Description
A rich and moist chocolate cake topped with a creamy icing, perfect for any occasion.
Ingredients
Scale
- ½ cup butter
- ¼ cup unsweetened cocoa powder
- 1 cup water
- ½ cup buttermilk
- ¼ cup plain Greek yogurt or sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 ¼ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter
- ¼ cup unsweetened cocoa powder
- ⅓ cup buttermilk
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 1 cup chopped pecans (optional)
Instructions
- Preheat oven to 350 F. Grease a cookie sheet (I use a 15×11-inch rimmed cookie sheet) with edges.
- Melt butter in a large saucepan.
- Once butter has melted, stir in water and cocoa powder; bring to a boil.
- Once at a boil, add buttermilk, and stir to combine.
- Remove pan from heat.
- Add the yogurt, eggs, and vanilla, and stir until well-combined.
- Stir in sugar, flour, baking soda, and salt until just combined.
- Bake for 15-20 minutes.
- While the cake is baking prepare the icing.
- For the icing, combine the butter, cocoa, and buttermilk. Bring to a boil.
- Remove from heat, and add the powdered sugar, vanilla. Stir to combine.
- Pour icing over hot cake and spread evenly over cake.
- Stir to combine.
- Pour icing over hot cake and spread evenly over cake.
- Sprinkle chopped nuts over icing, if using.
- Let the cake sit for at least 30 minutes for the frosting to set up.
Notes
- This cake is best served warm, but can be stored at room temperature for a few days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg