| Level: | Easy |
| Total: | 2 hr 20 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 2 hr 20 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup (2 sticks) unsalted butter, plus more for greasing the pan
- 2 cups all-purpose flour
- 2 cups sugar
- 11/2 teaspoons baking soda
- 4 tablespoons unsweetened cocoa powder
- 1/2 cup buttermilk
- 2 eggs
- 1 teaspoons vanilla extract
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup buttermilk
- 4 tablespoons unsweetened cocoa powder
- 1 pound confectioners’ sugar
Instructions
- Preheat the oven to 350 degrees F.
- For the cake: Lightly grease a 9-by-13-inch cake pan with butter. Combine the flour, sugar and baking soda in the bowl of a stand mixer or mixing bowl. Combine the butter, cocoa and 1 cup water in a medium saucepan and bring to a boil while mixing. Add the cocoa mixture to the flour mixture, along with the buttermilk eggs and vanilla, and beat for 3 minutes. Pour into the prepared cake pan and bake until firm to the touch and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool 10 minutes in the pan before turning out on a rack to cool completely.
- For the frosting: Make the frosting as soon as the cake is out of the oven. Combine the butter, buttermilk and cocoa in a small saucepan and bring to a boil while mixing. Combine with the confectioners’ sugar in the bowl of a stand mixer and beat until smooth. Spread the frosting evenly on the cake.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 877 |
| Total Fat | 37 g |
| Saturated Fat | 23 g |
| Carbohydrates | 136 g |
| Dietary Fiber | 3 g |
| Sugar | 108 g |
| Protein | 7 g |
| Cholesterol | 133 mg |
| Sodium | 961 mg |
| Serving Size | 1 of 8 servings |
| Calories | 877 |
| Total Fat | 37 g |
| Saturated Fat | 23 g |
| Carbohydrates | 136 g |
| Dietary Fiber | 3 g |
| Sugar | 108 g |
| Protein | 7 g |
| Cholesterol | 133 mg |
| Sodium | 961 mg |
Reviews
Cake was very good. Turning it out of the pan, impossible. Lightly greasing is insufficient. Try parchment paper, but I’m not sure I understand why it has to be turned out of the pan. I couldn’t, and the cake’s taste and texture when served was very good. The icing was very good too, but more of a chocolate sauce than an icing, that is, I actually poured the extra over ice cream. It never really set. So it was messy to cut and eat.
I made this for my parents birthday I made it twice and it just wouldn’t rise finally i added extra baking soda
I made this recipe this past weekend and it was wonderful. Everyone who had a piece just loved it. This will be a recipe I keep using for sure!!!
This tasted just like the chocolate cake my grandma used to make. Absolutely delicious!!!