This is a one bowl cake, topped with a rich chocolate frosting. I think that the best chocolate cakes have a combination of chocolate and cocoa powder. The chocolate adds richness and moisture to the cake, and the cocoa adds a wonderful velvety consistency.
Since the frosting is cooked, it is very creamy and smooth; the sugar dissolves into the hot butter and chocolate mixture. Make sure that you use unsweetened, or baking chocolate in this recipe; semisweet chocolate will be too sweet.
- 3 (1 ounce) squares unsweetened chocolate
- 2/3 cup butter
- 1 cup water, heated
- 2 cups flour
- 2 cups sugar
- 1/4 cup cocoa powder
- pinch of salt
- 1-1/4 teaspoons baking soda
- 1/2 cup
- 2 eggs, beaten
- 2 teaspoons vanilla
- 1/3 cup milk
- 4-1/2 cups powdered sugar
- Preheat oven to 350 F. Spray a 13" x 9" pan with a nonstick baking spray containing flour and set aside.
- In a large saucepan, melt 3 squares of the chocolate and 2/3 cup butter in the hot water and bring to a boil.
- Remove from the heat and add the flour, sugar, cocoa powder, salt, and baking soda. Mix well with a wire whisk or eggbeater.
- Stir in the buttermilk, eggs, and 2 teaspoons vanilla; beat until smooth. Pour into the prepared 13 x 9" pan.
- Bake at 350 F for 25-30 minutes, until the top springs back when touched with a fingertip.
- In a heavy saucepan, melt 2 squares of the chocolate and 1/3 cup butter together. Add the powdered sugar, milk, 2 teaspoons vanilla, and a pinch of salt and beat well. You may need to add more milk or powdered sugar to reach the desired consistency: the frosting should be just barely pourable.
- When the cake comes out of the oven, let cool for 15 minutes, then beat the frosting again and pour onto the cake.
- Spread the frosting, and let the cake cool. Cut into squares to serve.
|Nutritional Guidelines (per serving)|
|Total Fat||20 g|
|Saturated Fat||11 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||3 g|