Categories: Cake, Chocolate, Dessert

Ingredients

• 1 cup all-purpose flour
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1/2 cup water
• 1/2 cup unsalted butter, cut up
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons instant espresso
• 1/4 cup buttermilk
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• Frosting
• 4 tablespoons unsalted butter
• 1/4 cup unsweetened cocoa powder
• 1/4 cup buttermilk
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts

Directions

1. Preheat oven to 400°; butter a round 9-inch round springform pan.

2. In a bowl, combine the flour, sugar, and baking soda; stir to blend.
3. In a medium (3-quart) nonstick saucepan, combine the water, butter, cocoa powder, and espresso; stir to blend.

4. Cook over med-high heat, stirring constantly, until well blended and it just comes to a boil, about 2 minutes.

5. Gradually stir in the dry ingredients until blended.
6. Decrease heat to medium.
7. In a small bowl, whisk the buttermilk, egg, and vanilla together; add to the batter and mix vigorously for about 1 minute, or until well blended.
8. Remove from heat and pour into the prepared pan.
9. Bake for about 15 minutes, or until the top just begins to crack and the center is still slightly moist when pierced with a skewer; remove from the oven.
10. While the cake is baking, make the frosting-add the butter, cocoa powder, and buttermilk to the pan and bring to a boil over med-high heat, stirring constantly until blended.
11. Add the powdered sugar, vanilla, and walnuts and mix to combine.
12. Remove from heat.
13. While the cake is still hot, pierce holes all over the top with a skewer and pour the frosting over.
14. Keep piercing the cake after you have poured over the frosting to create a fudgy interior.
15. Transfer the cake to a platter and release and remove the sides of the springform pan, allowing the frosting to drip down the sides of the cake.
16. Let sit for at least 15 minutes or until the frosting is set.
17. Serve warm or at room temperature.

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