Prep 20 mins
Cook 25 mins
This is not an overly sweet cake. This is very much a chocolate cake! Delicious!
- 3⁄4 cup butter
- 2 ounces unsweetened chocolate
- 2 1⁄4 cups flour
- 2 cups sugar
- 1⁄4 cup cocoa
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 3⁄4 cups buttermilk
- 2 eggs (at room temperature)
- 3⁄4 cup whipping cream
- 1 1⁄2 cups chocolate chips (I use semi-sweet)
- Heat oven to 350*; grease and flour 2 9inch cake pans.
- In sm saucepan, melt butter and chocolate, stirring, over low heat.
- Mix flour, sugar, cocoa, baking soda and salt in lg mixer bowl.
- Add melted chocolate, buttermilk and eggs.
- Beat on low to combine; beat on high until light and fluffy, about 2 minutes.
- Pour into cake pans.
- Bake for 25 minutes, or until cakes test done.
- Cool in pan 5 minutes; invert onto wire rack.
- Frosting: Bring cream JUST to a boil.
- Remove from heat and stir in chocolate chips.
- Stir until frosting is smooth and starts to thicken.
- Place 1/3 cup on bottom layer.
- Top with second layer; frost top and sides.
I love this recipe. The cake is very intensely chocolate but NOT overly sweet. I gave some to my Mom who felt the same way - she said I should make this cake all the time. Even the fudgy drippy icing was great, maybe the next time I'll let it firm up some before putting it up the cake.
This is the perfect cake. My daughters and I called it the "Matilda Cake" because it reminded us of the huge chocolate cake the evil schoolmaster lady made the boy eat in its entirety in the movie Matilda! Ooey gooey chocolatey goodness. I'm not a big fan of buttery rich frosting, so this really fit the bill with its simple whipping cream and melted chocolate glaze. Yes, it is a little drippy when you're frosting it, but it all works out in the end. A wonderfully moist cake. I didn't realize the eggs were supposed to be at room temperature until after I started making it, and the cake turned out just fine. I love this recipe!
Very moist and fudgy. I was hoping for a denser cake but it was quite delicious nevertheless. The only change I made to the recipe was I substituted with semisweet chocolate cuz I didn't have any unsweetened on hand. My baking time also took much longer than the recipe indicated (close to 40 minutes). For the frosting I stuck it in the fridge for about an hour to solidify it, then used the beaters on it to turn it into a fluffy spread. Will keep this recipe to make into cupcakes next time.