Chocolate Cocoa-Buttermilk Cake

Food Network Recipe
Recipe courtesy Emeril Lagasse

Yield:8 servings
Level:Easy
Ingredients

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 2 tablespoons buttermilk
2 tablespoons molasses
1 teaspoon pure vanilla extract
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 3/4 cups packed light brown sugar
2 large eggs
Topping, recipe follows
Vanilla ice cream, accompaniment
Directions

Preheat the oven to 350 degrees F.

Butter and lightly flour an 8-cup loaf pan (10 by 5 by 3), knocking out the excess flour.

Into a large bowl, sift the flour, cocoa, baking soda and salt.

In a small bowl, whisk together the buttermilk, molasses, and vanilla.

In a large bowl with an electric mixer, cream together the butter and sugar, beating about 3 minutes. Add the eggs 1 at a time, beating well after the addition of each. Alternating, add the wet and dry ingredients in 3 additions each, mixing just until combined and being careful not to overwork.

Pour into the prepared pan and bake until the cake is risen and just set and a tester inserted into the middle comes out clean, 50 to 55 minutes. (If cake gets too brown, tent it with foil).  The baking time will vary depending on your oven.  I had this cake in the oven for 65 minutes.

Cool in the pan 40 minutes, then turn out onto a wire rack to finish cooling. Slice cake into pieces, top with pecan topping, and serve with vanilla ice cream, if desired.  My cake dropped a little in the center, due to the fact I started checking it every 5 minutes the last 15 minutes.

I finished the cake with a brown sugar-buttercream frosting.  The recommended topping is listed below.

Topping:
1 cup pecan halves
1 cup dark brown sugar
1 cup water
2 tablespoons bourbon
In a saucepan, combine the ingredients, and simmer until thick. Serve over top of cake.

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