From the recipe box
the ‘i want chocolate cake’ cake
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Ingredients
0 of 18 gathered
Step by step
Method
17 steps
- 1
Make the cake: Heat oven to 350°F (175°c).
- 2
Line the bottom of an 8-inch square cake pan with parchment paper, and either butter the parchment and exposed sides of the pan, or spray the interior with a nonstick spray.
- 3
In a large bowl, use a hand or stand mixer to beat the butter and sugars until fluffy; scrape down bowl.
- 4
Add the egg, yolk and vanilla and beat until combined, then the buttermilk and mix again.
- 5
Scrape the bowl down well and don’t worry if the batter looks uneven.
- 6
Place your flour, cocoa, baking soda, baking powder and salt in a sifter (I find this step necessary because my cocoa is very lumpy) and shake it over the batter bowl.
- 7
Stir on low until just combined; scrape down bowl a final time.
- 8
Scoop batter into prepared pan and smooth flat.
- 9
Bake for 18 to 22 minutes (updated, based on feedback) 25 to 35 minutes, until a toothpick inserted into the center comes out clean.
- 10
Let cool for 5 to 10 minutes in cake pan on cooling rack, then flip out onto rack or serving plate to completely finish cooling before frosting.
- 11
Speed this up by placing it outside for 10 minutes (thanks, winter!).
- 12
Make the frosting: Place frosting ingredients in a food processor and run machine to to mix.
- 13
Scrape down bowl then process for another 1 to 2 minutes (updated based on feedback) just until smooth and somewhat fluffed. [Don’t have a food processor?
- 14
Beat butter, powdered sugar and salt, if using, in a large bowl with an electric mixer until fluffy.
- 15
Pour in chocolate, milk and vanilla, beat until combined, then one more minute to whip it further.] Scoop the frosting onto the cooled chocolate cake and swirl it around.
- 16
Finish with rainbow sprinkles; don’t even fight it.
- 17
Cut into squares and prepare for your family/roommates to completely freak out when they spy it on the counter. (But only share if they offer to do dishes.)