Zutaten für Killer Chocolate Brownie Cake Original Author David Beale
- 2 cups (4 sticks) unsalted butter
- 1 ¼ cups unsweetened cocoa powder
- 4 large eggs
- 2 cups granulated sugar and 3 cups powdered sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- butter flavoring
- 2 cups all-purpose flour
- 1 cup semisweet chocolate chips
- instant coffee
- heavy cream
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 cup buttermilk
- ½ cup milk
- 1 cup chopped pecans
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Zubereitung von Killer Chocolate Brownie Cake Original Author David Beale
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup buttermilk, 1 cup semisweet chocolate chips, and 1 cup chopped pecans.
- Pour batter into the prepared pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let the cake cool completely in the pan before frosting.
- For the frosting: In a medium bowl, beat together 1 cup (2 sticks) unsalted butter, 3 cups powdered sugar, ½ cup unsweetened cocoa powder, and ½ cup milk until smooth and creamy. Add more milk if needed to reach desired consistency.
- Frost the cooled cake and enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
331g
Fat
148g
Carbs
35g
