Ingredients
1¾cupsall-purpose flour,scoop and level to measure
2cupsgranulated sugar
1tspbaking soda
¾tspsalt
1cupunsalted butter
½cupunsweetened cocoa powder,plus more for dusting
1cupvery hot water,(235ml)
½cupbuttermilk,(120ml)
2large eggs
2tspvanilla extract
½cupunsalted butter,diced into cubes
⅓cupunsweetened cocoa powder,sifted
⅛tspsalt
6tbspmilk
1½tspvanilla extract
3⅓cupspowdered sugar,sifted
Brown sprinkles
24fresh strawberries,small
Chocolate whipped cream
Preparation
Preheat oven to 350 degrees F. Butter a rimmed 18×13-inch baking sheet and dust lightly with cocoa powder and tilt to evenly coat; set aside.
In a medium mixing bowl, whisk together flour, sugar, baking soda, and salt for 20 seconds; set aside.
Add butter to a large microwave-safe mixing bowl. Heat in microwave until melted. Whisk in cocoa powder and water.
Pour flour mixture into the butter mixture. Using an electric hand mixer, blend until well combined. Add in buttermilk, eggs, and vanilla and mix on low speed for about 45 seconds.
Pour mixture into prepared baking dish. Bake in preheated oven for about 23 to 26 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove from oven and set on a wire rack to cool. Ice the cake while it’s still really warm so it stays really moist and sort of absorbs some of the icing.
Immediately begin to make the icing.
Add butter, cocoa powder, salt, and milk to a medium saucepan. Cook over medium heat, stirring constantly, until butter has melted.
Remove from heat, whisk in vanilla and powdered sugar. If mixture is thick, return to medium-low heat and warm, stirring constantly, until it has thinned. It should be a nice pourable consistency.
Immediately pour icing over warm cake and spread into an even layer. If using sprinkles add immediately before icing begins to set.
Allow icing to set at room temperature. Cut into squares. If using chocolate whipped cream add just before serving and a strawberry to each slice.
