Chocolate Buttermilk Cake with Chocolate Pecan Icing

this recipe came from a BonAppetit Magazine/January '13. I served it at a large dinner party and it was as good tasting as it was beautiful to look at!

Chocolate Buttermilk Cake with Chocolate Pecan Icing
Chocolate Buttermilk Cake with Chocolate Pecan Icing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cake

  • 3 1/2

    C cake flour

  • 1

    C natural unsweetened cocoa powder

  • 1 1/2

    tsp. baking soda

  • 1 1/2

    tsp. salt

  • 3

    large eggs

  • 2 3/4

    C sugar

  • 3

    C vegetable oil

  • 1 1/2

    C buttermilk

  • 1 1/2

    tsp distilled white vinegar

  • 1 1/2

    tsp vanilla extract

  • Icing:

  • 1/2

    plus 3 TBS unsalted butter

  • 1/2

    C natural unsweetened cocoa powder

  • 1/2

    C whole milk

  • 1/2

    tsp. kosher salt

  • 5

    C powdered sugar, sifted plus more for dusting

  • 1 1/3

    C finely chopped toasted pecans

  • 1

    tsp. vanilla extract

  • 2

    10" diameter cake pans with 2" high sides *(I used 3 9" round caked pans and it turned out beautifully.)

Directions

Cake: 1. Preheat oven 325 2. Whisk together flour, cocoa powder, baking soda and salt in a large bowl. Set aside 3. Beat eggs, until slightly frothy. gradually add sugar; beat until mixture is pale and has doubled in volume 7-8 min. Gradually add oil. Beat until emulsified (mixture will resemble a grainy mayonnaise) 3-4 min. 4. Reduce mixer speed to low. Add dry ingredients in 3 additions, alternating with buttermilk in 2 additions beginning and ending with dry ingredients. Beat to blend between additions. Divide batter between preparedans. 5. Bake for 45-50 minutes Icing: 1. Melt butter in large pan. 2. Whisk in cocoa powder, salt, powdered sugar until smooth. 3. stir in pecans and vanilla 4. Chill icing then spread.

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