1.75cupsall-purpose flour(scoop and level to measure)
2cupsgranulated sugar
1tspbaking soda
0.75tspsalt
1cupunsalted butterfor batter
0.5cupunsweetened cocoa powder(plus more for dusting)
1cupvery hot water
0.5cupbuttermilk
2largeeggs
2tspvanilla extract
Chocolate Icing
0.5cupunsalted butterdiced into cubes
0.33cupunsweetened cocoa powdersifted
0.125tspsalt
6Tbspmilk
1.5tspvanilla extract
3.33cupspowdered sugarsifted
Toppings
20unitsfresh small strawberries
chocolate whipped creamsee notes
brown sprinkles
Instructions
Preparation Steps
Preheat oven to 350°F. Butter a rimmed 18x13 inch baking sheet and dust lightly with cocoa powder.
In a medium bowl, whisk together flour, sugar, baking soda, and salt for 20 seconds; set aside.
Melt butter in a microwave-safe bowl. Whisk in cocoa powder and very hot water until smooth.
Pour dry ingredients into the butter mixture and blend with a hand mixer until combined. Add buttermilk, eggs, and vanilla; mix on low speed for 45 seconds.
Pour the batter into prepared baking dish. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Remove cake from oven and let cool on a wire rack. Begin icing while cake is still warm.
For the icing, melt butter, cocoa powder, salt, and milk over medium heat, stirring constantly until butter melts.
Remove from heat and whisk in vanilla extract and powdered sugar. If too thick, warm gently until pourable.
Pour icing over warm cake, spreading evenly. Add brown sprinkles before icing sets.
Allow icing to set at room temperature. Serve with chocolate whipped cream and a fresh strawberry on each slice.
Notes
For best results, frost the cake while it is still warm so the icing soaks in for moistness. Garnish with fresh strawberries and whipped cream as desired.