Buttermilk Chocolate Cake

Well, hello there! It’s been so long. And the fault is totally mine. The past week was super crazy and now I finally have time to relax. Last week I was in NYC for work, which was fun, but I didn’t have much time to explore and enjoy it. Still, you can’t beat working outside of the office. AND in NYC, no less.

One place we stopped for dessert was Max Brenner’s. And oh my heavens, people. The place sells its own chocolate and the desserts are completely insane. In a very, very, very good way. I got a s’mores crepe, which HELLO! S’mores crepe, people. If that weren’t enough, they served it with a little side of chocolate crispies and my very own mini carafe of chocolate drizzle and a scoop of chocolate ice cream. I could hardly stand it. My co-workers got their own mini chocolate cake (served on a silver pedestal. Seriously.) that came with two mini shakes and their own carafes of chocolate drizzle. I have never in my lifetime had a dessert that was not only crazy yummy, but was served in such a cute way. Needless to say, when I saw I could buy a cookbook there, I made a beeline for it. Its title? Chocolate: A Love Story. It might as well be my autobiography. My heart went pitter-patter and my thighs recoiled all at the same time. As I thumbed through each page, I couldn’t get over how delicious each and every recipe sounded. EVERY. SINGLE. ONE.

So I decided to try this Buttermilk Chocolate Cake recipe first because it looked a lot like a Texas sheet cake recipe (be still my heart) made in a 9×13 pan. Which means thicker pieces. Which means more cake to love. What I love about this cake is it’s so easy and quick to throw together. Plus it’s super moist and uber delicious. It’s perfect for when you’re in a pinch and need a chocolate cake for a birthday party, anniversary, or midnight snack. 😉 Do it. Eat and enjoy now. Treadmill tomorrow. You with me? I knew you would be.

Buttermilk Chocolate Cake

 

Save Print

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

Author: Erin (adapted from Max Brenner)

Recipe type: Dessert, Cake

Serves: 10 servings

Ingredients

• CAKE:
• 2 sticks salted butter*
• ½ cup unsweetened cocoa powder, sifted
• 1 cup water
• 2 cups flour
• 2 cups sugar
• 1 tsp baking soda
• 2 large eggs, lightly beaten
• ½ cup buttermilk
• 1½ tsp vanilla extract
• FROSTING:
• ½ stick butter (salted or unsalted is fine)
• ¼ cup unsweetened cocoa powder
• 3 Tbsp buttermilk
• 2 cups powdered sugar
• ½ tsp vanilla extract
• 1-2 Tbsp milk

Instructions

1. Make the cake. Preheat the oven to 375 degrees. Butter and flour a 9x13-inch pan.
2. In a medium saucepan over medium heat, melt butter. Whisk in cocoa powder and water. Bring to a boil, then remove from heat.
3. In a large bowl, combine flour, sugar, and baking soda. Stir in eggs, buttermilk, vanilla, and cocoa powder mixture and mix well (until no dry ingredients remain at bottom of bowl and are fully incorporated).
4. Pour batter into prepared pan. Bake 25 to 30 minutes, until toothpick inserted comes out almost clean.
5. Make the frosting. In a medium saucepan over medium heat, melt butter. Whisk in cocoa powder and buttermilk. Bring to a boil, then remove from heat.
6. Using a hand mixer, beat powdered sugar and vanilla into cocoa mixture. Mix until thoroughly combined. For a smoother frosting, add 1 to 2 Tbsp milk until smooth. Spread evenly over cooled cake.

Notes

*You may substitute unsalted butter. Use the same amount of butter, but just add a ½ teaspoon of salt to the flour mixture.

3.5.3208

Link Parties Linking Here:

Totally Talented Tuesdays

What’s Cookin’ Wednesday

Lou Lou Girls Fabulous Party

Best Recipes and DIY Projects