Ingredients for Scotch Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ½ cup (1 stick) unsalted butter
- ½ cup unsweetened cocoa powder
- 1 cup buttermilk
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup water
- ½ cup milk
- 3 cups powdered sugar
- ½ cup chopped pecans (optional)
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How to Make Scotch Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- In a large bowl, sift together 2 cups all-purpose flour and 2 cups granulated sugar.
- In a medium saucepan, combine 1 cup (2 sticks) unsalted butter, ¾ cup unsweetened cocoa powder, and 1 cup water.
- Bring to a boil over medium heat, stirring constantly until butter is melted and cocoa is completely dissolved.
- Remove from heat and pour the cocoa mixture into the flour and sugar mixture. Stir with a wooden spoon until just combined.
- In a separate bowl, whisk together 1 cup buttermilk, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, 2 large eggs, and 1 teaspoon vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the icing:
- In a medium saucepan, combine ½ cup (1 stick) unsalted butter, ½ cup unsweetened cocoa powder, and ½ cup milk.
- Bring to a boil over medium heat, stirring constantly until butter is melted and cocoa is dissolved.
- Remove from heat and stir in 1 teaspoon vanilla extract. Gradually add 3 cups powdered sugar, mixing until smooth and creamy.
- Stir in ½ cup chopped pecans (optional).
- Spread the icing evenly over the hot cake while it is still in the pan. Let cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
260g
Fat
78g
Carbs
28g
