Cocoa-Buttermilk Cake

Ingredients

CAKE

• 1 1⁄2 cups unsalted butter
• 1 1⁄2 cups water
• 1⁄2 cup unsweetened cocoa
• 3 cups sugar
• 3 cups flour
• 1 tablespoon salt
• 1 tablespoon baking soda
• 3 large eggs
• 3⁄4 cup buttermilk
• 1 tablespoon vanilla

ICING

• 3⁄4 cup unsalted butter
• 4 1⁄2 ounces buttermilk
• 7 1⁄2 tablespoons cocoa
• 1 1⁄2 cups powdered sugar, sifted

Instructions

1 _ Preheat oven to 350 degrees.

2 _ Butter and line with parchment a 9 x 13 cake pan Melt butter, stir in water and cocoa and whisk until smooth.

3 _ set aside.

4 _ sift together flour, sugar, salt and baking soda.

5 _ In a separate bowl, whick together eggs, buttermilk and vanilla.

6 _ Add cocoa mixture and buttermilk mixture to dry ingredients.

7 _ Combine very well.

8 _ Pour into cake pan and bake until skewer comes out clean.

9 _ Cool for 20 minutes while making icing.

10 _ ICING: Melt butter, add buttermilk and cocoa.

11 _ Whisk until smooth.

12 _ Put powdered sugar into a food processor.

13 _ With motor running, pour cocoa mixture through feed tube.


14 _ Do not over process.

15 _ Put a platter over the cake pan, flip over so that the cake comes out onto the platter.

16 _ Remove parchment Pour icing over the top of cake and spread evenly over cake to the edges using an offset spatula.

17 _ Do not worry if some goes over the sides.

18 _ Refrigerate cake for 2 hours.

19 _ Remove from refrigerator and with a serrated knife, trim all 4 sides of the cake about 1/4 inch.

20 _ Cut into pieces to serve.