- 1 teaspoon butter plus ¾ cup (1½ sticks), softened
- 1 cup plus 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- 1½ cups granulated sugar
- 3 eggs, lightly beaten
- 2/3 cup unsweetened cocoa powder
- 3 tablespoons canola oil
- 1 teaspoon vanilla extract
- Preheat an oven to 350°F. Using the 1 teaspoon butter, grease an 8-inch round cake pan that has a swivel arm for easy cake removal, or heavily butter and flour parchment paper for pan lining.
- In a small bowl, combine the flour and salt. In a large bowl, using an electric mixer on medium speed, beat the remaining butter until it is creamy, about 1 minute, Gradually blend in the sugar, then add the eggs, beating until smooth and fluffy, about 1 minute.
- In a small bowl, combine the cocoa and oil, stirring until well blended and smooth. Add the cocoa mixture and the vanilla to the butter mixture and beat just to blend.
- Add the flour mixture in two or three increments, beating well each time. Spread the mixture evenly into the greased pan.
- Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack to cool for about 10 minutes.
- Remove the cake from the pan and put it on a cake plate. Decorate if desired, Cut into wedges and serve warm.