Ingredients Jump to Instructions ↓

  1. 2 ounces unsweetened chocolate, chopped

  2. 5 tablespoons plus 1 teaspoon butter, at room temperature, divided use

  3. 1 1/4 cups sifted all-purpose flour

  4. 1 teaspoon salt

  5. 1 teaspoon baking soda

  6. 1 cup buttermilk

  7. 1 cup sugar

  8. 2 egg yolks *Fudge Frosting (recipe follows)

Instructions Jump to Ingredients ↑

  1. Put chocolate in a small heatproof bowl set over a small pot of gently simmering water, and melt over medium-low heat, stirring occasionally with a wooden spoon. Remove bowl from heat and set aside until chocolate is cool. Meanwhile, grease an (8-inch) square cake pan with 1 teaspoon butter and set aside. Sift flour and salt together in a small bowl and set aside. In another small bowl, stir baking soda into buttermilk and set aside. In a large mixing bowl, combine sugar and 5 tablespoons butter, and blend with an electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in egg yolks, then add melted chocolate and beat until thoroughly combined. Add one-third of the flour mixture, then one-third of the buttermilk mixture, beating well after each addition. Repeat process to use all of both mixtures, then pour batter into prepared pan. Bake in a preheated 350 degree F oven 40 to 50 minutes, until a toothpick inserted in center of cake comes out clean. Transfer cake to a rack to cool in pan, then invert onto a cake plate. *FUDGE FROSTING 2 1/4 cup confectioners' sugar, sifted 5 tablespoons unsweetened cocoa powder 6 tablespoons unsalted butter, melted 5 tablespoons hot freshly brewed coffee 1 1/2 teaspoons vanilla extract In a medium bowl, sift together confectioners' sugar and cocoa powder. Stir in butter, then coffee, then vanilla, mixing well with a wooden spoon after each addition, until frosting is smooth. Ice top and sides of cake with frosting.


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