Chocolate Blueberry Slab Cake - cooking recipe

Ingredients

1/2 cup unsweetened cocoa powder
10 tbsp (1 1/4 sticks) unsalted butter, softened
1 2/3 cups granulated sugar
3 None eggs
1 2/3 cups self-rising flour
1/4 cup flour
1/2 tsp baking soda
3/4 cup buttermilk
2/3 cup fresh blueberries
None None FOR THE CHOCOLATE ICING
4 oz semi-sweet chocolate, coarsely chopped
2 tbsp butter
1 cup powdered sugar

Preparation

Preheat the oven to 350\u00b0F. Spray a 12 x 8-inch baking pan with no stick cooking spray. Line the pan with parchment paper.
Stir the cocoa and 1/2 cup boiling water in a small bowl until smooth. Set aside to cool.
Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in combined sifted flours and baking soda alternately with buttermilk. Stir in the cooled cocoa mixture. Spread in prepared pan.
Bake about 30 mins. Cool in pan 15 mins. Remove from pan; cool completely on wire rack.
For the chocolate icing, combine chocolate and butter in a small saucepan on low heat. Stir with a spoon until smooth. Remove from the heat. Add the sifted powdered sugar and 1 1/2 tbsp hot water; stir until smooth.
Spread the icing over the top and sides of the cooled cake with a metal spatula. Sprinkle with the blueberries. Cut the cake into 20 squares.