Ingredients

The following ingredients have 15 Servings
  • 2 cups (260g) all purpose flour
  • 2 cups (414g) sugar
  • 1/2 tsp salt
  • 1 cup (224g) unsalted butter
  • 5 tbsp (35g) natural unsweetened cocoa powder
  • 1 cup (240ml) hot water
  • 1/2 cup (120ml) buttermilk
  • 2 large eggs
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 cup (112g) unsalted butter
  • 6 tbsp milk
  • 4 tbsp (28g) natural unsweetened cocoa powder
  • 3 3/4 cups (431g) powdered sugar
  • 1 tsp vanilla extract

Instruction

  • Preheat oven to 350 and spray a 12×18 inch sheet pan/jelly roll pan with nonstick baking spray.
  • Combine flour, sugar, and salt in a large mixing bowl. Set aside.
  • Melt butter in a saucepan, then add the cocoa powder and stir together to combine.
  • Add the hot water and bring mixture to a boil. Allow mixture to boil for 30 seconds, then turn off the heat.
  • Pour the chocolate mixture over the flour mixture, and stir to combine. Allow to cool for a few minutes.
  • Add the buttermilk and eggs to a measuring cup and beat them together, then add the baking soda and vanilla extract.
  • Add the buttermilk mixture to the chocolate mixture and whisk together until well combined
  • Pour the batter evenly into the cake pan, then bake for 15-20 minutes.
  • While cake is baking, make the icing. Add the butter, milk and cocoa to a saucepan. Bring mixture to a boil.
  • Once boiling, remove it from the heat and stir in powdered sugar and vanilla extract and whisk well until no lumps remain.
  • Pour warm icing over the warm cake and spread evenly.