The technique in this fluffy chocolate cake is unusual but the results are fabulous! The frosting on top is light, fluffy and full of chocolate flavor!
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4 ounces bittersweet baking chocolate, chopped
1/2 cup Land O Lakes® Butter softened
3 tablespoons water
2 teaspoons baking soda
1 1/2 cups firmly packed brown sugar
3 large Land O Lakes® Eggs
2 tablespoons vanilla
1/3 cup vegetable oil
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1 cup buttermilk
2 teaspoons vanilla
3 cups powdered sugar
4 to 5 tablespoons Land O Lakes® Heavy Whipping Cream
*Substitute 1 tablespoon vinegar or lemon juice and enough milk to equal 1 cup. Let stand 5 minutes.
Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside.
Combine 4 ounces chocolate, 1/4 cup butter, water and baking soda in 1-quart saucepan. Cook over low heat, stirring occasionally, until melted. (Mixture will foam slightly.) Remove from heat; set aside.
Combine remaining 1/4 cup butter, brown sugar, eggs and vanilla in bowl. Beat at medium speed until creamy. Add melted chocolate mixture and oil; continue beating until well mixed.
Combine flour and salt in another bowl. Add flour mixture alternately with buttermilk to chocolate mixture, beating at low speed until well mixed.
Spread batter evenly into prepared pan. Bake 33-40 minutes or until toothpick inserted in center comes out clean. Cool completely.
Melt 4 ounces chocolate in 1-quart saucepan over low heat; cool. Combine melted chocolate, 1/2 cup butter and 2 teaspoons vanilla in bowl; beat at medium speed until creamy. Add powdered sugar and enough whipping cream for desired spreading consistency, beating at low speed until well mixed. Frost cooled cake.
Bittersweet chocolate is not as sweet as semi-sweet chocolate, but slightly sweeter than unsweetened chocolate. It has a rich intense chocolate flavor.
Explore reviews fromour online community
I baked it for 33 minutes, and it was very dry.
I used cocoa powder instead of the baking squares and it turned out great. The buttermilk added a nice flavor
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