Dark Chocolate Cake with Buttermilk Pecan Frosting

This Dark Chocolate Cake with Buttermilk Pecan Frosting was a fabulous shock. My companion’s mother mentioned it for her 70th birthday celebration and sent me the formula.

I have numerous plans on my site for chocolate cake and a large portion of them use espresso. Espresso will improve the kind of the chocolate, not overwhelm it. In the event that your formula is acceptable (and this one is) you won’t taste the espresso by any means, you will just taste the most extravagant chocolate cake you have at any point had.

Essential unsweetened cocoa powder works incredible in most chocolate cake plans. For this formula, I utilized Hershey’s Special Dark, however Dutch-measure cocoa powder and dark cocoa powder will likewise work. Dutch-prepared and dark cocoa powder gives a wonderful tone and more perplexing profundity of flavor, for example more unadulterated severe chocolate flavor. When testing this cake without frosting, we saw that while it had incredible chocolate flavor, it didn’t taste as sweet as when I utilized customary regular cocoa powder.

INGREDIENTS

CHOCOLATE CAKE

• 1 3/4 cup all-purpose flour
• 3/4 cup dark cocoa powder
• 2 cups granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs, beaten
• 1 cup coffee
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla

BUTTERMILK PECAN FROSTING

• 1 cup butter
• 1/2 cup dark cocoa powder
• 1/3 cup buttermilk
• 1 teaspoon vanilla
• 3 cups confectioners sugar
• 1 cup pecans, roughly chopped

INSTRUCTIONS

1. Preheat oven to 350°F.

CHOCOLATE CAKE

1. In a large bowl combine flour, cocoa, sugar, baking soda, baking powder, and salt. Whisk to combine.
2. Add eggs, coffee, buttermilk, oil, and vanilla to the dry ingredients and stir using a spatula or whisk until ingredients are fully combined. The batter will be dark and very runny.
3. Pour into a prepared (greased or parchment-line9x13 pan and bake for 40-50 minutes. Start checking at 40 minutes, if the cake jiggles at all or an inserted toothpick is removed with wet batter, the cake is not done. When an inserted toothpick is removed with a few crumbs (not clean!) the cake is done.

BUTTERMILK PECAN FROSTING

1. In a saucepan, heat the butter, cocoa powder, and buttermilk on medium-low heat until butter is melted. Stir occasionally to incorporate ingredients.
2. Remove from heat and add the vanilla. Add confectioners sugar 1 cup at a time. Depending on the humidity and your kitchen circumstances, you may be able to use less confectioners sugar. You want the frosting to be like a runny pancake batter.
3. Add pecans to the frosting or pour frosting over the pecans. Stir.

ASSEMBLY

1. When cake has cooled for at least 15 minutes, pour frosting over the cake. Let sit for about 1 hour before cutting, or refrigerate for 30 minutes.