Ingredientes para Cocoa Buttermilk Cake
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Como fazer Cocoa Buttermilk Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, melt 1/2 cup (1 stick) unsalted butter. Stir in 1 cup water and 1 cup unsweetened cocoa powder. Whisk until completely smooth and set aside.
- In a large bowl, whisk together 2 1/2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 2 large eggs, 1 cup buttermilk, and 1 teaspoon vanilla extract.
- Add the wet ingredients (egg mixture) to the dry ingredients (flour mixture). Gradually add the melted cocoa mixture, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 20 minutes before making the icing.
- While the cake cools, prepare the icing: Melt 1/2 cup (1 stick) unsalted butter in a medium saucepan. Stir in 1/4 cup buttermilk and 1/4 cup unsweetened cocoa powder. Whisk until smooth.
- Add 4 cups powdered sugar to a food processor. With the motor running, slowly pour in the cocoa mixture through the feed tube. Process until smooth and creamy. Do not over-process.
- Invert the cooled cake onto a serving platter. Remove the parchment paper.
- Pour the icing over the top of the cake and spread evenly to the edges using an offset spatula. Don't worry if some icing goes over the sides!
- Refrigerate the cake for at least 2 hours before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
265g
Fat
113g
Carbs
31g
