Chocolate Buttermilk Cake Recipe

Chocolate Buttermilk Cake Recipe

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This moist and decadent chocolate cake is easy to make and perfect for any occasion. The buttermilk adds a tangy flavor that complements the rich chocolate perfectly.

Ingredients:

  • For the Cake:
    • 2 cups all-purpose flour
    • 2 cups granulated sugar
    • 3/4 cup unsweetened cocoa powder
    • 1 1/2 teaspoons baking soda
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon salt
    • 1 cup buttermilk
    • 1 cup vegetable oil
    • 1 teaspoon vanilla extract
    • 1 cup hot coffee (brewed)
  • For the Frosting:
    • 1 cup unsalted butter, softened
    • 3 cups powdered sugar
    • 1/4 cup unsweetened cocoa powder
    • 1/4 cup milk
    • 1 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk together buttermilk, oil, vanilla extract, and hot coffee.
  4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
  8. While the cakes are cooling, prepare the frosting: In a large bowl, cream together butter until light and fluffy. Gradually add powdered sugar, cocoa powder, milk, and vanilla extract, beating until smooth and creamy.
  9. Once the cakes are completely cool, level the tops if necessary.
  10. Place one cake layer on a serving plate and spread with a layer of frosting.
  11. Top with the second cake layer and frost the top and sides of the cake.
  12. Decorate as desired.

Tips:

  • For a richer flavor, use high-quality cocoa powder.
  • To make the cake even more moist, you can add a tablespoon of espresso powder to the hot coffee.
  • For a chocolate ganache frosting, heat 1 cup heavy cream in a saucepan over medium heat. Pour the hot cream over 4 ounces of chopped semisweet chocolate and let it sit for 5 minutes. Stir until smooth and let it cool slightly before using.

Enjoy your delicious Chocolate Buttermilk Cake!

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