Choc Cake Recipe With Buttermilk
Ingredients
This delicious choc cake recipe with buttermilk will make your mouth water. You will need: 2 and 1/4 cups of all-purpose flour, 2 cups of white sugar, 3/4 cup of unsweetened cocoa powder, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of salt, 1/2 cup of vegetable oil, 1 cup of buttermilk, 2 large eggs, 1 teaspoon of vanilla extract, and 1 cup of hot coffee.
Instructions
To get started, preheat your oven to 350 degrees Fahrenheit. Then, grease and lightly flour two 9-inch round cake pans. In a large mixing bowl, whisk together the all-purpose flour, white sugar, cocoa powder, baking soda, baking powder, and salt. Create a well in the center of the dry ingredients and add the vegetable oil, buttermilk, eggs, and vanilla extract. Using a hand mixer, beat the wet ingredients together until they are well blended. Slowly add the hot coffee and continue to mix until the batter is smooth.
Divide the batter evenly between the two cake pans. Bake for about 25-30 minutes or until the cakes are done. To check for doneness, insert a toothpick into the center of the cakes. If it comes out clean, the cakes are done. Let the cakes cool for about 10 minutes before transferring them to a wire rack to cool completely.
Frosting
To make the frosting, you will need: 1/2 cup of butter, 1/3 cup of unsweetened cocoa powder, 3 tablespoons of buttermilk, 1 teaspoon of vanilla extract, and 3 and 1/2 cups of powdered sugar. In a medium saucepan over medium heat, melt the butter. Add the cocoa powder, buttermilk, and vanilla extract and stir until combined. Remove the saucepan from the heat and add the powdered sugar. Mix until the frosting is smooth. Let the frosting cool for about 10 minutes before spreading it on the cooled cakes.
Serving
This choc cake with buttermilk is best served at room temperature. Enjoy it with a cup of coffee or a glass of cold milk. You can also refrigerate the cake for up to four days or freeze it in an airtight container for up to three months.
Nutrition
Each slice of this choc cake with buttermilk contains around 450 calories, 21 grams of fat, 63 grams of carbohydrates, and 4 grams of protein. It is also high in sugar and should be enjoyed in moderation.
Tips
For best results, always use fresh ingredients when making this choc cake with buttermilk. If you don’t have buttermilk, you can substitute with an equal amount of plain yogurt or sour cream. You can also add a teaspoon of instant espresso powder to the cake batter to enhance the chocolate flavor.
Conclusion
This choc cake with buttermilk is a must-try for anyone who loves chocolate. It is rich, moist, and full of flavor. The addition of buttermilk gives the cake a unique tanginess that pairs perfectly with the sweetness of the frosting. Give this recipe a try and you won’t be disappointed!
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