Recipe courtesy of Kathleen Blake
Recipe courtesy of Kathleen Blake
Show:
Emeril's Florida
Mom's Buttermilk Chocolate Cake
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- Level: Easy
- Total: 2 hr 20 min (includes cooling time)
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 877
- Total Fat
- 37 g
- Saturated Fat
- 23 g
- Carbohydrates
- 136 g
- Dietary Fiber
- 3 g
- Sugar
- 108 g
- Protein
- 7 g
- Cholesterol
- 133 mg
- Sodium
- 961 mg
- Level: Easy
- Total: 2 hr 20 min (includes cooling time)
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 877
- Total Fat
- 37 g
- Saturated Fat
- 23 g
- Carbohydrates
- 136 g
- Dietary Fiber
- 3 g
- Sugar
- 108 g
- Protein
- 7 g
- Cholesterol
- 133 mg
- Sodium
- 961 mg
Ingredients
Cake:
Frosting:
Directions
- Preheat the oven to 350 degrees F.
- For the cake: Lightly grease a 9-by-13-inch cake pan with butter. Combine the flour, sugar and baking soda in the bowl of a stand mixer or mixing bowl. Combine the butter, cocoa and 1 cup water in a medium saucepan and bring to a boil while mixing. Add the cocoa mixture to the flour mixture, along with the buttermilk eggs and vanilla, and beat for 3 minutes. Pour into the prepared cake pan and bake until firm to the touch and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool 10 minutes in the pan before turning out on a rack to cool completely.
- For the frosting: Make the frosting as soon as the cake is out of the oven. Combine the butter, buttermilk and cocoa in a small saucepan and bring to a boil while mixing. Combine with the confectioners' sugar in the bowl of a stand mixer and beat until smooth. Spread the frosting evenly on the cake.
