Chocolate Buttermilk Cake With Browned Butter Frosting - Glen And Friends Cooking
So this chocolate cake recipe is super easy - so much so that in Canadian historical cookbooks from the 1950s / 1960s it's called a dump cake... Not to be confused with what Americans call a dump cake. So keep your hate mail, and learn that we all use English differently and in Canada this was called a chocolate dump cake recipe - Glen cooks a chocolate dump cake from scratch with browned butter icing.

Cake
500 mL (2 cups) sugar
115g (4 ounces) bittersweet chocolate 70%
125 mL (½ cup) butter
250 mL (1 cup) water
15 mL (1 Tbsp) instant coffee
500 mL (2 cups) all-purpose flour
10 mL (2 tsp) baking soda
5 mL (1 tsp) baking powder
5 mL (1 tsp) coarse salt
250 mL (1 cup) buttermilk
2 eggs
5 mL (1 tsp) pure vanilla extract
15 mL (1 Tbsp) chocolate liqueur

Frosting
310 mL (1¼ cups) butter, room temp, divided
75 mL (⅓ cup) no fat milk powder
150 mL (⅔ cup) 35% cream
12 mL (2½ tsp) salt
5 mL (1 tsp) vanilla extract
500g (1Lb) icing sugar


Cake Method:
Preheat to 190ºC (375°F).
Line the bottom of a 13x9" metal baking pan with parchment paper.
Put the sugar, water, chocolate, butter and coffee in a saucepan over medium heat.
Stir until fully melted and blended, then remove from the heat and let cool slightly.
Sift together the flour, baking soda, baking powder and salt.
Stir the buttermilk, and vanilla into the chocolate mixture.
Whisk the eggs into the chocolate mixture.
Whisk in the dry ingredients, in 2-3 additions.
Bake about 30 to 35 minutes, or until a tester comes out clean.
Frosting Method:
Cook ¼ cup butter in a small pan over medium heat until it begins to foam.
Stir in the dry milk powder and cook, stirring constantly, until mixture turns a dark brown colour.
Remove from heat and stir in cream, then let cool to room temp.
In a stand mixer whip remaining butter on high until light and fluffy.
Whip in salt, and vanilla.
Add about ⅔ of the icing sugar, little at a time on low speed.
Whip in brown butter mixture, then add enough of the rest of the icing sugar to a consitancy you like.

Frost the cake.





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