Ingredients
- 21/2 cups all-purpose flour
- 11/2 cups good cocoa powder
- 21/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 3 extra-large eggs, at room temperature
- 3 teaspoons pure vanilla extract
- 1/2 cups buttermilk, at room temperature
- 3/4 cup sour cream, at room temperature
- 3 tablespoons brewed coffee
For the frosting:
- 24 ounces semisweet chocolate chips
- 1 1/2 cups heavy cream
- 2 tablespoons light corn syrup
- 1/2 teaspoon pure vanilla extract
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- M&M's candy for decorating
Directions
Preheat the oven to 350 degrees. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan and set aside.
In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs, one at a time, and the vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
Spread the frosting evenly on the cake. Have the children decorate the cake with M&M's.
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By brma
michigan
on December 19, 2011
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this cake is very dry and I also had trouble with the frosting getting firm enough to frost the cake. I had to add powdered sugar to get it thick enough. I will not make this again, instead I wil try Beattys chocolate cake recipe instead. It had better reviews, but I wanted a fudgey cake not a light cake, this is why I chose this one instead, unfortunately is turned out to be a bad decision.
By ccpa
cardiff,wales
on October 30, 2011
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Made this yesterday and i used natural yogurt instead of buttermilk . I made cupcakes for halloween . it was the best chocolate cake recipe I have ever made or tasted and the family agree, its more like a brownie texture really dense and delicious. I didn't make the frosting as I didn't have the time, I used the betty crocker ready made fudge icing, which was nice and sweet. I am going to use this recipe from now on, for all my cakes where chocolate is needed. AMAZING!!!!!
By susiehardeygreen
on August 27, 2011
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Unbelievable! I made it as cupcakes and filled them with Reese's cups (my daughter's favorite for her baby shower. They were better than the ones at her wedding, by far!
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