Easy Chocolate Cake with Chocolate Frosting | Garlic + Zest

Easy Chocolate Cake with Chocolate Frosting

Course: Dessert
Cuisine: American
Keyword: cake, chocolate, chocolate frosting
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 12
Calories: 327kcal
Author: Deb Perelman
Sometimes you just need chocolate cake.  Not a big layered production -- just fudgy cake to jam into your mouth.  This is it!
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Ingredients

for the cake

  • 6 tablespoons unsalted butter at room temperature
  • 3/4 cup light brown sugar packed
  • 2 tablespoons granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup cocoa
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

for the frosting

  • 2 ounces unsweetened chocolate
  • 1 1/2 cups powdered sugar
  • 1 stick unsalted butter at room temperature
  • 1/8 teaspoon salt
  • 1 tablespoon cream or whole milk
  • 1/2 teaspoon vanilla extract

Instructions

For the cake

  • Preheat oven to 350 degrees. Spray the bottom and sides of an 8" square cake pan with vegetable spray. Cut a piece of parchment paper to the dimensions of the cake pan and fit it into the bottom (this is an extra layer of protection against sticking). Set aside.
  • In a large bowl, beat the butter, brown sugar and granulated sugar until fluffy. Use a rubber spatula to scrape down the bowl. Add the egg, egg yolk and vanilla and beat until combined. Add the buttermilk and beat again -- mixture will look curdled, it's ok.
  • Sift together the dry ingredients and beat into the butter mixture on low speed until just combined. Transfer the batter into the prepared pan and use a spatula to spread it out evenly. Bake for 30-35 minutes until a cake tester comes out clean.
  • Cool the cake for 5-10 minutes in the pan, then invert it onto a cooling rack and cool cake completely before frosting.

For the frosting

  • Melt the chocolate: Place the chocolate in a small microwaveable glass bowl and microwave in short 15-20 second increments until the chocolate has melted into a glossy pool. Don't stir. Cool to room temperature.
  • In a large bowl combine the powdered sugar, butter, salt, cream and vanilla. Beat on medium speed until smooth and creamy. Add the room temperature chocolate and beat until well combined. Turn the beaters up to a medium high or high and beat it for a minute more.
  • Place the cake upside down on your cake stand or platter.
  • Spoon the frosting into the center of the cake and use an offset spatula to push the frosting out from the center in short little swirls to give it that dreamy icing landscape. You can frost the sides if you like -- my daughter was shocked that I didn't, but that's the way Deb did it on her site.

Nutrition

Calories: 327kcal | Carbohydrates: 42g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 67mg | Sodium: 175mg | Potassium: 166mg | Fiber: 2g | Sugar: 31g | Vitamin A: 480IU | Calcium: 56mg | Iron: 2mg