RWOrG113
Ingredients :
+The cake batter
°2 cups all-purpose flour
°1 cup of sugar
°1 teaspoon baking soda
°1/2 teaspoon of salt
°1 cup unsalted butter
°1 c coffee,
°1/3 cup natural unsweetened cocoa powder
°2 large eggs
°1/2 cup buttermilk*
°1 teaspoon vanilla extract
+fudge frosting
°1/2 cup unsalted butter
°1/4 cup natural unsweetened cocoa powder
°1/2 cup of milk
°1 teaspoon vanilla extract
°pinch of salt
°3 c powder sugar, sift
Preheat oven to 350℉ and spray half a baking sheet with cooking spray. Put aside.
In bowl, combine flour, sugar, baking soda & salt. Mix with a fork and set aside.
Heat sized saucepan on heat. Add the butter, once the butter has melted, add in the water (or coffee). Stirring in cocoa powder to smooth. Bring this mix to a boil.
Remove from the heat and carefully pour into the dry ingredients. Stir together.
Add the eggs to the cake batter. Stir to combine. & pour in buttermilk and adding vanilla extract. Stirring to combine.
Pour into prepared half baking sheet. Bake for 25 to 27 minutes. Once the cake is baked, remove from the oven and let cool.
Immediately prepare the icing, melt the butter in a medium saucepan. Add the cocoa powder, milk, vanilla and a pinch of salt. Mix then add the powdered sugar. Stir until smooth.
Remove from the heat and pour the glaze over the hot cake. Spread the frosting with a spatula if necessary.
Buttermilk: If you don’t have buttermilk on hand, you can pour in 1/2 cup of milk, scoop out a teaspoon, then add a teaspoon of vinegar or lemon juice, let sit for a few minutes. Then use in cake batter.
Sift the powdered sugar to limit lumps in the frosting.
If the cake runs in the middle, it’s not baking long enough.
FREEZING INSTRUCTIONS: If you want to freeze this cake, you can freeze the cake after you have made and frosted it. Leaving cake in the baking sheet, let it cool totally. Then cover with plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to a month. To use, remove from freezer, unwrap, then thaw at room temperature.
Enjoy !
