Make. Eat. Weep. What more can I say?
The recipe today is a chocolate buttermilk cake that I have adapted from a book I brought some years ago. When I made the cake in the picture, it was for my cousin’s birthday. He requested chocolate and boy, oh boy, did he get chocolate.
The cake was moist with an excellent chocolate flavour, which everyone enjoyed. It’s the buttermilk that makes it moist. This cake also had the addition of a little vanilla and espresso to help make the chocolate taste really good. I do recommend that you try adding just a little vanilla and espresso to your chocolate cakes, trust me.
Have I convinced you yet?
Chocolate Buttermilk Cake – adapted from The Country Farmhouse Cookbook
I think everyone needs a good basic chocolate cake in their repertoire, one that they can go to for special occasions, and those occasions where only chocolate cake will do, like when someone dies or if you’ve been chucked.
I’m giving you just the basic cake here. It is up to you how it’s filled, topped and decorated. In the future whenever I use this cake for the base of a new cake idea on here, I’ll put in a link so you don’t have to trawl through my posts looking for this recipe. Good idea no?
makes two 20cm sandwich cake layers or about 18 cupcakes
225g plain flour
1 tsp bicarbonate of soda
50g cocoa powder
1 tsp vanilla extract
1 tsp instant espresso powder
125g soft butter
250g caster sugar
1. Preheat the oven to 180c/fan 160c/gas 4. Grease and base-line two 20cm sandwich cake tins with baking parchment. Combine the flour, bicarbonate of soda and cocoa in a bowl, and set aside. In another bowl, beat the eggs, vanilla and espresso powder together, and set this aside too.
2. Cream the butter and sugar together until light and fluffy. Gradually beat in the eggs. Add the flour mixture, and the buttermilk, alternately, mixing well between each addition.
3. Divide between the tins. Bake, 30-35 minutes, until firm to the touch, and a skewer inserted into the centre comes out clean when removed.
4. Cool in the tins on wire racks for a few minutes, then invert onto the racks and allow to cool completely. Fill and ice as desired.
To make cupcakes: Preheat the oven to 200c/fan 180c/gas 6. Line muffin trays with eighteen cupcake cases.
Make the batter as instructed. Divide between the cases. Bake for 25 minutes, until an inserted skewer comes out clean, as above.
Cool for a few minutes in the trays before transferring to wire racks. Cool completely before icing as desired.
For the cake in the picture, I used a tub of good shop-brought chocolate frosting. Sorry, but that was what my cousin asked for. He likes the Betty Crocker icings.