Prep 30 mins
Cook 30 mins
From taste of home.
- 1⁄2 cup baking cocoa
- 1 cup hot water
- 3⁄4 cup butter, softened
- 2 3⁄4 cups packed brown sugar
- 3 eggs
- 2 1⁄2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup buttermilk
- 1 1⁄2 teaspoons vanilla extract
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup milk
- 2 teaspoons vanilla extract
- 1 cup butter, softened
- 1⁄4 cup butter, softened
- 2 tablespoons baking cocoa
- 1⁄4 cup milk
- 2 cups confectioners' sugar
- In a small bowl, combine cocoa and hot water until smooth; cool. In a large mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk and cocoa mixture. Stir in vanilla.
- Pour into three greased and waxed paper lined 9 inch round baking pans. Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
- In a small saucepan, combine sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. In a small mixing bowl, cream butter. Gradually beat in cooled mixture.
- Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake.
- For glaze, in a small saucepan, melt butter; stir in cocoa until smooth. Add milk. Bring to a boil. Remove from the heat. With an electric mixer, beat in confectioners' sugar until blended. Cool for 15-20 minutes; spread over top of cake. Garnish with chocolate curls if desired. Store in the refrigerator.
This is quite possibly the best cake I've ever made. I'm so sorry the picture is not prettier, I am not a baker, normally. This cake is one I will perfect to make look as gorgeous as it tastes, if that is possible. The filling makes this cake, don't skip it!
This was such a wonderful chocolate cake! I don't have any 9 inch baking pans so I used 2 bigger ones but I'd have loved to have 3 layers (the taller the better!!:-)!). I also cut down on the sugar, especially for the glaze but otherwise I followed the recipe. Definitely a keeper!
I found this recipe in the 9/2007 issue of Taste of Home and couldn't wait to try it. It sat on my counter for weeks until I finally found the time to make it! I really enjoyed this cake...it is worth all the waiting time and the steps. I was impatient when doing the filling and apparently didn't wait long enough for the sugar mixture to cool before mixing it with the butter because I ended up with a pudding like glaze. Still, even with that, it was a delicious, rich cake.