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
Salt
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.
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