Buttermilk Chocolate Cake with Fudge Icing — allrecipes.com

This cake should have 10 stars!!! I made it for my husband's birthday last night. I used a bundt pan (dusting with cocoa powder in lieu of flour) which required about an 20 minutes extra baking time. I then let the cake cool for a few minutes in the pan, and then took it out of the pan to finish cooling while I made the frosting. After the frosting was done, I put the cake back into the bundt pan and then poked holes in the bottom of the cake with a wooden spoon and a fork. I then poured about half the frosting into the holes. I would have let it sit like that for awhile but my husband was coming home so almost immediately I put the cake on the serving plate and then using a basting brush, painted the rest of the frosting onto the top of the cake. Gobs of frosting still pooled into the "hole" of the bundt cake. When my husband took the first bite, he exclaimed - "Oh My God! It's filled with chocolate!" I ***strongly*** recommend using the highest quality of cocoa powder available as it is the only chocolate in the cake. I used Ghiradelli. Also, the batter was quite runny when I poured it into the pan but it cooked up just fine. I also "made" my own buttermilk by adding 1 T. apple cider vinegar to 1 c. milk and letting it set for a few minutes. I also used 1/4 c. cocoa powder in the cake as opposed to just 3 T.. Amazing recipe!

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