Ingredients
Scale
- 2 sticks salted butter
- 1 cup water
- 7 tablespoons unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2/3 cup buttermilk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 cup plus 2 tablespoons 2% milk
- 5 tablespoons unsweetened cocoa powder
- 1 stick salted butter, softened
- 3 3/4 cups powdered sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F and spray a 13 x 17 1/2 inch jelly roll pan with cooking spray or line with tin foil.
- Melt 2 sticks of butter in a medium saucepan over medium heat, then stir in water and whisk in cocoa powder until smooth. Bring to a boil and let cool for 10 minutes.
- In a large mixing bowl, combine flour, sugar, baking soda, and salt. In a separate bowl, whisk together buttermilk, eggs, and vanilla. Stir this mixture into the dry ingredients.
- Gradually pour the warm chocolate mixture into the flour mixture in three phases, stirring well in between each addition. Pour the batter into the prepared jelly roll pan and bake for 18-20 minutes, or until a toothpick comes out clean.
- Five minutes before the cake is done, prepare the icing. In a large saucepan over medium heat, combine milk and cocoa powder. Stir in softened butter and bring to a boil. Once boiling, remove from heat and slowly whisk in powdered sugar until smooth.
- Pour the icing over the warm cake, spreading evenly. Allow to cool for 20 minutes before cutting into squares.
Notes
Using a plastic knife to cut squares helps prevent the cake from sticking.
The icing should be poured over the cake immediately after baking for the best consistency.
This cake can be stored covered at room temperature for up to three days.
Nutrition
- Serving Size: 1 square
- Calories: 345
- Sugar: 37g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.