Buttermilk Chocolate Cake

You would be right in thinking that this is not something which you will see very often in this kitchen . . .  chocolate cake.  The Toddster doesn't like chocolate cakes, pies or cookies, or puddings for that matter  . . .  and with my diabetes I try very hard not to eat this stuff, but when I was having four missionary elders for dinner a week or so ago I decided that I would bake them a chocolate cake for dessert.

 

This is a recipe I adapted from one I found in the cookbook entitled, Barefoot Contessa  at Home, by Ina Garten.  You can't go wrong really with a Barefoot Contessa recipe.  They are all pretty much fool proof.  At least I have never had one go wrong.



The buttermilk in this makes for a really delicious and moist chocolate cake . . .   and there is coffee in the batter which also helps to greatly enhance the chocolate flavours.



Ina frosts her with a chocolate frosting, but I have always loved vanilla butter cream on my chocolate cakes.  And because it was the elders  . . .

 

I went a bit crazy with the cake sprinkles  . . .  fudge bits, chocolate chips, chocoate coated crispy bits and white chocolate flakes all found their way to the top of this cake, with really delicious results.  Put it this way  . . .  ain't nobody was complaining!

 

*Buttermilk Chocolate Cake*

Makes one 8-inch round cake

Serves 8

Printable Recipe 

This cake is moist and filled with lots of chocolate flavour.  Adding a cup of hot coffee to the batter helps to enhance the chocolate flavours!   Adapted from the cookbook entitled Barefoot Contessa At Home. 

245g of plain flour (1 3/4 cup)

385g of sugar (2 cups)

85g cocoa powder (3/4 cup)

2 tsp bicarbonate of soda

1 tsp baking powder

1./2 tsp salt

225ml buttermilk (1 cup)  (shake well)

120ml vegetable oil (1/2 cup)

2 large free range eggs, at room temperature

1 tsp pure vanilla extract

225ml hot fresh coffee (1 cup)

Frosting as desired (we like vanilla buttercream)

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter two 8 inch round non-stick cake tins really well and line the bottoms with baking paper.  (alternately you can butter, dust with flour, shaking out any excess flour)

Sift the flour, sugar, cocoa powder, soda and baking powder into a bowl along with the salt, mixing well together.   In another bowl, mix together the buttermilk, oil, eggs and vanilla.  Using an electric mixer on low speed, add the wet ingredients to the dry ingredients slowly.   Slowly beat in the hot coffee, just to combine.

Divide the batter between the two prepared baking tins. The batter may seem thin, but no worries, it is just right.

Bake in the preheated oven for 35 to 40 minutes, until well risen and a toothpick inserted in the centre comes out clean.  Allow to sit in the pan for thirty minutes before carefully tipping out onto a wire rack to cool completely.

Sandwich together with your favourite frosting (or jam) and use the remainder of your frosting to ice the sides and top.  Decorate as desired.  I like to use chocolate sprinkles, chocolate chips, caramel bits, etc.




*Perfect Vanilla Buttercream Icing*
Makes enough to fill and frost a layer cake

8 ounces (weight) butter, softened (1 cup)
12 ounces icing sugar, sifted (3 cups)
1 tsp vanilla essence
1 to 2 TBS double cream

Beat the butter and sugar together on low until well blended and then continue to beat on mdeium for another few minutes until it begins to become fluffy. Beat in the vanilla and 1 TBS cream, only adding the second one if needed until you have a frosting of spreading consistency.



*Chocolate Buttercream Frosting*
Makes 2 cups


This is a creamy and delicious frosting that goes well on cakes and cookies.  It makes enough to frost a whole double layer cake.  If you are only wanting enough to frost some cookies, the recipe can very easily be cut in half.  You decided just how chocolately you want it to be by the amount of cocoa you decide to use.


1/2 cup butter, softened
2 2/3 cups icing sugar, sifted
1/3 cup single cream or milk
1 tsp vanilla
Choose ONE of the following:
1/3 cup unsweetened cocoa powder, sifted (for light)
1/2 cup unsweetened cocoa powder, sifted (for medium)
3/4 cup unsweetened cocoa powder, sifted (for dark rich)

Place the butter into a large bowl and cream it until light and fluffy.  Beat in the icing sugar, cocoa powder and vanilla, alternately with the milk or cream, only adding as much liquid as you need to get the consistency you desire.  You may not need it all, and , in the case of the dark rich frosting, you may even need a bit more.

Bon Appetit!