Description
This rich chocolate cake is perfect for any occasion and is topped with a delicious chocolate frosting.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup water
- ⅓ cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 cups granulated sugar
- 2 slightly beaten eggs (at room temperature)
- ½ cup buttermilk (at room temperature)
- 1 ½ teaspoons vanilla
- ¼ cup butter or margarine
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons buttermilk
- 2 ¼ cups sifted powdered sugar
- ½ teaspoon vanilla
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350°F (180°C). Grease a 10×15-inch cake pan; set aside.
- In a medium saucepan, combine 1 cup unsalted butter, 1 cup water, and ⅓ cup unsweetened cocoa powder. Bring to a boil, stirring constantly. Remove from heat.
- In a large mixing bowl, sift together 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon ground cinnamon. Add 2 cups granulated sugar and stir to incorporate.
- Add 2 slightly beaten eggs, ½ cup buttermilk, and 1 ½ teaspoons vanilla to the dry ingredients. Beat with an electric mixer on low to medium speed to combine.
- Add the cocoa mixture and beat until well blended, but don’t overmix. Pour batter into the prepared pan.
- Bake for about 20-25 minutes or until the cake springs back when lightly touched and a cake tester or toothpick comes out clean. Sometimes it can take a few more minutes, so adjust the time to your oven. Don’t overbake it.
- Remove from the oven, place the pan on a wire rack and poke the surface with a brochette stick or toothpick. This can be optional, but the icing seeps a little into the cake and makes it moister.
- Immediately pour hot chocolate frosting over the warm cake and carefully spread it to cover the entire cake as evenly as possible.
- Completely cool the cake in the pan before cutting it into squares.
- Store leftovers, well covered to avoid dryness, at room temperature for 3 days, a week in the fridge, or a month in the freezer. Eat at room temperature.
- In a medium saucepan, stir together ¼ cup butter or margarine, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk.
- Cook over medium heat, stirring until it breaks into a boil; remove from heat.
- Beat in 2 ¼ cups sifted powdered sugar, sifted for easier mixing, and ½ teaspoon vanilla with an electric mixer at low speed until blended.
- Stir in ½ cup chopped walnuts and mix to incorporate.
Notes
- This cake is best served at room temperature.
- For an extra rich flavor, use dark cocoa powder.
- Make sure to properly measure ingredients for best results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 35g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg