Chocolate Cake with Fudgy Chocolate Butter Cream

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Last Monday was icy.  It started as one of those days when the snow is just barely snow because the temperature is not really below freezing but then the temperature dropped.  And all that nice slushy snow/not snow muck froze.  And then it began to ice storm.  We didn’t go out Monday or until noon the following Tuesday.

So I decided I should try baking a cake.  Well I was pretty confident on the cake front, I decided I would try making butter cream again.  Also we weren’t going out in the ice and I didn’t have any icing on hand and I wanted to make some cake!  Happily this was  delicious very successful buttercream, if I do say so myself.

The cake was pretty amazingly delicious too.  And the perfect thing to make you not care about the dreary gray winter days outside.

Chocolate Cake with Fudgy Chocolate Butter Cream

From the Smitten Kitchen

 

For the Cake:

6 tbsp butter, at room temperature

3/4 cup brown sugar

2 tbsp granulated sugar

1 egg

1 egg yolk

3/4 cup buttermilk (I did the add a tsp of lemon juice to fresh milk and let it sit thing)

1 tsp vanilla

1/2 cup cocoa

1 cup flour

1/4 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

 

For the Frosting:

2 ounces unsweetened chocolate, melted and cooled

1 1/2 cups powdered sugar

1/2 cup (1 stick) butter, at room temperature

Pinch of salt (optional)

1 tbsp cream (I used regular milk and it was fine)

1/2 tsp vanilla

 

Heat the oven to 350 degrees.  Grease a cake pan with butter or nonstick spray.

Using a hand mixer or stand mixer, cream the butter and sugars until fluffy.  Add in the egg, egg yolk, and vanilla.  Beat well.

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Pour in the buttermilk and mix again – this will probably look uneven and watery but it will be fine.

Sift in (or just dump in but I do find my cocoa very lumpy so I actually sift here) the flour, cocoa, baking powder, baking soda, and salt.

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Stir until just combined and pour the batter into the prepared pan.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

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Allow the cake to cool in the pan for 10  minutes then flip out onto a cooling rack and allow it to cool completely before icing. (Or be impatient like me and open a window to allow nature to help speed things along)

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To make the butter cream first beat the butter, powdered sugar and salt in a large bowl for a long time.  I was surprised by how long this took.

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Pour in the melted and cooled chocolate, vanilla, and milk and beat to mix evenly.

Then whip the whole thing for another minute or two to get it nice and super fluffy.

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Scoop the icing onto the cooled cake and, if you feel like you really need the extra boost, top with rainbow sprinkles!

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Chocolate Cake with Fudgy Chocolate Butter Cream

 

For the Cake:

6 tbsp butter, at room temperature

3/4 cup brown sugar

2 tbsp granulated sugar

1 egg

1 egg yolk

3/4 cup buttermilk

1 tsp vanilla

1/2 cup cocoa

1 cup flour

1/4 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

 

For the Frosting:

2 ounces unsweetened chocolate, melted and cooled

1 1/2 cups powdered sugar

1/2 cup (1 stick) butter, at room temperature

Pinch of salt (optional)

1 tbsp cream

1/2 tsp vanilla

 

Heat the oven to 350 degrees.  Grease a cake pan with butter or nonstick spray.

Using a hand mixer or stand mixer, cream the butter and sugars until fluffy.  Add in the egg, egg yolk, and vanilla.  Beat well. Pour in the buttermilk and mix again.

Sift in the flour, cocoa, baking powder, baking soda, and salt and stir until just combined.  Pour the batter into the prepared pan.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 10  minutes then flip out onto a cooling rack and allow it to cool completely before icing.

To make the butter cream first beat the butter, powdered sugar and salt in a large bowl until creamy. Pour in the melted and cooled chocolate, vanilla, and milk and beat to mix evenly.

Then whip the whole thing for another minute or two.  Frost the cake immediately.

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