Cocoa-Buttermilk Cake - cooking recipe

Ingredients

CAKE
1 1/2 cups unsalted butter
1 1/2 cups water
1/2 cup unsweetened cocoa
3 cups sugar
3 cups flour
1 tablespoon salt
1 tablespoon baking soda
3 large eggs
3/4 cup buttermilk
1 tablespoon vanilla
ICING
3/4 cup unsalted butter
4 1/2 ounces buttermilk
7 1/2 tablespoons cocoa
1 1/2 cups powdered sugar, sifted

Preparation

Preheat oven to 350 degrees.
Butter and line with parchment a 9 x 13 cake pan Melt butter, stir in water and cocoa and whisk until smooth.
set aside.
sift together flour, sugar, salt and baking soda.
In a separate bowl, whick together eggs, buttermilk and vanilla.
Add cocoa mixture and buttermilk mixture to dry ingredients.
Combine very well.
Pour into cake pan and bake until skewer comes out clean.
Cool for 20 minutes while making icing.
ICING: Melt butter, add buttermilk and cocoa.
Whisk until smooth.
Put powdered sugar into a food processor.
With motor running, pour cocoa mixture through feed tube.
Do not over process.
Put a platter over the cake pan, flip over so that the cake comes out onto the platter.
Remove parchment Pour icing over the top of cake and spread evenly over cake to the edges using an offset spatula.
Do not worry if some goes over the sides.
Refrigerate cake for 2 hours.
Remove from refrigerator and with a serrated knife, trim all 4 sides of the cake about 1/4 inch.
Cut into pieces to serve.