How To make Chocolate Buttermilk Cake
3 c Flour
1 1/4 c Cocoa
1 1/2 ts Baking Soda
1 1/2 ts Baking Powder
1 1/2 ts Ground Cinnamon
2 1/4 c Buttermilk
1 1/2 c Thick Sour Cream
1 1/2 tb Instant Coffee Crystals
2 c Sweet Butter
2 1/4 c Sugar
2 1/4 c 10x Powdered Sugar
3 Eggs
2 1/4 c Heavy Cream
THE CAKE: Preheat oven to 350?F. Grease 3 round, 9" cake pans. Line bottoms with greased wax paper. Sift together flour, 3/4 c cocoa, baking soda, baking powder and cinnamon. Mix in buttermilk and coffee (dissolve coffee in an equal amount of hot water first.) Cream 1 1/2 c butter with the sugar until light and fluffy. Add the eggs one at a time until thick. Beating on low speed, slowly mix in buttermilk mixture. Beat 'til well blended. Bake about 35 minutes, or until a straw comes out clean. Remove to racks to cool. After they are cooled, put in 'fridge'. After 1 hour in 'fridge', split each in half (see note at bottom.) Wrap each layer in wax paper or plastic wrap, and freeze immediately. SOUR CREAM FILLING: Beat 3/4 c heavy cream, gradually adding 3/4 c 10x sugar until stiff. Gently fold in 3/4 c sour cream. Set aside in 'fridge' (covered.) CHOCOLATE SOUR CREAM
FROSTING: Melt remaining (1/2 c) butter. Add 1/2 c 10x sugar and remaining (1/2 c) cocoa. Stir with a wire whisk over low heat until smooth; cool. Beat remaining (1 1/2 c) heavy cream; add remaining (1 1/2 c) 10x sugar until soft peaks form. Add cooled chocolate mixture; beat until stiff. Fold in remaining (3/4 c) sour cream. CONStrUCTION: Build layers from the bottom up as follows: Cake, 1/3 the filling, cake, 2/3 c frosting. Repeat above twice, for total of six layers. Put remaining frosting on sides. Chill two hours before serving. Note: The cakes must be well-chilled before assembly, or they will disintegrate under their own weight during assembly. If the cake tops rose during baking, the layers will not stack well. You will need to slice the excess off *after* chilling, but *before* splitting into layers. Source: Someone named Judith Olney, I'm sure. This was printed in some newspaper about 1983
probably the Durham [NC] Morning Herald. This is one incredible cake:
a chocoholic's fantasy. Posted by Brian Groover
How To make Chocolate Buttermilk Cake's Videos
Chocolate Buttermilk Cake
Hey everyone! This chocolate buttermilk cake is one of my favorite chocolate cakes. It bakes in a 13x9 inch pan and then it's topped with a yummy buttermilk glaze that soaks into the cake making it super moist and tasty. You just won't believe how good this one is...I hope you try it!
If you want the printable recipe plus more details, make sure to go to the blog post link below. There will also be a button on the recipe card there to switch the measurements to metric if you need that.
And as always, please remember I'm a real person and like to provide these videos for free to hopefully help others who also love to bake cakes. Please keep your comments polite. :)
Much love,
Kara Jane
???? LINK TO THE POST WITH PRINTABLE RECIPE: (There is also a button on the recipe card in the post that can convert the recipe to metric for you.)
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Timestamps/Chapters:
00:00 What we're making
00:51 Adding dry ingredients
01:55 Adding liquid ingredients
02:47 Adding butter
03:40 Adding liquid to the batter
04:38 Adding batter to the pan
05:12 Making the glaze
06:45 Adding the glaze
07:48 Enjoy
#chocolatecake #baking
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Chocolate Buttermilk Cake w/Frosting
I tried this recipe off Pinterest from Spicy Southern Kitchen. It turned out delicious and not too sweet. I made some changes noted with a star. Check out her recipe if you want to try it without my changes.
Here is the link to the recipe
INGREDIENTS
CAKE
1 cup unsalted butter ☆
1/3 cup unsweetened cocoa
1 cup water
1/2 cup buttermilk
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
2 cups sugar
2 cups all-purpose flour
1/4 teaspoon salt
CHOCOLATE-BUTTERMILK FROSTING
1/2 cup unsalted butter☆
1/4 cup unsweetened cocoa
1/3 cup buttermilk
•4 cups confectioners' sugar☆
1 teaspoon vanilla extract
INSTRUCTIONS
Preheat oven to 350 degrees and grease a 9X13-inch pan.
Combine 1 cup butter, 1/3 cup cocoa,☆ 2 cups sugar ☆and 1 cup water in a small saucepan and heat over low heat, stirring constantly, until butter is fully melted. You can cut the butter into pieces to speed up the process. ☆Remove from heat and cool a bit☆.
Using an electric mixer, beat buttermilk, eggs, baking soda, and vanilla extract until smooth.
Gradually add melted butter mixture, beating until mixed.
•☆Add flour, and salt, and beat until blended. ☆ Pour batter into prepared pan. Bake for 30 to 35 minutes, or until set in the middle.
☆To make frosting, combine butter, cocoa, vanilla, and buttermilk in a medium bowl, and blend in confectioners' sugar,.☆
Pour over cake while cake is still warm. Let frosting cool and set some before slicing.
Chocolate buttermilk cake
Easy Quick Cheap with Simple Ingredients Buttermilk Cake
Ingredients:
2 eggs
vanilla
3/4 cup (180g) sugar
1 cup (250ml) buttermilk, room temperature
1tsp baking powder
1 2/3 cup (260g) flour
1/2 cup raisins
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Ray Mack's One Bowl Chocolate Buttermilk Cake
Glass bowl vs Metal bowl, eh Mr SmokeyGoodness guy? That's my story and I'm stickin' to it!
We're bringin' the show inside tonight. This is my version of Ray Mack's amazing One Bowl Chocolate Buttermilk Cake.
Don't use a glass bowl to mix everything up, though!
Check out Ray Mack's Kitchen & Grill, and hit that sub button!
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Audioblocks
Claire Saffitz's Chocolate Buttermilk Cake | Dessert Person | Recipe Test Review
Today I'm trying out Claire Saffitz's Chocolate Buttermilk Cake from her cookbook Dessert Person. The buttermilk in the cake kept it nice and moist during the baking process. The texture of this cake was incredibly tender and a little crumbly at room temperature. I actually preferred the cake SLIGHTLY chilled -- it took on a richer and fudgier quality. I assembled this cake using Claire's recipe for French-style Buttercream -- it's in a separate video and it was ... intense.
TIMESTAMPS
00:00 Introduction
00:26 Dry Ingredients
00:42 Wet Ingredients
01:54 Creaming the fats
04:02 Alternating creaming method
04:57 Dividing the batter
05:55 Baking
06:56 Cake leveling
08:14 Assembly
09:18 Crumb coat & chill
10:45 Final frosting
12:00 Tasting
13:17 Overall opinion
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