Chocolate Buttermilk Cake is the first cake that I’ve ever made. Since it’s been years since the last time I made a cake, I decided to use this recipe even my husband just wanted a banana cake. =)
Sharing to you the recipe that I’ve got from a magazine long long time ago.
2 cups all purpose flour
1 cup unsweetened cocoa
1 ½ tsp baking soda
1 ½ cups buttermilk
2 tsp vanilla extract
1 ¾ cups granulated sugar
¾ cup butter, softened
3 large eggs
Choice of frosting
1.Preheat Oven to 350F. Grease two 9-inch round cake pans. Line bottoms of pans with waxed paper. Grease waxed paper, dust with cocoa, shaking out excess. (In my case, I used 1 9-inch round cake pan and the rest I put it in muffin tray for the cupcake)
2.On a sheet of waxed paper, combine flour, cocoa, baking soda, and ¾ tsp salt. In 2-cup liquid measuring cup, mix buttermilk and vanilla; Set aside.
3.In large bowl with mixer on low speed, beat sugar and butter until blended. Increase speed to high; beat 3 minutes or until creamy. Occasionally scraping bowl with rubber spatula. Reduce speed to low; add eggs, one at a time, beating well after each addition.
4.Beat in flour mixture alternately with buttermilk mixture just until blended. Beginning and ending with flour mixture. Scraping bowl occasionally.
5.Pour batter into prepared pans. Bake 30-35minutes or until toothpick inserted in center of cake comes out clean. Cool in pans on wire racks 10 minutes. Invert cakes onto racks to cool completely. Carefully remove and discard waxed paper.
6.Assemble cake. Place 1 cake layer. Rounded side down on cake plate with narrow metal spatula, spread 2/3 cup frosting over layer. Top with second layer, rounded side up. Spread remaining frosting over side and top of cake.
For the frosting, I copy The Best Frosting Recipe from Tasty Kitchen site
At first, I was hesitant to try this because there’s flour in the recipe and no powdered sugar but I took the risk and the result was good. The only thing that I dislike is, the frosting is not that stiff, I don’t know if I should beat it for so long to make it stiff but I like it because it is not overly sweet.
5 tbsp flour
1 cup milk
1 tsp vanilla
1 cup butter
1 cup granulated sugar (not powdered sugar)
Bake your favorite chocolate cake and let it cool.
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.
While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.