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Slice of old fashioned chocolate cake with pecan icing on a white plate

Old Fashioned Chocolate Cake

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5 from 15 reviews

Description

This classic Southern sheet cake features a rich, moist crumb achieved by blooming cocoa in melted butter and mixing with tangy buttermilk. Topped with a warm, fudge-like pecan icing that soaks into the top layer, it is a nostalgic dessert perfect for large gatherings and potlucks.

Ingredients

  • 1 cup unsalted butter
  • 1 cup water
  • 4 tablespoons unsweetened cocoa powder
  • 1/2 cup buttermilk
  • 1 teaspoon baking soda
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup butter (for icing)
  • 4 tablespoons cocoa powder (for icing)
  • 1/3 cup buttermilk (for icing)
  • 1 pound (approx. 4 cups) confectioners’ sugar
  • 1 teaspoon vanilla extract (for icing)
  • 1/4 teaspoon salt (for icing)
  • 1 cup chopped pecans

Instructions

  1. Preheat your oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan.
  2. In a saucepan, melt 1 cup of butter and stir in 1 cup of water and 4 tablespoons of cocoa powder; bring to a boil, then remove from heat to cool slightly.
  3. In a medium bowl, dissolve the baking soda in 1/2 cup of buttermilk, then stir in the beaten eggs and vanilla extract before adding the cooled chocolate mixture.
  4. In a large bowl, sift together the flour, sugar, cinnamon, and salt, then create a well in the center and pour in the wet ingredients, stirring gently until just blended.
  5. Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
  6. While the cake is finishing, melt 1/2 cup butter with 4 tablespoons cocoa in a saucepan, stir in 1/3 cup buttermilk and heat until almost boiling.
  7. Remove the icing mixture from the heat and whisk in the confectioners’ sugar, vanilla, salt, and chopped pecans until smooth.
  8. Pour the warm icing directly over the cake while it is still warm from the oven to allow it to soak in slightly.

Notes

To achieve the best texture, ensure your eggs are at room temperature so they do not shock the warm chocolate mixture. If you prefer a more intense chocolate profile, you can substitute the water in the cake batter with hot, strong-brewed coffee. Always sift your confectioners’ sugar before adding it to the icing to prevent stubborn lumps from forming in your fudge topping.

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern American

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Find it online: https://cakepeak.com/old-fashioned-chocolate-cake/