Enjoy this irresistibly rich and creamy chocolate cake topped with a delicious fudgy warm chocolate frosting.
I come from a large family. Growing up I remember almost every Sunday the entire family gathering around at my grandparents’ country house for Sunday brunch. On a weekly basis, we were around 15 people. Over the holiday Sunday, we were at least 25.
There weren’t that many holidays falling on a Sunday, but every year there was one we were all looking forward to. Easter Sunday.
I have so many fond memories about our Easter Sunday Brunch. They are one of my favorites actually.
Obviously, as a kid, the only two reasons I was looking forward to Easter Sunday were the colored eggs and the never ending dessert table. My mom and one of my aunts were pretty talented bakers and they were always looking forward sharing their latest baked treats with us.
But despite enjoying a piece of cake from the latest issue of a food magazine, our dessert table was filled with comfort desserts, like this chocolate cake.
My mom made it so many times, I think even I learned how to make it without looking over the ingredients list by the age of 10.
Yeah, it was my mom’s go-to recipe for everything!
The cake calls for everyday ingredients every baker should have.
All purpose flour, sugar, baking soda, unsweetened cocoa powder, eggs, buttermilk, coffee and of course butter.
Growing up and living in Europe until a few years back, I know the best butter for baking is the high-fat content European-style and Finlandia® is my go-to butter when it comes to baking!
FINLANDIA® butter is a European-style butter preferred by most French pastry chefs for baking. Delicious and creamy with a very rich taste, Finlandia butter is made from pure fresh milk from Finnish family-owned farms.
Please note a package of Finlandia butter has 7oz and you’ll need 8oz. for the cake and 4 oz for the frosting!
For the frosting, you’ll need more Finlandia butter, some cocoa powder, milk and powder sugar.
Please keep in mind it’s very important to pour the warm frosting over the still warm cake and let it sit for a couple of hours.
Actually, I prefer to make the cake a day in advance, it’s simply the best!
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This is a sponsored conversation written by me on behalf of Finlandia. The opinions and text are all mine.