How To make Chocolate Buttermilk Cake
3 c Flour
1 1/4 c Cocoa
1 1/2 ts Baking Soda
1 1/2 ts Baking Powder
1 1/2 ts Ground Cinnamon
2 1/4 c Buttermilk
1 1/2 c Thick Sour Cream
1 1/2 tb Instant Coffee Crystals
2 c Sweet Butter
2 1/4 c Sugar
2 1/4 c 10x Powdered Sugar
3 Eggs
2 1/4 c Heavy Cream
THE CAKE: Preheat oven to 350?F. Grease 3 round, 9" cake pans. Line bottoms with greased wax paper. Sift together flour, 3/4 c cocoa, baking soda, baking powder and cinnamon. Mix in buttermilk and coffee (dissolve coffee in an equal amount of hot water first.) Cream 1 1/2 c butter with the sugar until light and fluffy. Add the eggs one at a time until thick. Beating on low speed, slowly mix in buttermilk mixture. Beat 'til well blended. Bake about 35 minutes, or until a straw comes out clean. Remove to racks to cool. After they are cooled, put in 'fridge'. After 1 hour in 'fridge', split each in half (see note at bottom.) Wrap each layer in wax paper or plastic wrap, and freeze immediately. SOUR CREAM FILLING: Beat 3/4 c heavy cream, gradually adding 3/4 c 10x sugar until stiff. Gently fold in 3/4 c sour cream. Set aside in 'fridge' (covered.) CHOCOLATE SOUR CREAM
FROSTING: Melt remaining (1/2 c) butter. Add 1/2 c 10x sugar and remaining (1/2 c) cocoa. Stir with a wire whisk over low heat until smooth; cool. Beat remaining (1 1/2 c) heavy cream; add remaining (1 1/2 c) 10x sugar until soft peaks form. Add cooled chocolate mixture; beat until stiff. Fold in remaining (3/4 c) sour cream. CONStrUCTION: Build layers from the bottom up as follows: Cake, 1/3 the filling, cake, 2/3 c frosting. Repeat above twice, for total of six layers. Put remaining frosting on sides. Chill two hours before serving. Note: The cakes must be well-chilled before assembly, or they will disintegrate under their own weight during assembly. If the cake tops rose during baking, the layers will not stack well. You will need to slice the excess off *after* chilling, but *before* splitting into layers. Source: Someone named Judith Olney, I'm sure. This was printed in some newspaper about 1983
probably the Durham [NC] Morning Herald. This is one incredible cake:
a chocoholic's fantasy. Posted by Brian Groover
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Claire Saffitz's Chocolate Buttermilk Cake | Dessert Person | Recipe Test Review
Today I'm trying out Claire Saffitz's Chocolate Buttermilk Cake from her cookbook Dessert Person. The buttermilk in the cake kept it nice and moist during the baking process. The texture of this cake was incredibly tender and a little crumbly at room temperature. I actually preferred the cake SLIGHTLY chilled -- it took on a richer and fudgier quality. I assembled this cake using Claire's recipe for French-style Buttercream -- it's in a separate video and it was ... intense.
TIMESTAMPS
00:00 Introduction
00:26 Dry Ingredients
00:42 Wet Ingredients
01:54 Creaming the fats
04:02 Alternating creaming method
04:57 Dividing the batter
05:55 Baking
06:56 Cake leveling
08:14 Assembly
09:18 Crumb coat & chill
10:45 Final frosting
12:00 Tasting
13:17 Overall opinion
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Chocolate buttermilk cake
Buttermilk chocolate cake
If you’ve ever baked a dry chocolate cake, we are about to solve that problem. Get ready for an amazing chocolate cake – and all it takes is a little buttermilk. Dee Patel of The Pantry KC shows us how it is done.
Easy Quick Cheap with Simple Ingredients Buttermilk Cake
Ingredients:
2 eggs
vanilla
3/4 cup (180g) sugar
1 cup (250ml) buttermilk, room temperature
1tsp baking powder
1 2/3 cup (260g) flour
1/2 cup raisins
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