FOR THE CHOCOLATE FROSTING:
4 Tablespoons.Of buttermilk.
3 C.Of powdered sugar.
1/4 C.Of softened butter.
3 Tablespoons.Of pure cocoa powder.
OPTIONAL INGREDIENTS FOR TOPPING:
1 C.Of chocolate chips.
1/2 C.Of caramel sauce.
1/2 C.Of chopped pecans.
INSTRUCTIONS:
Step 1:
I set the temperature of the oven to 350 degrees F, and I greased and dusted with flour a medium baking pan.
Step 2:
In a large mixing bowl, I sifted the cake flour and I added the granulated sugar, and mixed well.
Step 3:
In a medium saucepan, I added a cup of butter, another cup of unsweetened cocoa powder, and a cup of coffee and brought the mixture to a boil, stirring continuously.
Step 4:
I mixed the flour+sugar mixture with the chocolate mixture in one bowl.
Step 5:
Using a hand-held mixer, I carefully incorporated all ingredients.
Step 6:
I blended again for an additional 2 minutes after adding eggs and a cup of buttermilk.
Step 7:
After that, I poured the mixture into the pan that has been prepared, and I bake it for approximately 30 minutes.
THIS IS HOW TO MAKE THE FROSTING:
Step 1:
I combined the sugar with a large spoon of cocoa powder, and another large spoon of buttermilk in a medium pot. And I brought the mixture to a boil over medium heat stirring continuously.
Step 2:
I removed it from heat and blended in the powdered sugar with a wire whisk.
Step 3:
It was better when I started with 1 cup and whisked until smooth, then I added 1/2 cup at a time until the frosting was as thick as I preferred it.
Step 4:
I poured the warm frosting over the cake once I removed it from the oven and that the chocolate chips and pecan bits were fairly dispersed.
Step 5:
I drizzled the cake with caramel sauce before serving.
ENJOY IT!!
