DARK COCOA BUTTERMILK CAKE
prep 35 minutes bake 45 minutes at 350°F cool 2 hours
Dutch-process cocoa is not the average cocoa powder. It is made when regular cocoa powder is treated to neutralize its natural acidity, making it darker with a more mellow chocolaty flavor.
1. Preheat oven to 350°F. Lightly grease and flour a 13×9-inch baking pan. In a bowl stir together the first five ingredients (through salt).
2. In a large bowl beat butter with a mixer on medium 30 seconds. In another bowl combine sugars. Gradually add sugars to butter, ¼ cup at a time, beating on medium until combined. Scrape bowl; beat 2 minutes more. Add eggs, one at a time, beating after each addition. Beat in vanilla. Alternately add flour mixture and buttermilk, beating on low after each addition just until combined. Beat on medium 20 seconds more. Spread batter into prepared pan.
3. Bake 45 to 50 minutes or until a toothpick comes out clean. Cool cake in pan on a wire rack.
4. Spread cake with Cocoa Mascarpone Frosting. If desired, sprinkle with additional cocoa powder.
number of servings 16
*TIP To make 1½ cups sour milk, place 4 tsp. lemon juice or vinegar in a glass measuring cup. Add enough milk to equal 1½ cups; stir. Let stand 5 minutes.
COCOA MASCARPONE FROSTING In a large bowl beat 2 oz. softened mascarpone or cream cheese, ¼ cup softened butter, 3 Tbsp. unsweetened dark Dutch-process cocoa powder or unsweetened cocoa powder, 1 Tbsp. milk, and 1 tsp. vanilla with a mixer on medium until creamy. Gradually add 2 to 2¼ cups powdered sugar, beating until smooth. Beat in additional milk, 1 tsp. at a time, to make spreading consistency.
per serving 475 cal., 20 g fat (12 g sat. fat), 88 mg chol., 314 mg sodium, 74 g carb., 2 g fiber, 56 g sugars, 7 g pro.
MAKE AHEAD
Cover and store frosted cake in the refrigerator up to 3 days. Or do not frost cake; cover and freeze up to 4 months. Thaw frozen cake at room temperature before frosting.