Dark Chocolate Cake with Buttermilk Pecan Frosting

frosting and using the homemade buttermilk with vinegar method I could taste the vinegar in the final product. That will not do! When I tested with storebought buttermilk the texture was smooth and the flavor was flawless.
How to Serve Chocolate Cake with Buttermilk Frosting
Warm is key. Everything is ooeygooey perfection. I was tempted to add vanilla ice cream and trust me I wouldnt judge you if you did but found that it didnt need it. You get a trifecta of amazing with each slice flavor texture and beauty.
If you are making this cake ahead of time be sure to warm it slightly before serving. You can either pop the pan in the oven at 200F for a few minutes or microwave individual slices.
If you want to be a rebel serve it cold. So good!
No matter how you serve it I think you will love it. And if needed check out my High Altitude Baking Tips if you are baking at a higher altitude.
How to Store Chocolate Cake
As there is buttermilk in the frosting this cake does need to be refrigerated. When in an airtight container or wrapped with plastic wrap it should last 23 days.
How to Freeze Chocolate Cake
You can certainly freeze the cake but I do recommend waiting until it thaws to add the buttermilk pecan frosting.
This chocolate cake will freeze well if it is placed in the freezer the same day you make it. Make sure that it is completely cool before preparing it for the freezer.
Allow the cake to cool in the pan fully Place a layer of plastic on top of the cake and then place a cutting board or cooling rack on top Flip the cake over. Remove the pan Wrap the plastic up over the edges of the cake and then add another large piece and wrap it again as tightly as possible without crushing the cake. Make sure that none of the cake is exposed in the freezer as this can cause freezer burn Now wrap it in a layer of foil. Label and date the cake. The cake will freeze well for