Introduction
Chocolate Buttermilk Cake is a delightful dessert that combines rich chocolate flavor with the moistness of buttermilk. This cake is perfect for any occasion, whether it’s a birthday, holiday gathering, or just a simple treat to satisfy your sweet tooth. With its soft texture and deep chocolate taste, this cake will surely impress your family and friends.
Detailed Ingredients with measures
All-purpose flour: 2 cups
Granulated sugar: 2 cups
Unsweetened cocoa powder: ¾ cup
Baking soda: 1 ½ teaspoons
Baking powder: 1 ½ teaspoons
Salt: 1 teaspoon
Buttermilk: 1 cup
Eggs: 2 large
Vegetable oil: ½ cup
Vanilla extract: 2 teaspoons
Boiling water: 1 cup
Prep Time
Prep time for this delicious cake is approximately 20 minutes. This includes gathering all your ingredients, measuring them out, and preparing the baking pan.
Cook Time, Total Time, Yield
Cook time is around 30-35 minutes, depending on your oven. The total time, including preparation and baking, is approximately 55-60 minutes. This recipe yields about 12 servings, making it ideal for sharing or enjoying over several days.
Detailed Directions and Instructions
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cake will bake evenly.
Step 2: Prepare Cake Pans
Grease and flour two 9-inch round cake pans to prevent the cakes from sticking.
Step 3: Mix Dry Ingredients
In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined.
Step 4: Combine Wet Ingredients
In a separate large mixing bowl, combine the sugar and eggs. Beat together until light and fluffy. Add in the buttermilk, vegetable oil, and vanilla extract, mixing until fully incorporated.
Step 5: Combine Mixtures
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until combined. Avoid over-mixing to keep the cake tender.
Step 6: Add Boiling Water
Carefully stir in the boiling water. The batter will be thin, which is normal for this cake.
Step 7: Pour Batter into Pans
Divide the batter evenly between the two prepared cake pans.
Step 8: Bake the Cakes
Place the pans in the preheated oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Step 9: Cool the Cakes
Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, remove them from the pans and let them cool completely on a wire rack.
Step 10: Frost as Desired
Once the cakes are completely cooled, frost them with your favorite frosting or serve as is.
Notes
Note 1: Buttermilk Substitution
If you don’t have buttermilk, you can substitute it with regular milk by adding a tablespoon of vinegar or lemon juice to a cup of milk. Let it sit for about 5 minutes before using.
Note 2: Storage
Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for about a week.
Note 3: Cake Variations
Feel free to add chocolate chips or nuts to the batter for added flavor and texture.
Note 4: Serving Size
This recipe makes enough for about 12 servings, depending on how large you slice the pieces.
Cook techniques
Mixing the Batter
To achieve a light and fluffy texture, it’s essential to mix the batter just until the ingredients are combined. Overmixing can lead to a dense cake.
Incorporating Buttermilk
Buttermilk adds moisture and a slight tanginess to the cake. Ensure it is at room temperature for better incorporation into the batter.
Baking at the Right Temperature
Bake the cake in a preheated oven to ensure even cooking. Use an oven thermometer to verify that your oven holds the correct temperature.
Testing for Doneness
Check if the cake is done by inserting a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready.
Cooling Properly
Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack. This helps prevent it from becoming soggy.
FAQ
Can I replace buttermilk with regular milk?
While you can use regular milk, buttermilk provides a unique flavor and texture that enhances the cake.
What should I do if my cake sinks in the middle?
A sinking cake is often caused by opening the oven door too early or due to underbaking. Make sure to close the door and continue baking if necessary.
Can I use a different type of flour?
For best results, stick to all-purpose flour, but you can substitute with cake flour for a lighter texture or gluten-free flour with some adjustments.
How should I store the cake?
Store the cake in an airtight container at room temperature for a couple of days or in the refrigerator for up to a week.
Can I freeze the cake?
Yes, you can freeze the cake for later use. Wrap it tightly in plastic wrap and store it in an airtight container or freezer bag.
Conclusion
Indulging in a chocolate buttermilk cake is a delightful experience, perfect for satisfying your sweet tooth. Its rich flavor and moist texture make it a crowd-pleaser for any occasion, from casual gatherings to festive celebrations. With its straightforward preparation, you’ll find it an accessible recipe to add to your baking repertoire.
More recipes suggestions and combination
Chocolate Cream Cheese Frosting
Pair your chocolate buttermilk cake with a luscious chocolate cream cheese frosting for an extra layer of decadence. The tanginess of the cream cheese perfectly complements the sweetness of the cake.
Chocolate Ganache Topping
Elevate your cake to gourmet status with a silky chocolate ganache topping. Simply pour warm ganache over the cooled cake for a smooth finish that glistens.
Fruit Compote
Serve slices of chocolate buttermilk cake alongside a fresh fruit compote. Berries or stone fruits can add a refreshing contrast to the richness of the cake.
Vanilla Ice Cream
A scoop of vanilla ice cream alongside your chocolate buttermilk cake creates a classic combination. The creaminess of the ice cream enhances the chocolate experience.
Flavored Whipped Cream
Lighten up your dessert with flavored whipped cream. Consider adding a hint of orange or mint to the whipped cream for a unique and refreshing twist.
Chocolate Mousse Filling
Transform your chocolate buttermilk cake into a layered treat by adding a chocolate mousse filling between the layers. This adds an airy richness that complements the cake beautifully.
Chocolate Buttermilk Cake
Ingredients
Dry Ingredients
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- ¾ cup Unsweetened cocoa powder
- 1½ teaspoons Baking soda
- 1½ teaspoons Baking powder
- 1 teaspoon Salt
Wet Ingredients
- 1 cup Buttermilk Can substitute with regular milk mixed with vinegar or lemon juice.
- 2 large Eggs
- ½ cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
Mixing
- In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined.
- In a separate large mixing bowl, combine the sugar and eggs. Beat together until light and fluffy. Add in the buttermilk, vegetable oil, and vanilla extract, mixing until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until combined.
- Carefully stir in the boiling water. The batter will be thin.
Baking
- Divide the batter evenly between the two prepared cake pans.
- Place the pans in the preheated oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes.
- Remove them from the pans and let them cool completely on a wire rack.
Serving
- Once the cakes are completely cooled, frost them with your favorite frosting or serve as is.
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