Mom's Buttermilk Chocolate Cake

Recipe courtesy of Kathleen Blake, Executive Chef, The Rusty Spoon
Show: Emeril's Florida Episode: Orlando Farm to Table & Norman Van Aken
TOTAL TIME: 2 hr 10 min
Prep: 30 min
Inactive Prep: 1 hr
Cook: 40 min
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

CAKE:
FROSTING:
  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup buttermilk
  • 4 tablespoons unsweetened cocoa powder
  • 1 pound confectioners' sugar
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Directions

Preheat the oven to 350 degrees F.

For the cake: Lightly grease a 9-by-13-inch cake pan with butter. Combine the flour, sugar and baking soda in the bowl of a stand mixer or mixing bowl. Combine the butter, cocoa and 1 cup water in a medium saucepan and bring to a boil while mixing. Add the cocoa mixture to the flour mixture, along with the buttermilk eggs and vanilla, and beat for 3 minutes. Pour into the prepared cake pan and bake until firm to the touch and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool 10 minutes in the pan before turning out on a rack to cool completely.

For the frosting: Make the frosting as soon as the cake is out of the oven. Combine the butter, buttermilk and cocoa in a small saucepan and bring to a boil while mixing. Combine with the confectioners' sugar in the bowl of a stand mixer and beat until smooth. Spread the frosting evenly on the cake.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
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