One-Pan Double Chocolate Cake
  • ¾ cup unsweetened cocoa powder, plus more for pans
  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1-1/2 tsp baking soda
  • ¾ tsp baking powder
  • ¾ tsp salt
  • 2 large eggs
  • ¾ cup buttermilk
  • ¾ cup water
  • 3 Tbsp canola oil
  • 1 tsp vanilla extract
  1. Preheat oven to 350ºF. Butter two 8-inch round pans and dust with cocoa.
  2. Combine cocoa, flour, sugar, baking soda, baking powder and salt into the bowl of a mixer. Beat on low until combined.
  3. Add eggs, buttermilk, water, oil and vanilla. Increase speed to medium and beat until very smooth, about 3 minutes.
  4. Divide batter into pans. Bake until set about 30-35 minutes. Let cool completely before turning out and frosting. Dust with Maldon or Kosher salt.
CLASSIC BUTTERCREAM FROSTING 3 cups confectioner's (icing) sugar, ¾ cup unsweetened cocoa powder, ⅔ cup butter, softened, 5 to 6 Tbsp light (10%) cream, 1-12/ tsp vanilla, Whisk together sugar and cocoa, set aside. In a mixer bowl, beat butter until smooth. Gradually add cocoa mixture and cream, alternately, beating until smooth and creamy. Beat in vanilla.
Recipe by Eat In Eat Out at