Recipe: Chocolate Buttermilk Cake

by April@MyFoodTrail on September 8, 2009

in Baking, Cakes, Icing | Frosting, Recipes

Every time I see the Lindt 100g blocks on special for less than $2 a block, I always go and buy a few of the 70% ones. They are starting to pile up now because I haven’t made anything chocolatey for a while so I went hunting for a chocolate cake recipe.

Most of the chocolate cake recipes I found use cocoa powder for the cake and/or the icing. That’s disgraceful! A chocolate cake should have use for real chocolate somewhere! Even though the recipe I chose doesn’t use real chocolate in the cake itself, the icing does use 200g of it so it more than makes up for the lack of real chocolate in the cake! I was also intrigued by the need to whisk the egg whites separately and wanted to see the result to the texture of the cake.

This recipe comes from my Australian Women’s Weekly Bake cookbook. The recipe called for splitting the cake into 3, but my cake was quite flat and I was lucky to be able to split it into two! I have also halved the recipe for the icing (the recipe actually called for 400 grams of chocolate!!) which still coated the cake well. I brought this cake over for a family dinner so the cake making and photographing was very rushed!

Chocolate Buttermilk Cake

Ingredients
180g unsalted butter, softened
1 tsp vanilla extract
330g caster sugar
4 eggs, separated
110g self raising flour, sifted
35g cocoa powder, sifted
180ml buttermilk

Chocolate Icing
200g dark eating chocolate, chopped coarsely
125g unsalted butter, melted
40g icing sugar, sifted

Method
1. Preheat oven to 180C (160C fan forced). Grease a deep 20cm round cake pan and line base with baking paper.

2. Beat butter, extract and sugar in a small bowl with electric mixer until light and fluffy. Beat in egg yolks, one at a time.

3. Stir in sifted flour and cocoa, and buttermilk.

4. In a separate clean bowl, beat egg whites in small bowl with electric mixer until soft peaks form.

5. Fold egg whites into cake mixture in two batches.

6. Pour cake mixture into pan and bake for 1 hour.

7. Cool cake in pan and in the meantime, make chocolate icing (see below).

8. Once cooled, split the cake into two layers. Remove top layer and spread some icing over bottom layer.

9. Replace top layer and spread remaining icing all over cake.

10. Refrigerate 3 hours before serving.

Chocolate icing
1. Stir chocolate and butter in a medium saucepan over low heat until smooth. You can also do this in the microwave but be careful not to overheat the chocolate.
2. Remove from heat and stir in sifted icing sugar.
3. Cool filling to room temperature and beat with wooden spoon until thick and spreadable.

Results: The cake was rich and chocolatey but not as dense as a chocolate mud cake. It also had a very smooth and soft texture, not the crumbly moistness of normal chocolate cakes. I really liked the icing – it set hard unlike a ganache. It tasted better refrigerated the next day and it freezes well.

Would I make it again? Yes, though I probably won’t bother to split it in two.

Over & Out, Rilsta xx

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{ 17 comments… read them below or add one }

Zina @ tastedbytwo September 8, 2009 at 8:33 pm

Wow, the cake looks wickedly delicious. I have to try out the recipe for myself!

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Iron Chef Shellie September 9, 2009 at 10:02 am

I'd still eat your 2 split or 3 split cake 😛 … but I am biased to anything that contains Lindt chocolate!

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sarah September 9, 2009 at 12:30 pm

ooh yum! that looks so delicious!

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Conor @ HoldtheBeef September 9, 2009 at 5:04 pm

It looks deliciously rich!

I'm having the same issue with frozen bananas right now, my freezer is getting a little too full of them. Time for some banana cake!

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Maria@TheGourmetChallenge September 9, 2009 at 8:18 pm

hmmm yum. I'm craving chocolate now. he cake looks so rich, just how I like my chocolate cakes!

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penny aka jeroxie September 9, 2009 at 10:44 pm

I will never be tire of chocolate. That looks like a lot of chocolate goodness. There is no holding back when it comes to chocolate.

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Anonymous September 10, 2009 at 2:30 am

this looks totally amazing!!!! Baking this one asap 🙂 Thanks for sharing … i LOVE LOVE chocolate

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OohLookBel September 10, 2009 at 9:52 am

Fabulous recipe, especially the icing. I always get Lindt 70% as well, so it's good to know it can be used to bake something so good.

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Rilsta September 11, 2009 at 2:19 pm

Hi Zina: Let me know how you go!

Hi Iron Chef Shellie: Hehe… your love of Lindt has been well documented! You would make a great Lindt ambassador!!

Hi Sarah: Thanks!

Hi Conor: It was deliciously rich! Looking forward to some banana recipes from you!

Hi Maria: I crave chocolate all the time! 🙂

Hi Penny: It was a lot of chocolate goodness with chocolate cake and a rich icing!

Hi Anonymous: Let me know how you go!

Hi Belle: The icing was the best bit. It was like eating chocolate but it was easier to melt in the mouth.

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Anonymous September 15, 2009 at 3:32 pm

Issnt it too sweet? 330g of sugar? Because most of the choc cake recipe i tried only requires 250g sugar and it was so sweet that the next time I did it, i only use 200g. The amount of the other ingredients are almost the same.

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Rilsta September 15, 2009 at 3:53 pm

Hi Anonymous: I was a bit scared too because of all that sugar, but it actually didn't turn out too sweet (well, I didn't find it too sweet). I think it is because there are a lot of other ingredients in the recipe that do not contain (much if any) sugar, such as eggs, butter, milk, flour, cocoa.

If you try it, please report back as to whether you thought it was too sweet.

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hassenriyasi September 17, 2011 at 11:55 pm

it was very very sweet

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April@MyFoodTrail September 18, 2011 at 2:18 pm

Sorry to hear that but thanks for the feedback. If you make it again, you can reduce the sugar.

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ProudNativeMama January 8, 2013 at 1:41 am

This looks sooooo good:) And I’m happy that you’re using grams so I can follow the recipe exactly. Here in Canada they still use “cups” and “spoons” which makes it difficult to replicate a recipe…
Miigwetch! (“Thank you” in my native language)

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April@MyFoodTrail February 13, 2013 at 3:54 pm

Hope you enjoyed the cake! 🙂

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