We celebrated Mackenzie's birthday last week, and the birthday girl herself made the most amazing chocolate cake, inspired by Pastry Queen. She'll be making it again this weekend for Easter. In fact, she loves making it anytime there's a celebration or birthday in the family because it's so easy and so delicious. Dress it up by adding edible flowers, mint, or other goodies in the center.
Ingredients for Cake:
1 cup (2 sticks) unsalted butter
1/2 cup unsweetened Dutch-processed cocoa powder=
3/4 cup water
2 cups sugar
2 large eggs
1 cup buttermilk
2 tbsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/4 tsp salt
Ingredients for Glaze:
1 cup pecans
1/2 cup (1 stick) unsalted butter
1/4 cup whole milk
1/2 cup high-quality dark cocoa powder
2 cups sifted powdered sugar (sifted then measured)
Preheat oven to 350
Spray bundt pan with Baker's Joy (baking spray with flour)
Melt butter in large saucepan over medium-low heat
Add cocoa and whisk until smooth
Add water and whisk again until smooth, do not boil
Remove from heat
Add sugar, eggs, buttermilk and vanilla to cocoa mix all at once. Whisk until smooth.
Add flour, baking soda, cinnamon, and salt all at once. Whisk until all incorporated.
Pour batter into pan, and bake for 40-45 minutes or until the cake has pulled away slightly form the sides of the pan.
Let cool in pan approx 20 minutes, then loosen with a knife and overturn onto a serving plate
For the glaze...
Melt butter over low heat in medium saucepan
Add milk, cocoa, and powdered sugar. Whisk until glossy.
Remove pan from heat.
Whisk in vanilla, salt, and pecans
Let cool slightly, then pour over the cake, letting it pool in the center.