This chocolate cake is a delightful treat, combining a moist texture with a rich chocolate flavor, perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
Greasing the pan ensures the cake doesn't stick, making it easier to remove.
In a mixing bowl, combine the flour, baking soda, salt, and cocoa powder.
Sifting the dry ingredients together helps to evenly distribute the cocoa powder and baking soda.
In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Ensure the butter is softened for easier mixing and a smoother texture.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients.
Mix gently to avoid overworking the batter, which can make the cake dense.
Stir the vanilla into the boiling water and fold it into the batter until smooth.
Adding boiling water enhances the cocoa flavor and creates a smoother batter.
Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Check the cake a few minutes before the recommended time to avoid overbaking.
In a saucepan, melt the butter for the glaze. Stir in the cocoa powder and milk, bringing it to a gentle boil.
Stir constantly to prevent the glaze from scorching.
Remove the glaze from heat and whisk in the powdered sugar and vanilla until smooth.
Ensure the glaze is lump-free for a smooth finish on the cake.
Once the cake has cooled, spread the glaze evenly over the top.
Let the cake cool completely to prevent the glaze from melting and running off.
Slice and serve the cake, enjoying its rich chocolate flavor.
Pair with a scoop of vanilla ice cream for an extra treat.
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