Ingredients:
- butter for coating and dusting the cake pan (unsalted butter)
- All purpose flour for coating and dusting the cake pan
- 3 cups all-purpose flour
- 3 cups sugar (not powdered)
- 1.5 cups cocoa powder
- 1 tbsp baking soda
- 1.5 tsp baking powder
- 1.5 tsp salt
- 3 eggs
- 1.5 cups buttermilk (To make buttermilk, add 1 tbsp lemon juice/white vinegar to 1 cup of milk)
- 1.5 cups warm water
- 0.5 cup vegetable oil
- 2 tsp vanilla extract
For the Chocolaty Cream Cheese Buttercream Frosting:
- 1.5 cups butter softened
- 8 oz cream cheese softened
- 1.5 cups cocoa powder
- 3 tsp vanilla extract
- 7-8 cups powdered sugar
- 1/4 cup milk
Procedure:
- Preheat oven to 350 degrees. Butter the baking dish and dust with flour – tap out the excess (see a few online baking tips for help).
- In a mixer, take flour, sugar, cocoa powder, baking soda, baking powder and salt and mix on a low speed until combined.
- Transfer the powders to a bowl and add eggs, buttermilk, warm water, oil, and vanilla. Beat until smooth for just a couple of minutes.
- Transfer this batter to a baking dish.
- Bake for 30-35 minutes until a toothpick inserted into the centre comes out clean.
- Let it cool on the wire rack for 15 minutes and then remove from the Oven.
- Frost with your choice of frosting and serve cold.
Chocolate Cream Cheese Buttercream Frosting:
- In a bowl, beat together butter and cream cheese until fluffy. You can use a stand mixer or a blender for best consistency.
- Add in cocoa powder and vanilla extract. Beat until combined.
- Beat in powdered sugar, gradually. (1 cup at a time)
- Add milk slowly to make it a smooth spreadable texture.
- The frosting should be very thick and will thicken even more if you have the time to refrigerate it for a while.
- Spread on the cake either just on the top or all around it, and Bon Appetit!
