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Moist Chocolate Cake

By: Irene Peery

"I work evenings in the operating room at our local hospital. Since getting away for meals can be difficult, we occasionally plan potlucks. I'm frequently asked to bring my 'chocolate cake with the special icing'. -Irene Peery Charlottesville, Virginia"

Rate/Review | Read Reviews (16)

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 9 servings

Ingredients

1 1/2 cups cake flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 (1 ounce) squares unsweetened chocolate
2 tablespoons butter (no substitutes)
1 cup buttermilk
1/2 cup vegetable oil
1 egg
1 teaspoon vanilla extract
FROSTING:
1/2 cup sugar
4 1/2 teaspoons cornstarch
1/8 teaspoon salt
1 (1 ounce) square unsweetened chocolate, chopped
1/2 cup hot coffee or water
4 1/2 teaspoons butter
1/2 teaspoon vanilla extract

Directions

In a bowl, combine the flour, sugar, baking soda and salt; set aside. In a microwave-safe bowl, combine the chocolate and butter. Cover and microwave on hight for 1 minute. Stir; cook 30 seconds longer or until melted.
In a small mixing bowl, combine the buttermilk, oil and egg. Add to dry ingredients; beat just until combined. Add the chocolate mixture and vanilla. Pour into a greased 8-in. square baking dish. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
For frosting, in a saucepan, combine the sugar, cornstarch, salt and chocolate; stir in the coffee until blended. Bring to a boil over medium heat; cook and stir until mixture is thickened. Remove from the heat; stir in the butter and vanilla. Spread warm frosting over cake.