🍫Dark Chocolate Cake with Buttermilk Pecan Frosting🤤
Ingredients:
Chocolate Cake:
- 1 3/4 cup all-purpose flour
- 3/4 cup dark cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs, beaten
- 1 cup coffee
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla
Buttermilk Pecan Frosting:
- 1 cup butter
- 1/2 cup dark cocoa powder
- 1/3 cup buttermilk
- 1 teaspoon vanilla
- 3 cups confectioners sugar
- 1 cup pecans, roughly chopped
Instructions:
1Preheat oven to 350°F.
Chocolate Cake:
1In a large bowl combine flour, cocoa, sugar, baking soda, baking powder, and salt. Whisk to combine.
2Add eggs, coffee, buttermilk, oil, and vanilla to the dry ingredients and stir using a spatula or whisk until ingredients are fully combined. The batter will be dark and very runny.
3Pour into a prepared (greased or parchment-line9x13 pan and bake for 40-50 minutes. Start checking at 40 minutes, if the cake jiggles at all or an inserted toothpick is removed with wet batter, the cake is not done. When an inserted toothpick is removed with a few crumbs (not clean!) the cake is done.
Buttermilk Pecan Frosting:
1In a saucepan, heat the butter, cocoa powder, and buttermilk on medium-low heat until butter is melted. Stir occasionally to incorporate ingredients.
2Remove from heat and add the vanilla. Add confectioners sugar 1 cup at a time. Depending on the humidity and your kitchen circumstances, you may be able to use less confectioners sugar. You want the frosting to be like a runny pancake batter.
3Add pecans to the frosting or pour frosting over the pecans. Stir.
Assembly:
1When cake has cooled for at least 15 minutes, pour frosting over the cake. Let sit for about 1 hour before cutting, or refrigerate for 30 minutes.
