Chocolate Buttermilk Cake

Description

This Chocolate Buttermilk Cake is a rich and moist dessert that combines the deep flavors of cocoa with the tanginess of buttermilk, creating a tender crumb and a luscious chocolate taste. Perfect for any occasion, this cake can be served on its own or paired with a variety of frostings, like cream cheese, buttercream, or whipped cream, for an even more indulgent treat.

Ingredients

For the Cake:

• 1 ¾ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¾ cup unsweetened cocoa powder
• 1 tsp salt
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• ½ cup boiling water

For the Frosting (Optional):

• 1 cup unsalted butter, softened
• 3 ½ cups powdered sugar
• ¼ cup unsweetened cocoa powder
• ¼ cup buttermilk
• 1 tsp vanilla extract
• A pinch of salt

Instructions

1. Prepare the Cake:

1. Preheat your oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans, or line them with parchment paper.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, cocoa powder, and salt. Set aside.
4. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
5. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
7. Carefully pour in the boiling water and mix until smooth. The batter will be thin, but this is expected.
8. Divide the batter evenly between the prepared cake pans and smooth the tops.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

2. Prepare the Frosting (Optional):

1. In a large bowl, beat the softened butter until creamy.
2. Gradually add powdered sugar and cocoa powder, mixing until smooth.
3. Stir in the buttermilk, vanilla extract, and a pinch of salt. Beat until fluffy and spreadable. Adjust the consistency by adding more powdered sugar if needed, or a little more buttermilk for a thinner texture.

3. Assemble the Cake:

1. Once the cakes are completely cooled, place one layer on a serving plate.
2. Spread a generous amount of frosting on top of the first layer.
3. Place the second cake layer on top and frost the top and sides of the entire cake.

4. Serve:

1. Slice and enjoy your chocolate buttermilk cake, either as is or with a dollop of whipped cream or fresh berries.

Tips for Success

• Make sure the buttermilk is at room temperature before using it to ensure a smoother batter.
• If you don’t have buttermilk, you can substitute it with regular milk mixed with a tablespoon of lemon juice or vinegar, letting it sit for 5-10 minutes.
• This cake can be made ahead of time and stored in the fridge for 1-2 days. The flavors actually improve with time!

Recommendations

• This cake pairs perfectly with a scoop of vanilla ice cream or a cup of coffee for a simple yet indulgent dessert.
• If you’re looking for a variation, add chocolate chips or chopped nuts to the batter for added texture and flavor.

Nutrition (per slice, approx., based on 12 servings):

• Calories: 350
• Protein: 4g
• Carbohydrates: 45g
• Fat: 20g
• Fiber: 3g
• Sugars: 35g