• 1serving
  • 584calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 3/4 cups all-purpose flour

  2. 1 cup unsweetened cocoa powder

  3. 1 1/4 teaspoons baking soda

  4. 1/8 teaspoon salt

  5. 2/3 cup white sugar

  6. 2/3 cup packed brown sugar

  7. 2 eggs

  8. 1 1/2 cups buttermilk

  9. 3/4 cup unsalted butter, softened

  10. 1 (16 ounce) package confectioners' sugar, sifted

  11. 3 (1 ounce) squares unsweetened chocolate, melted

  12. 2 teaspoons vanilla extract

Instructions Jump to Ingredients ↑

  1. Sift together flour, cocoa, baking soda, and salt in a small mixing bowl.

  2. In a separate bowl, cream 3/4 cup butter and white and brown sugars at medium speed until light and fluffy. Add eggs, one at a time, beating after each addition. Add 2 teaspoons vanilla. At low speed, begin by adding a little of the flour mixture to the butter mixture. Alternate with buttermilk until all are blended together. Start and end with flour.

  3. Line bottoms of 2 9-inch pans with waxed paper; grease and flour. Pour batter in.

  4. Bake in a preheated 350 degrees F (175 degrees C) oven for 25-30 minutes. Test with toothpick. Cool in pans for 10 minutes before turning onto racks to cool completely.

  5. To Make Frosting: Cream together 3/4 cup butter and confectioners' sugar. Slowly add melted chocolate and 2 teaspoons vanilla. Beat until light and fluffy. Frost cooled cake.


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