This cake is so moist and dense! It was a great tasting cake, and practically foolproof. Don’t worry about the thin consistency of the batter. This is made more like a pudding (lava) cake, and it WILL bake into a normally textured cake, just especially moist. Instead of 9 in. pans, I used a 13×9 and baked it for 45 minutes, and that worked beautifully, too.
2 cups all-purpose flour
2 cups of sugar
1 cup ( 16 tbsp ) unsalted butter
4 tbsp cocoa powder
1 cup of water
½ cup buttermilk
2 eggs, lightly beaten
1 tsp baking soda
1 tsp vanilla
Preheat oven to 400ºF. Grease a 9×13″ pan.
Sift together flour and sugar; set aside.
In a saucepan over high heat, bring butter, cocoa, and water to a boil, then pour over the sugar and flour mixture. Mix well.
Add buttermilk and eggs, baking soda, and vanilla to flour mixture and mix well.
Pour into prepared pan. Bake for 25 minutes or until a toothpick comes out clean when inserted in the center.