|Photo by Nadia Jasmine|
This is an incredibly easy cake to put together and doesn't take much time. You really don't even have to frost it, just serve it like a snack cake cut into squares. Or you can bake it into cupcakes.
Chocolate Buttermilk Cake
Preheat oven to 350 degrees.
2 cups flour
1 cup unsweetened cocoa powder
1 ½ tsp. baking soda
Scant tsp. salt
In another bowl, cream together:
1 ¾ cups granulated sugar
1 ½ sticks unsalted butter, softened
When the sugar/butter mixture is fluffy, beat in
3 large eggs, one at a time
2 tsp. vanilla extract
Mix the cocoa/flour mixture with the sugar/butter/egg mixture, alternating with:
1 ½ cups buttermilk
Begin and end with the flour mixture. Don’t overbeat.
Pour into a 13 x 9 brownie pan that’s been treated with non-stick cooking spray. You can bake this cake in round layers but I like to make it in a 13 x 9 rectangular pan for easy snacking.
Bake for 40 minutes or until a knife or toothpick comes out clean.
Cool the pan on a wire rack for 10 minutes. Invert the cake to cool it completely. (Or, you can just leave it in the pan so you don’t have to scrounge up a rectangular plate to put the naked cake on.)
Frost when the cake is cool, if you want to.
Chocolate Buttermilk Frosting
½ stick unsalted butter
3 Tbsp. buttermilk
3 Tbsp. unsweetened cocoa powder
2 ½ cups confectioner’s sugar
1 tsp. vanilla extract
Combine the butter, buttermilk and cocoa powder in a saucepan and bring to a boil.
Remove from heat and add the confectioner’s sugar. If it’s too stiff, you can add a little bit of sweet milk.
Beat until smooth. Add the vanilla. Spread on the cake.