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Categories:
Cake unsalted butter water unsweetened cocoa sugar flour salt baking soda eggs buttermilk vanilla Icing unsalted butter buttermilk cocoa powdered sugar
Viewed: 86 - Published at: 6 years agoIngredients
- CAKE
- 1 1/2 cups unsalted butter
- 1 1/2 cups water
- 1/2 cup unsweetened cocoa
- 3 cups sugar
- 3 cups flour
- 1 tablespoon salt
- 1 tablespoon baking soda
- 3 large eggs
- 3/4 cup buttermilk
- 1 tablespoon vanilla
- ICING
- 3/4 cup unsalted butter
- 4 1/2 ounces buttermilk
- 7 1/2 tablespoons cocoa
- 1 1/2 cups powdered sugar, sifted
Method
- Preheat oven to 350 degrees.
- Butter and line with parchment a 9 x 13 cake pan Melt butter, stir in water and cocoa and whisk until smooth.
- set aside.
- sift together flour, sugar, salt and baking soda.
- In a separate bowl, whick together eggs, buttermilk and vanilla.
- Add cocoa mixture and buttermilk mixture to dry ingredients.
- Combine very well.
- Pour into cake pan and bake until skewer comes out clean.
- Cool for 20 minutes while making icing.
- ICING: Melt butter, add buttermilk and cocoa.
- Whisk until smooth.
- Put powdered sugar into a food processor.
- With motor running, pour cocoa mixture through feed tube.
- Do not over process.
- Put a platter over the cake pan, flip over so that the cake comes out onto the platter.
- Remove parchment Pour icing over the top of cake and spread evenly over cake to the edges using an offset spatula.
- Do not worry if some goes over the sides.
- Refrigerate cake for 2 hours.
- Remove from refrigerator and with a serrated knife, trim all 4 sides of the cake about 1/4 inch.
- Cut into pieces to serve.
