CHOCOLATE BUTTERMILK CAKE
One of the best chocolate cake recipes I've ever had. A must for chocolate lovers!
Provided by Sandy Moore
Categories Desserts Cakes Chocolate Cake Recipes
Time 2h
Yield 12
Number Of Ingredients 15
Steps:
- Grease three 9 inch cake pans. Line bottoms with parchment paper. Preheat oven to 375 degrees F (190 degrees C).
- In a small pan over low heat, combine 1cup chocolate chips and 1/4 cup water. Stir until chocolate chips have melted, and mixture is smooth. Allow to cool to room temperature.
- Sift together flour, soda and 1/4 teaspoon salt. Set aside.
- In a large bowl, cream the butter or margarine with the sugar. Add vanilla. Add eggs one at a time, beating well after each addition. Beat in chocolate mixture. Stir flour mixture into creamed mixture alternately with buttermilk. Blend until smooth. Divide batter into three 9 inch pans, and smooth tops.
- Bake for 25 minutes, or until pick inserted in center comes out clean. Cool cakes in pans for 10 to 15 minutes, then invert on wire racks; turn right side up to cool completely.
- Place 1 cake layer upside down on cake platter. Spread with 1/2 inch layer chocolate whipped cream. Repeat with another cake layer. Top with remaining cake layer. Frost with remaining cream.
- To Make Chocolate Whipped Cream Frosting: In small saucepan over low heat stir 1 cup chocolate chips, honey, 2 tablespoons water and 1/8 teaspoon salt until chocolate is melted and mixture is smooth; cool completely. In medium bowl beat cream until it holds its shape. Gradually fold about 3 large tablespoons cream into chocolate mixture, then fold chocolate mixture into remaining whipped cream until blended.
Nutrition Facts : Calories 632.3 calories, Carbohydrate 75.9 g, Cholesterol 132.2 mg, Fat 36.2 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 21.9 g, Sodium 317.3 mg, Sugar 51.5 g
NEVER-FAIL BUTTERMILK-CHOCOLATE CAKE
Grandma Emogene's recipe for a buttermilk-chocolate cake.
Provided by Karen B
Categories Desserts Cakes Chocolate Cake Recipes
Time 45m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10x15-inch baking pan.
- Combine flour, sugar, oil, buttermilk, cocoa, eggs, baking soda, vanilla extract, and salt in a large bowl; beat with an electric mixer until smooth and creamy. Add boiling water and mix well. Pour into the prepared baking pan.
- Bake in the preheated oven for 15 minutes. Increase oven temperature to 350 degrees F (175 degrees C) and continue to bake until a toothpick inserted into the center comes out clean, 20 to 25 more minutes.
Nutrition Facts : Calories 333.8 calories, Carbohydrate 45.8 g, Cholesterol 23.9 mg, Fat 15.1 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 2.1 g, Sodium 328.4 mg, Sugar 25.9 g
BUTTERMILK CHOCOLATE CAKE
This is from Canadian Living Holiday Baking 1995. I like it made in advance; it gets fudgier and fudgier. Also great in a bundt pan, as a layer cake or as cupcakes (24). If you use the bundt pan, butter it heavily. Let cool for about 20 minutes then invert and gently ease out. The icing is shiny because of the corn syrup. It makes a really nice glaze especially on the bundt cake. (68 old WW points for the whole cake and the icing)
Provided by luv2skialberta
Categories Dessert
Time 1h35m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 13
Steps:
- Dissolve espresso powder in boiling water; let cool. Grease a 9 x13" cake pan; line bottom with waxed paper.
- In a large bowl, mix together flour, sugar, cocoa, baking powder, baking soda and salt.
- Beat in buttermilk, eggs, oil, vanilla and espresso mixture; beat for 2 minutes.
- Pour into prepared pan. Bake at 350 F for about 45 minutes or until top springs back when touched lightly.
- Let cool in pan or rack for 20 minutes. Remove from pan let cool completely on rack. Spread with Chocolate Icing.
- Chocolate Icing.
- 1/2 cup unsweetened cocoa powder, sifted.
- 1/4 cup granulated sugar.
- 4 tsp cornstarch.
- 1/2 cup buttermilk.
- 1/4 cup corn syrup.
- 1/2 tsp vanilla.
- In heavy saucepan, mix cocoa, sugar and cornstarch; whisk in buttermilk and syrup until smooth.
- Whisking constantly, bring to a simmer over medium heat. Simmer for 2 minutes. Remove from heat; stir in vanilla.
- Let cool, stirring occasionally, for 45 minutes or until thickened.
- Makes 1 cup.
Nutrition Facts : Calories 222.3, Fat 5, SaturatedFat 1.1, Cholesterol 24.3, Sodium 336.2, Carbohydrate 42.4, Fiber 1.8, Sugar 26.4, Protein 4.3
BUTTERMILK CHOCOLATE CAKE WITH COCONUT PECAN MARMALADE
Steps:
- Butter three 8 inch cake pans thoroughly and line the base of each with baking parchment. Rub a little more butter onto the paper. Preheat the oven to 350 degrees.
