Chocolate Cake

Chocolate Cake

Chocolate Cake is nearly as easy to make as a boxed mix. This obovate, classic recipe results in a perfect umber block every instance!

The remaining period after we had over dinner I had a fresh, unrelenting craving for drink bar. I oftentimes get a sweets craving after a sustenance, but this dimension around the craving was precise. Chocolate block! It had to materialize.

For whatever odd conclude, I've yet to portion my primary drinkable bar instruction with you. This is fitting daftness considering how oft I heat that cover! This recipe is my fast edition of that dearest block and since I necessary coffee cover and I necessary it instant, this one had to proceed original.

Chocolate Cake

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup very hot water

Easy Chocolate Buttermilk Frosting

  • 1/2 cup 1 stick butter
  • 4 tablespoons cocoa powder
  • 6 tablespoons buttermilk
  • 1 teaspoon pure vanilla extract
  • 16 ounces 4 cups powdered sugar, or as needed to reach desired consistency
  • 1/2 cup finely chopped pecans or walnuts optional


  1. For the Cake:Preheat oven to 350 degrees F. Coat a 13" x 9" baking dish with non-stick cooking spray.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Using an electric hand or stand mixer, beat in eggs, buttermilk, oil, and vanilla. Add hot water and mix until combined. Batter will be quite thin.
  3. Pour batter into prepared baking dish. Bake for 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan before frosting.
  4. For the Frosting:Melt butter in a large saucepan over MEDIUM heat. Whisk in cocoa powder, buttermilk and vanilla. Turn heat to LOW and whisk in powdered sugar until you've reached desired consistency. It should be thick but pourable. Continue whisking vigorously until smooth. Stir in chopped nuts, if using.
  5. Immediately pour frosting over cake and use an offset spatula or butter knife to spread it out evenly over the surface. Allow to set for a few minutes before slicing and serving the cake.

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