HERE IS THE CHOCOLATE CAKE RECIPE I’VE PROMISED.  IT’S MY DAUGHTER’S FAVORITE CAKE, AND I RECENTLY MADE IT FOR HER 20TH BIRTHDAY.  IT’S EASY BECAUSE YOU MAKE IT IN ONE PAN, BUT YOU’LL WANT TO SAVE A SPOONFUL OF BATTER TO ENJOY WHILE THE CAKE IS BAKING!

INGREDIENTS

  • Cake: 
  • 2 sticks butter 
  • 1/2 cup cocoa powder 
  • 3/4 cup water 
  • 2 cups sugar 
  • 2 large eggs 
  • 1 cup buttermilk 
  • 2 tbsp. vanilla extract 
  • 2 cups all-purpose flour 
  • 1 tsp. baking soda 
  • 1/2 tsp. salt 
  • 2 tsp. ground cinnamon
  • chocolate glaze: 
  • 1 stick butter 
  • 1/4 cup whole milk 
  • 1/2 cup cocoa 
  • 2 cups powdered sugar 
  • 1 tbsp. vanilla extract 
  • 1/4 tsp. salt

INSTRUCTIONS

1. Preheat oven to 350 degrees. Grease a 9” bundt pan with non-stick spray. Melt the butter in a large saucepan over medium low heat. Whisk in cocoa until smooth. Add the water and whisk. Remove saucepan from heat and let cool for five minutes. Add the sugar, eggs, buttermilk, and vanilla to the warm cocoa mixture all at once; whisk until smooth. Add the flour, baking soda, cinnamon, and salt. Beat with a hand mixer until the dry ingredients are completely incorporated. There will still be a few small lumps in the batter, and that’s ok. Pour batter into the prepared pan and bake for 45 minutes, until done. Meanwhile, make the glaze. Melt the butter over low heat in a medium saucepan. Add the milk, cocoa, and powdered sugar and whisk until glossy. Remove from heat and add vanilla and salt. When cake is completely cooled, overturn it onto a platter. Spoon the glaze over the cake, covering it thoroughly

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