Chocolate Obsession Cake

Ingredients

• 8 ounces butter (I use salted butter)
• 1 cup water
• 1/2 cup cocoa
• 2 cups sugar
• 2 cups all-purpose flour
• 2 large eggs
• 1/2 cup buttermilk (or sour cream)
• 1 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 tablespoon vanilla
• 4 ounces butter (I use salted butter)
• 4 ounces unsweetened baking chocolate
• 1/2 cup milk
• 4 cups powdered sugar (approximately)
• 1 teaspoon vanilla extract

Instructions

1. 1

   Preheat oven to 350˚.

2. 2

   Place butter, water, and cocoa in microwave safe dish. Microwave 3 minutes, stirring once about halfway through.

3. 3

   Add sugar and flour and whisk until smooth.

4. 4

   Add eggs and buttermilk, salt and soda and mix well. Stir in vanilla.

5. 5

   Prepare pan (or pans) by spraying generously with baking spray.

6. 6

   Pour batter into pan or pans. (For muffin pans, I used about 1/4 cup batter per cake.) Bake 25-30 minutes for 11" x15" pan or 15-25 minutes for cake pans or muffin pans. When the cake is done, it will bounce back when lightly touched. Another way to tell if it is done is to insert a toothpick into the middle of the cake and pull it out. If the cake is done, the toothpick will come out clean or with a few crumbs, not coated with batter.

7. 7

   Remove from oven and frost as directed below.

8. 8

   For the frosting, place butter and baking chocolate in microwaveable bowl. Microwave on high for 1 1/2 minutes or until chocolate is melted. Stir until blended with a wire whisk.

9. 9

   Add milk and vanilla. Mix well. Slowly add powdered sugar and whisk until smooth. Frosting should be thick but still pourable when warm. If too thin add a bit more powdered sugar. If too thick add a little extra milk.