Ingredients:
For the Cake:
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 oz unsweetened chocolate, melted
2 cups cake flour
1 tsp salt
1 cup low-fat buttermilk
1 tsp vanilla extract
1 tsp baking soda
1 Tbsp white vinegar
For the Chocolate Frosting:
1/2 cup unsalted butter, softened
3 cups powdered sugar
2 oz unsweetened chocolate, melted
1 tsp vanilla extract
Unsweetened almond milk or water (if necessary)
Instructions:
For the Cake:
Preheat your oven to 350°F (175°C). Grease and flour a cake pan (9×13 inches or two 9-inch round pans).
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Stir in the melted chocolate.
In a separate bowl, sift together the cake flour and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients. Mix until just combined.
In a small bowl, combine the baking soda and vinegar. Quickly fold this mixture into the batter.
Pour the batter into the prepared pan(s) and smooth the top.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
For the Chocolate Frosting:
In a medium bowl, beat together the softened butter, powdered sugar, melted chocolate, and vanilla extract until smooth and creamy.
If the frosting is too thick, you can add a small amount of unsweetened almond milk or water to reach your desired consistency.
Once the cake has cooled, frost it with the chocolate frosting.
WW Points ( per Serving):
The points can vary based on ingredients and portion sizes. For a typical serving size, it’s 5 WW points