I hope that everyone had a fantastic holiday season. Kramer and I celebrated with my parents on Christmas Eve, then had a Festivus breakfast yesterday morning with his dad, his dad’s girlfriend, and his sister. My parents gave Kramer and I tickets to Rome for our honeymoon and these awesome union suit pajamas (pictured are my brothers, Dane (19) and Wyatt (16), Kramer, and myself). My brothers also got me the Tracy Morgan autobiography, I Am The New Black, which I’m really excited to read! Kramer’s dad (check out his golfing blog, Journey to St. Andrews) got me a bread-maker (which I will be putting to good use very soon) and a pasta roller attachment for my KitchenAid mixer! You can all thank him for the inevitable carb-o-loading you’ll soon be witnessing on here.
When I originally found this recipe, it was advertised as a recipe for buttermilk brownies. Interesting, I thought, I’ve never seen a brownie recipe that used buttermilk before. That’s probably because this recipe ended up being for cake and not for brownies. As I added the flour into the wet mixture, I knew it was much, much too thin to ever be brownie batter. No matter, though, because there’s nothing wrong with rich, moist chocolate cake! The buttermilk made a big difference in the texture and taste of this cake. It was so tender and the crumb sticks perfectly together while still being light, fluffy, and delicate. The frosting is ridiculously simple and is as good as it is easy to make. If you need something quick to whip up for a New Year’s party, this is the thing! Just slice into small bites and place in muffin liners for clean, easy snacking. If you haven’t had a fantastic piece of chocolate cake in a while, let me help you out: make this today!
Combine the water, butter, and cocoa powder in a medium sauce pan and after everything has begun to melt together, bring to a boil, stirring constantly, then remove from the heat and finish stirring to make sure that everything is melted all the way through.
While the cake cools, make the frosting. Melt together 1/4 cup of butter, 3 tablespoons of unsweetened cocoa powder, and 3 tablespoons of buttermilk. Work quickly, because it’s easy to burn the chocolate.
Add the chocolate to a bowl with 2 1/3 cup powdered sugar and 1 teaspoon of vanilla. Beat until smooth, adding a bit more buttermilk or water if it’s too thick, or more powdered sugar if it’s too thin.
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking sda
- ¼ teaspoon salt
- 1 cup water
- 1 cup unsalted butter, room temperature
- ⅓ cup unsweetened cocoa powder
- 2 eggs
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- ¼ cup unsalted butter, room temperature
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons buttermilk
- 2¼ cup powdered sugar
- Preheat the oven to 350 degrees F and line and/or grease a 9×13 pan. I always line my pans with foil or parchment paper because this allows me to easily lift the cake out of the pan without having to cut the cake from an awkward angle.
- combine the flour, sugar, baking soda, and salt in a medium bowl and set aside. In a medium sauce pan, combine the water, 1 cup unsalted butter, and ⅓ cup cocoa powder. Melt together and bring to a boil for just a moment, then add to the flour mixture and beat together until just combined. Beat in the eggs one at a time, then add the buttermilk and vanilla.
- Pour the cake into your prepared pan and bake for 35-40 minutes, until set. Allow to cool completely before frosting and slicing.
- While the cake cools, make the frosting by melted together ¼ cup unsalted butter, 2 tablespoons of unsweetened cocoa powder, and 3 tablespoons of buttermilk. When smooth, place in a large bowl and beat together with 2¼ cup powdered sugar and 1 teaspoon of vanilla. Add a bit more buttermilk or water if the consistency seems to thick, or add a bit more powdered sugar if it seems to thin.
- When the cake is cooled, frost and slice into 24 squares. Enjoy!