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Chocolate Buttermilk Cake with Chocolate Pecan Icing

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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!

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Chocolate Buttermilk Cake with Chocolate Pecan Icing 0 Picture

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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