Chocolate cake recipe

I love this recipe. I thought I had written down where i found it so I could give them credit but I can’t find it. But here is a Devil Food Chocolate Cake

Ingredients:
2 cups Flour
1 1/2 cups Brown Sugar
3/4 cup Butter
3/4 cup Buttermilk
1/2 cup Cocoa Powder
3 Eggs
2 tsp Vanilla
1 1.2 tsp Baking Soda
3/4 cup Water
1/4 tsp Baking Powder
1/2 tsp Salt

Instructions:
Preheat the oven to 340 degrees.
Have all your ingredients ready. Add the baking powder, baking soda and salt into the flour and combine.
First, place your cocoa powder in a heat proof bowl and pour the boiling water over it. Stir to dissolve. Let it cool.
Next, place your butter and sugar in an electric mixer and mix till light and fluffy.
Start adding the eggs; one at a time.
Now pour in the chocolate mixture.Make sure it is cooled not hot (you do not want to melt the butter)
Next add the flour and buttermilk into the batter. As well as the Vanilla.
Your batter is ready. Not to thick but not liquid either.
Pour it into your baking pan and bake for about 35 to 45 minutes.

Notes: Makes 2 6" or 1 8" Cake

Thank you so much, what type of flour is it? Plain,
self raising or all purpose? And also is the brown sugar the dark
or light version? I have golden brown sugar and muscavado
Brown sugar- which do you think is best? Sorry for so many questions lol
And thank you once again xx

Cakealicious,
Not a problem. I use all-pupose flour for all my baking and I use Domino’s light brown sugar. But I found the original poster of this recipe. It was veenaartofcakes here and she uses dark brown sugar. I did alter it just a tad.

http://cakesdecor.com/veenaartofcakes/blog/367

You are an absolute star!! Thank you xx

Your welcome and let us know how you make out and like the recipe.

So I made the cake today- absolutely delicious!!!
I stuck to the original and used the dark brown sugar
I tell you it brought back so many memories of the
Chocolate cake I used to have as a kid.
There was a little downside though, I baked the cake
in the Wilton pillow pan and as I was taking the cake out
it broke in half :-O but I did try take it out whilst it was
hot- yes, yes I know I should have let it cool, stupid me!
I was supposed to have this as a bottom tier pillow cake
but I think it’s too soft- but definitely a gorgeous tasting cake, thanks!!!

I am so glad you liked the cake. Hopefully Veena sees this post she knows her recipe was a hit again. You might be able to use it as the bottom tier if you ganache it before covering in fondant and use enough support dowels.

Well Thankyou for giving me the recipe!!
I am going to ganache the cake but I’m so scared
as it is going to be my first fondant cake, so right
now I’d rather not risk it lol
Thankyou again