Ingredients
Scale
- 2 cups all-purpose flour
- 1 ¾ cups sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- 1 cup hot water
- ½ cup vegetable oil
Instructions
- Preheat the oven to 350°F (180°C). Butter and line an 8-inch square baking pan with parchment paper, ensuring to butter the parchment and dust lightly with flour.
- In a large bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the egg, buttermilk, hot water, and vegetable oil to the dry ingredients, whisking until smooth.
- Transfer the batter to the prepared pan and gently tap it on the counter to release air bubbles.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Keep the cake in the pan.
- To prepare the frosting, use the One Minute Chocolate Frosting recipe instructions.
- Pour the frosting over the warm cake, allowing both the cake and frosting to set for at least 2 hours before slicing.
- Serve the cake with a scoop of vanilla ice cream and store any leftovers in an airtight container for up to 3 days.
Notes
For best results, use room temperature eggs and buttermilk.
Make sure to cool the cake fully before frosting to prevent the frosting from melting.
Nutrition
- Serving Size: 1 piece
- Calories: 300
- Sugar: 30g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.