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Ingredients
- 2 1/2 c. all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 4 oz semi-sweet chocolate baking pieces
- 2 Tbsp evaporated milk
- 1 c. buttermilk
- 1/2 c. cocoa powder
- 1 c. granulated sugar
- 3 large egg yolks
- 1 c. butter, softened
- 1/2 c. vegetable oil
Directions
- Preheat oven to 375 degrees F. Grease and flour a 9x13-inch baking pan; set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Place the chocolate baking pieces in a small microwave-safe bowl with the evaporated milk.
- Microwave for 30 seconds initially. Remove the bowl from the microwave and stir for about 2 minutes. Return the bowl to the microwave and continue heating in 15-second increments. Be sure to stir each time as you don't want to burn the chocolate. Once completely melted, set aside to let cool.
- In a large mixing bowl, whisk together the buttermilk and cocoa powder. It will take some effort to combine these two--keep at it.
- After a few minutes of vigorous whisking, it will come together and look like chocolate-y milk. Add in the granulated sugar and whisk, somewhat vigorously, until combined. Set the bowl of chocolate buttermilk alongside the bowl of melted chocolate.
- Spoon a small amount of the chocolate buttermilk into the bowl of melted chocolate. Stir until the chocolate is smooth and shiny. Repeat this until you have added 4 spoonfuls of milk into the bowl of chocolate. The melted chocolate should be more of a liquid now, as well as cooled off a bit more.
- Add the entire bowl of melted chocolate into the bowl of the buttermilk mixture. Whisk until combined.
- Add in the egg yolks and whisk until they are fully incorporated. Then whisk in the softened, almost melted, butter.
- Pour the chocolate mixture into the bowl of flour you set aside earlier. Stir until all the flour has been moistened. It may seem thick, don't worry. Stir in the vegetable oil.
- Pour the batter into the prepared cake pan. Use a spoon or rubber spatula to spread evenly around the pan.
- Bake at 375 degrees F for 20-22 minutes.
- Remove from oven and allow to cool, still in the pan, on a wire rack for 3 minutes. Flip out onto the wire rack and allow to finish cooling completely before icing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 24 servings | |
| Calories 243 | |
| Calories from Fat 138 | 57% |
| Total Fat 15.76g | 20% |
| Saturated Fat 7.18g | 29% |
| Trans Fat 0.12g | |
| Cholesterol 47mg | 16% |
| Sodium 300mg | 13% |
| Potassium 112mg | 3% |
| Total Carbs 24.51g | 7% |
| Dietary Fiber 1.3g | 4% |
| Sugars 12.27g | 8% |
| Protein 3.13g | 5% |
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