1 1/2 cups (375 ml) unbleached all-purpose flour

1/2 cup (125 ml) sifted cocoa powder

1 1/2 teaspoons (7.5 ml) baking powder

1/4 teaspoon (1 ml) salt

1 cup (250 ml) unsalted butter, softened

1 cup (250 ml) sugar

1 teaspoon (5 ml) vanilla extract

3 eggs

3/4 cup (180 ml) buttermilk

With the rack in the middle position, preheat the oven to 180°C (350°F). Butter a 20-cm (8-inch) springform pan. Line the bottom with parchment paper.

In a bowl, combine the flour, cocoa powder, baking powder and salt. Set aside.

In another bowl, cream the butter with the sugar and vanilla using an electric mixer. Add the eggs 1 at a time, beating until the mixture is smooth. With the mixer on low speed, add the dry ingredients, alternating with the buttermilk.

Pour the batter into the pan and bake until a toothpick inserted in the centre comes out clean, about 75 minutes. Let cool partially. Unmould and finish cooling on a rack.

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