- In a double boiler, melt the chocolate over simmering water, stirring occasionally, and set aside to cool. Sift the flour together with the sugar, baking soda, baking powder, and salt. In the bowl of an electric mixer or with a handheld mixer, beat the butter until it is fluffy. Add the flour mixture, 3/4 cup of the buttermilk, and the vanilla and beat in thoroughly, mixing for about 2 minutes with the electric mixer. Add the melted chocolate, eggs, and the remaining 1/4 cup of the buttermilk and beat for 1 minute longer. Pour an equal amount of the cake batter into each prepared pan and bake on the center rack of the oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in their pans for 15 minutes, then turn out onto a cake rack and finish cooling. With a soft pastry brush, brush any loose crumbs from the side edges of the cake layers.
- To make the marmalade, combine the milk, sugar, egg yolks, and butter in a medium saucepan. Over medium heat cook the mixture, stirring constantly, until it thickens, about 10 minutes. Do not let the mixture come to a boil. Remove from the heat and add the coconut and pecans. Stir together well, then let cool almost to room temperature, beating occasionally so that it does not form a crust.
- To assemble the cake, place the first layer of cake on a serving dish. Spread a layer of the marmalade on the top of the cake only, about 1/2 inch thick. Place the second layer of the cake on top of the first and spread the top of it with some of the marmalade. Finally, place the third cake layer on the top and spread a nice, thick, and slightly rounded layer of the marmalade on top of that. Cut into wedges for serving.
MOM'S BUTTERMILK CHOCOLATE CAKE
Provided by Food Network
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- For the cake: Lightly grease a 9-by-13-inch cake pan with butter. Combine the flour, sugar and baking soda in the bowl of a stand mixer or mixing bowl. Combine the butter, cocoa and 1 cup water in a medium saucepan and bring to a boil while mixing. Add the cocoa mixture to the flour mixture, along with the buttermilk eggs and vanilla, and beat for 3 minutes. Pour into the prepared cake pan and bake until firm to the touch and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool 10 minutes in the pan before turning out on a rack to cool completely.
- For the frosting: Make the frosting as soon as the cake is out of the oven. Combine the butter, buttermilk and cocoa in a small saucepan and bring to a boil while mixing. Combine with the confectioners' sugar in the bowl of a stand mixer and beat until smooth. Spread the frosting evenly on the cake.
BUTTERMILK CHOCOLATE CAKE
Buttermilk Chocolate Cake topped with a Peanut Butter Frosting. Recipe did not say what size pan so try a 9X13 and let me know how that worked.
Provided by Charlotte J
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine hot water and cocoa.
- Mix until smooth; set aside.
- In a medium bowl, combine flour, baking soda and salt.
- Set aside.
- In a large mixing bowl, cream butter and sugar.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla and buttermilk.
- Add cocoa mixture and combine.
- Gradually add flour mixture, mixing just until smooth.
- Pour into prepared pan.
- Bake at 350 degrees for 30 to 40 minutes, or until a toothpick inserted in center comes out clean.
- Cool completely.
- Frost with Peanut Butter Frosting.
- Peanut Butter Frosting:
- In a medium bowl, mix powdered sugar, vanilla and peanut butter.
- Gradually add milk, beat until smooth and creamy.
Nutrition Facts : Calories 728.5, Fat 22.5, SaturatedFat 10.1, Cholesterol 85.4, Sodium 513.9, Carbohydrate 125.2, Fiber 3.8, Sugar 90.1, Protein 12
BUTTERMILK CHOCOLATE CAKE
"My 12 children, 26 grandchildren and five great-grandchildren always request this cake for their birthdays," says Imogene Koepnick of Delavan, Wisconsin. "People call it 'Imogene's Cake'!"
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-16 servings.
Number Of Ingredients 18
Steps:
- In a saucepan, bring butter, water and cocoa to a boil. In a bowl, combine the flour, sugar, baking powder, baking soda and salt. Add cocoa mixture; mix well. Combine buttermilk and vanilla; add to batter and mix well. Beat in eggs. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 23-27 minutes or until a toothpick comes out clean. Cool on a wire rack., In a small saucepan over medium heat, cook and stir butter and cocoa until smooth. Remove from the heat. In a small bowl, combine confectioners' sugar, vanilla and salt. Add cocoa mixture and enough milk until frosting reaches desired consistency. Frost cake.
Nutrition Facts :
BUTTERMILK COCOA CAKE
Moist and tender with a delightful frosting, this cake is one I've made time and again after finding the recipe in an old community cookbook. It's perfect for a family dinner, picnic or potluck.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-15 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, combine the cocoa and water until smooth; add butter. Bring just to a boil. Remove from the heat. , In a large bowl, combine the flour, sugar and baking soda; add cocoa mixture. Combine eggs, oil and buttermilk; add to cocoa mixture and beat until smooth. , Pour into a greased 13x9-in. baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , In a large saucepan, bring the cocoa, butter and buttermilk to a boil. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Spread over the warm cake. Sprinkle with pecans if desired. Cool on a wire rack.
Nutrition Facts : Calories 504 calories, Fat 23g fat (9g saturated fat), Cholesterol 62mg cholesterol, Sodium 234mg sodium, Carbohydrate 72g carbohydrate (55g sugars, Fiber 1g fiber), Protein 4g protein.
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