Dark Chocolate Cake with Buttermilk Pecan Frosting
2023/10/11

Dark Chocolate Cake with Buttermilk Pecan Frosting

Ingredients:

For the cake:

- 2 cups all-purpose flour

- 2 cups granulated sugar

- 3/4 cup unsweetened cocoa powder (preferably Hershey's Special Dark)

- 2 teaspoons baking powder

- 1 1/2 teaspoons baking soda

- 1 teaspoon salt

- 2 large eggs

- 1 cup buttermilk

- 1/2 cup vegetable oil

- 2 teaspoons vanilla extract

- 1 cup brewed coffee, cooled

For the frosting:

- 1 cup unsalted butter, softened

- 4 cups powdered sugar

- 1/4 cup buttermilk

- 1 teaspoon vanilla extract

- 1 cup chopped pecans

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix well until the batter is smooth.

4. Stir in the brewed coffee until well combined. The batter will be thin.

5. Pour the batter evenly into the prepared cake pans.

6. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

7. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.

8. While the cakes are cooling, prepare the frosting. In a mixing bowl, beat the softened butter until creamy.

9. Gradually add the powdered sugar, alternating with the buttermilk, until the frosting reaches a smooth and spreadable consistency.

10. Mix in the vanilla extract.

11. Fold in the chopped pecans.

12. Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and frost the sides and top of the cake with the remaining frosting.

13. Serve warm or refrigerate until ready to serve.

Note: If making ahead of time, refrigerate the cake in an airtight container or wrapped with plastic wrap for 2-3 days. To freeze the cake, ensure it is fully cooled before wrapping it tightly in plastic and foil. Label and date the cake and freeze for up to 1 month. Thaw before adding the frosting.

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