Dark Chocolate Cake with Buttermilk Pecan Frosting: A Decadent Delight

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Indulge your senses with the rich and luxurious flavors of Dark Chocolate Cake paired with velvety Buttermilk Pecan Frosting. This delightful dessert is a celebration of all things decadent and delicious, perfect for special occasions or any time you crave a sweet treat that’s sure to impress.

Who Will Love This Cake?

This Dark Chocolate Cake with Buttermilk Pecan Frosting is a dream come true for chocolate lovers and dessert enthusiasts alike. Whether you’re celebrating a birthday, anniversary, or simply want to elevate your everyday baking game, this cake is guaranteed to steal the spotlight.

Why It’s Worth the Effort

What makes this cake truly special is its perfect balance of deep, dark chocolate flavor and creamy, nutty frosting. The addition of buttermilk lends a subtle tanginess to the cake layers, while the pecan frosting adds a delightful crunch and richness that takes this dessert to the next level. While it may require a bit of time and effort to prepare, the end result is well worth it.

Ingredients:

For the Dark Chocolate Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 cup buttermilk, at room temperature
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water

For the Buttermilk Pecan Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans, toasted

Directions:

For the Dark Chocolate Cake:

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.
  4. Reduce the mixer speed to low and slowly pour in the hot water. Mix until the batter is smooth and well incorporated.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

For the Buttermilk Pecan Frosting:

  1. In a large mixing bowl, beat the softened butter until creamy and smooth.
  2. Gradually add the powdered sugar, alternating with the buttermilk, and continue beating until the frosting is light and fluffy.
  3. Stir in the vanilla extract until well incorporated.
  4. Fold in the toasted chopped pecans until evenly distributed throughout the frosting.

Assembly:

  1. Once the cakes have cooled completely, place one layer on a serving plate or cake stand.
  2. Spread a generous layer of the Buttermilk Pecan Frosting over the top of the first cake layer.
  3. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
  4. For an extra touch of elegance, garnish the top of the cake with additional toasted pecan halves, if desired.

Storage:

Store any leftover Dark Chocolate Cake with Buttermilk Pecan Frosting in an airtight container in the refrigerator for up to 3 days. Allow the cake to come to room temperature before serving for best taste and texture.

Serving Suggestions:

Serve slices of this decadent cake alongside a cup of freshly brewed coffee or a glass of cold milk for the ultimate indulgence. It’s also perfect for special occasions like birthdays, anniversaries, or dinner parties.

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