pecan, or hazelnut)
1 teaspoon vanilla extract
Raspberry or cherry jam, for serving
1. Position the rack in the center of the oven; heat the oven to 350°F. Lightly coat the inside of a 9 x 5-inch loaf pan with baking spray.
2. Sift the cocoa powder into a large bowl; whisk in the flour, sugar, baking soda, and salt until uniform.
3. Stir in the buttermilk, oil, and vanilla with a wooden spoon just until a slightly grainy batter forms. Make sure there are no pockets of dry flour at the bottom of the bowl.
4. Pour and scrape the batter into the prepared pan; smooth it to the corners.
5. Bake until puffed and firm and a toothpick inserted into the center of the cake comes out with a few moist crumbs attached, 60 to 70 minutes.
6. Cool in the pan on a wire rack for 10 minutes, then turn the cake out onto the rack, right it, and continue cooling the cake for at least 10 minutes or until room temperature. Slice into wedges and serve with a spoonful of jam on top of each.