Chocolate Buttermilk Cake


Chocolate Buttermilk Cake


1/2 cup butter

1 1/2 cup sugar

2 eggs

2 (1-oz.) squares unsweetened chocolate, melted

2 cups sifted cake flour

1/4 tsp. salt

1 cup buttermilk

1 tsp. vanilla extract

1 tsp. baking soda

1 Tbsp. vinegar

Chocolate Frosting

1/2 cup butter, softened

3 cups confectioners’ sugar

3 (1-oz) squares unsweetened chocolate, melted

1 tsp. vanilla extract

Half-and-half (if necessary)


Preheat oven to 350 degrees. Grease and flour 2 9-inch cake pans. Line bottom of the pan with parchment paper.

In a large bowl or standing mixer, cream butter until light and fluffy. Add sugar and beat until creamy. Add eggs, one at a time, beating well after each addition. Stir in melted chocolate.

In a separate bowl, combine four and salt. Add buttermilk and chocolate mixture, alternating. Stir in vanilla.

In a small bowl, dissolve baking soda in vinegar. Slowly add this to the chocolate mixture. Mix just until blended. Do not over-mix.

Pour batter into prepared pans and bake for 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes then remove from pans. Transfer to wire racks and cool completely before frosting.

Chocolate Frosting

In a large mixing bowl, cream butter until light and fluffy. Slowly add sugar, 1/2 cup at a time, beating well between additions. Stir in chocolate and vanilla. If necessary, thin frosting with 1-2 tsps. half-and-half.

Post a Comment

Previous Post Next Post