Chocolated Buttermilk Brownie Cake

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I have never made 2 cakes in one night and we have eaten a lot of it lately due to Rosie's birthday, however despite that, I still thought this cake was SOOOOOO good! Alex and I made this cake on the same night as the lemon cake and it was also for Rosie's birthday, although not specifically by her request thus her name not being in the title. This cake was almost brownie like, but not so chewy and dense so it can still be called a cake, but it is moist and delicious and simple to make! The key ingredient in this cake is the buttermilk- it is what makes the cake so moist! Buttermilk is not actually buttery-milk, but rather acidic milk, and if you don't have any buttermilk, you can just add 1 tbsp of lemon juice to the milk and let it sit for an hour- I know it sounds strange but it works TRUST.

And the frosting is a must- it is what changes the cake from being a normal chocolate cake to something beyond good.

Anywho I must give credit where credit is due and I must say Alex did more than her share of the work (meaning she basically made the frosting alone and helped me a ton with the cake) however I did instruct her so kindly and gently that it implored her to carry out her duties so admirably :)

Chocolate Cake:

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking sda
1/4 teaspoon salt
1 cup water
1 cup unsalted butter, room temperature
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract

Frosting:
1/4 cup unsalted butter, room temperature
3 tablespoons unsweetened cocoa powder
3 tablespoons buttermilk
2 1/4 cup powdered sugar

1. Preheat the oven to 350 degrees F and line and/or grease a 9×13 pan. I always line my pans with foil or parchment paper because this allows me to easily lift the cake out of the pan without having to cut the cake from an awkward angle.

2. combine the flour, sugar, baking soda, and salt in a medium bowl and set aside. In a medium sauce pan, combine the water, 1 cup unsalted butter, and 1/3 cup cocoa powder. Melt together and bring to a boil for just a moment, then add to the flour mixture and beat together until just combined. Beat in the eggs one at a time, then add the buttermilk and vanilla.

3. Pour the cake into your prepared pan and bake for 35-40 minutes, until set. Allow to cool completely before frosting and slicing.

4. While the cake cools, make the frosting by melted together 1/4 cup unsalted butter, 2 tablespoons of unsweetened cocoa powder, and 3 tablespoons of buttermilk. When smooth, place in a large bowl and beat together with 2 1/4 cup powdered sugar and 1 teaspoon of vanilla. Add a bit more buttermilk or water if the consistency seems to thick, or add a bit more powdered sugar if it seems to thin.

5. When the cake is cooled, frost and slice into 24 squares. Enjoy!

So the verdict is out- the cake was a smashing success last night, mostly on the part of MARTINO who ate probably a 1/3 of it :). I was so full after dinner I didn't even really want to eat cake however after trying a bite I had to have a slice! I SERIOUSLY recommend this cake! (Oh and I added sprinkles for a nice birthday touch- again HAPPY BIRTHDAY ROSIE!)

Thanks again to Alex for all of your help and Rachel for the gorgeous photos! Oh and recipe is courtesy of Crepes of Wrath.