6 oz. chopped unsweetened chocolate
¾ cup whole milk
1 ½ cups brown sugar
½ cup unsalted butter at room temperature
3 eggs at room temperature
1 ½ tsp. vanilla
2 cups all-purpose flour
1 tsp. salt
3 ½ Tbsp. cocoa powder
1 ½ tsp. baking powder
½ tsp. baking soda
¾ cup buttermilk + ¼ cup water at room temperature
Preheat oven to 325F.
Grease cake pan with shortening, line the bottom of the pan with parchment paper, or prepare cupcake pan with paper liners.
In a mixing bowl, cream the butter and remaining ¾ cup brown sugar until light and fluffy, about 3-5 minutes.
In a small bowl, beat eggs and vanilla with a fork or wire whisk. Slowly add to the butter mixture. Beat another 1-2 minutes until well-combined.
Add the rest of the flour mixture. Mix.