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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Roxana Yawgel
Yields 16 servings
Enjoy this irresistibly rich and creamy chocolate cake topped with a delicious fudgy warm chocolate frosting.
10 minPrep Time
40 minCook Time
50 minTotal Time
Save RecipeIngredients
- 2 cups of all purpose flour
- 2 cups of granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup black coffee
- 1 cup Finlandia unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/2 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup Finlandia unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/3 cup (whole) milk
- 1 pound powdered sugar
- pinch of salt
Instructions
- Heat the oven to 350F.
- Line a 13X9" baking pan with parchment paper. Set aside.
- In a mixing bowl add the flour, sugar, baking soda and salt. Whisk to combine.
- In a medium size saucepan add the coffee, cocoa powder and 1 cup of Finlandia unsalted butter.
- Cook over low heat until the butter is melted.
- Pour the coffee chocolate mixture over the dry ingredients into the mixing bowl.
- With the paddle attachment on, beat on low speed, slowly adding the buttermilk, the 2 eggs and vanilla extract.
- Stir until all the ingredients are incorporated.
- Pour the cake batter into the prepared pan and bake for 28-30 minutes or until a toothpick inserted into the center of the cake comes clean.
- Remove from the oven.
- As soon as the cake is done, make the frosting.
- In a medium size saucepan add the remaining 1/2 cup Finlandia butter, cocoa powder and milk. Cook over low heat until the butter is melted.
- Remove from the heat and stir in the powder sugar. Mix well.
- Pour the warm frosting over the warm cake.
- Set aside until cooled completely.
This is a sponsored conversation written by me on behalf of Finlandia. The opinions and text are all mine.
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