Chocolate Buttermilk Cake with Chocolate Pecan Icing
By Vickie
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!
Ingredients
- Icing:
- 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
- 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.)
Details
Preparation
Step 1
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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