This delightful cake is known for its rich chocolate flavor and moist texture, making it a staple at family gatherings and potlucks. The combination of a moist chocolate cake with a delectable homemade frosting creates a dessert that is sure to impress your guests and satisfy your sweet tooth.
Ingredients
Scale:
2 cups all-purpose flour
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, melted
1 cup buttermilk, room temperature
4 large eggs, room temperature
2 teaspoons vanilla extract
1 cup boiling water
1/2 cup unsalted butter (for frosting)
1/4 cup unsweetened cocoa powder (for frosting)
1/3 cup milk (for frosting)
3 1/2 cups powdered sugar (for frosting)
1 teaspoon vanilla extract (for frosting)
1 cup chopped pecans (optional, for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
In a separate bowl, mix the melted butter, buttermilk, eggs, and vanilla extract until fully combined. Gradually add this mixture to the dry ingredients, stirring just until no dry spots remain.
Carefully stir in the boiling water until the batter is smooth.
Pour the batter into the prepared Bundt pan, ensuring it is evenly distributed.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, allow the cake to cool in the pan for about 10-15 minutes. Then, carefully invert it onto a wire rack to cool completely.
While the cake is cooling, prepare the frosting. In a saucepan over medium heat, melt the butter. Stir in the cocoa powder and milk, bringing the mixture to a boil.
Remove from heat and whisk in the powdered sugar and vanilla extract until smooth. Stir in the chopped pecans if desired.
Once the cake is completely cooled, drizzle the frosting over the top of the Bundt cake, allowing it to drip down the sides decoratively.
