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2 cups flour 2 cups sugar for the cake
1 teaspoon bicarbonate of soda
a quarter teaspoon of salt
2 eggs, big
1 teaspoon vanilla extract
2 unsalted butter sticks
4 tbsp cocoa powder
1 quart of water
1/2 cup butter for icing a single stick
buttermilk, 6 tbsp
confectioners’ sugar, 1 pound
4 tbsp cocoa powder
1 teaspoon vanilla extract


Preheat the oven to 350 degrees Fahrenheit.
Using nonstick cooking spray, coat a jelly roll pan.
Combine flour, sugar, baking soda, and salt in a large mixing basin. Remove from the equation.
Combine buttermilk, eggs, and vanilla in a small mixing dish. Remove from the equation.
Butter, chocolate, and water are combined in a skillet over medium heat. Bring this mixture to a boil, constantly stirring.
Combine the saucepan and dry mixture in a large mixing basin. To blend, stir everything together.
Mix in the wet ingredients quickly.
Fill a jelly roll pan halfway with the mixture. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
Allow cooling on a wire rack before frosting.
To make the icing:
Butter, 4 teaspoons cocoa, and 6 tablespoons buttermilk are melted together in a pot. Bring to a boil, constantly stirring.
Stir in the confectioners’ sugar and vanilla extract.
Pour over the heated cake in an equal layer.
Allow frosting to set before cutting and serving.


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