50 minutes
A rich and moist chocolate cake with a smooth chocolate frosting and crunchy nuts, perfect for any occasion.
Unsalted Butter, cut into pieces, plus extra for greasing
tablespoons
All Purpose Flour, and more for dusting the pan
cups
cups
teaspoons
teaspoons
Unsweetened Cocoa Powder, divided for cake and frosting
cups
Buttermilk, divided for cake and frosting
cups
Eggs, lightly beaten
each
Vanilla Extract, divided for cake and frosting
teaspoons
Confectioners’ Sugar
0 lb
cups
1. Prep
Preheat the oven to 350°F and position the rack in the middle. Grease a 9-by-13-inch sheet pan with softened butter and dust with flour.
2. Cake Mixture
In a large bowl, whisk together the flour, sugar, baking soda, and salt. Heat 16 tablespoons of butter, 1/4 cup cocoa, and 1 1/2 cups water in a saucepan over medium-low. Whisk until the butter melts and the mixture is even and bubbling at the edges. Fold the cocoa mixture into the dry ingredients until just combined. Mix in 1/2 cup buttermilk, the beaten eggs, and 1 teaspoon vanilla. Pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick comes out clean. Cool on a rack.
3. Frosting
In a small saucepan, heat 8 tablespoons of butter, 1/4 cup cocoa, and 6 tablespoons buttermilk over medium-low. Whisk until smooth and bubbling. Transfer the mixture to a mixer bowl. With the machine on low, mix in 1 teaspoon vanilla, 1/4 teaspoon salt, the confectioners' sugar, and nuts until smooth. Pour the warm frosting over the cake and smooth with a spatula. Let it set before slicing.
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