Of all the chocolate cakes in the world what is the hype with Buttermilk Chocolate Cake you might ask? Take a seat and hear that the tanginess of buttermilk and chocolate is a pairing you’ll be surprised to discover works better than a chocolate without it.
The beauty of this cake is that you can eat it as is or…heat it up ever so slightly so the ganache becomes a chocolate sauce. Yep, that’s another reason why this cake is grand!
Why you'll love this
No mixer needed
Okay, so before even tasting the cake you’ll only need a whisk and fork to combine those ingredients so it’s super easy to prepare even if you’re not a big baker.
Chocolate cake
The tangy elements of buttermilk along with the coffee help elevate the chocolate cake to really give a depth to this one without making it dense.
Ganache
Chocolate ganache is the kind of frosting that requires little effort and no mixer so you’ll find yourself with a cake that looks fancy with little effort
Ingredients and substitutions for Buttermilk Chocolate Cake
- Eggs: The egg binds and adds structure to our cake resulting in that soft interior.
- Sugar: The best sugar here is a mix of light brown sugar which results in a depth of flavor alongside the coffee and the superfine or caster sugar which adds the sweetness to the cake resulting in our cake having a balanced flavor.
- Coffee and Hot Water: The coffee gives depth to the overall flavors within the cake and the hot water creates a nice light texture alongside the sunflower oil.
- Sunflower Oil: Sunflower oil instead of butter is better here because this makes for a light texture and lends more beautifully to the cake. You could substitute with olive oil for a more earthy flavor.
- Baking soda: This is the key to the cake rising thanks to the brown sugar and cocoa powder (the acid that baking soda needs to work with to rise) so don't leave out, unless you are using self raising flour. You cannot sub baking powder like for like for this recipe as baking soda is 3-4 times stronger so you would need plenty more which would leave an after taste!
- Baking powder: Alongside the baking soda, this helps our cake rise so it is not stodgy, but light inside.
- Plain flour: Plain flour or all purpose is best because it helps give the cake it’s light texture and nice crumb. You also don’t want to overwork the batter so you don’t end up with a firm cake texture.
- Cocoa Powder: The star ingredient here so you’ll want a nice high quality cocoa powder for a truly chocolate packed flavor. I do not recommend substituting melted chocolate in equal measure here as this can be quite dense, however, chocolate chips or chunks would work well as an addition.
- Salt: Without salt the chocolate flavors will be dull so it is essential to adding dimension to the brownies. Sea salt is best, but rock or kosher salt also works well.
Equipment needed to make this
Greaseproof paper: Lining your tin will make getting the cake out a breeze!
Mixing bowl: A medium mixing bowl is needed for the cake batter and for the ganache frosting.
Spatula: A rubber spatula will help you smear on that ganache on the edges for the thin crumb coating and swish and swoosh it on top.
Whisk: A nice large whisk will help you mix the batter as this doesn’t need to beaten with an electric mixer, making it an easy batter to whip up!
Cake tin: A spring form tin that is 20 cm or 8 inches was used to get the cake out of the tin easily, however, a standard cake tin of similar size would also work well.
FAQ’s for the best Buttermilk Chocolate Cake
Can I use homemade buttermilk in this cake?
Homemade buttermilk is usually more curdled thanks to the acidity from vinegar or lemon juice as opposed to smooth and tangy so it will likely result in a different texture or flavor in your cake. Homemade buttermilk is best in non baked goods because it will also affect the leavening ingredients (baking soda etc) in baked goods.
More easy chocolate cakes you’ll love
Gauteau au Chocolat Fondant – French Chocolate Fondant Cake
How to make:
Preheat the oven to 180C/350F and line the base of a baking tin with greaseproof paper.
Place the eggs, sugars, buttermilk, coffee, boiling water and sunflower oil into a bowl and combine with a whisk until the eggs are broken up and your mixture has a coffee hue.
In a separate bowl, place the cocoa powder, flour, baking powder, baking soda and salt and stir to combine with a fork (this will help remove large lumps).
Add the dry ingredients into the wet ingredients and combine until your batter is smooth.
Pour into your cake tin and bake for 45 minutes or until a skewer comes out clean.
Remove and allow to cool before removing from the tin.
Meanwhile, to make the ganache topping, heat the cream and sugar in a double boiler until simmering at the edges.
Add in the chocolate whisk until fully melted.
Allow to cool (or place in the fridge) until the frosting is thick and holds firm, approximately 15 minutes.
Place on top of the cake and spread evenly over the top and smear ever so thinly as a crumb coating over the edges of your cake, swishing on top.
Slice and serve up.
Dig in!
Buttermilk Chocolate Cake
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 10 1x
- Category: Cakes
Description
Buttermilk lends a light tang to bring depth of flavor to this chocolate cake that comes together without an electric beater and is topped with an easy ganache!
Ingredients
2 eggs, room temperature
100 grams / ½ cup superfine/caster sugar
175 grams / ¾ cup light brown sugar
225 grams / 1 cup buttermilk
111 grams / ½ cup brewed coffee
59 grams / ¼ cup boiling water
114 grams / ½ cup sunflower oil
111 grams / 1 cup cocoa powder
240 grams / 1 ½ cups plain flour, sifted
6 grams / 1 ½ teaspoons baking powder
3 grams / ½ teaspoon baking soda
½ teaspoon sea or kosher salt
Chocolate Ganache
160 grams / ⅔ cup heavy cream
28 grams / 2 tablespoons superfine/caster sugar
100 grams / 3.5 ounces dark chocolate, finely chopped
Instructions
- Preheat the oven to 180C/350F and line the base of a baking tin with greaseproof paper.
- Place the eggs, sugars, buttermilk, coffee, boiling water and sunflower oil into a bowl and combine with a whisk until the eggs are broken up and your mixture has a coffee hue.
- In a separate bowl, place the cocoa powder, flour, baking powder, baking soda and salt and stir to combine with a fork (this will help remove large lumps).
- Add the dry ingredients into the wet ingredients and combine until your batter is smooth.
- Pour into your cake tin and bake for 45 minutes or until a skewer comes out clean.
- Remove and allow to cool before removing from the tin.
- Meanwhile, to make the ganache topping, heat the cream and sugar in a double boiler until simmering at the edges.
- Add in the chocolate whisk until fully melted.
- Allow to cool (or place in the fridge) until the frosting is thick and holds firm, approximately 15 minutes.
- Place on top of the cake and spread evenly over the top and smear ever so thinly as a crumb coating over the edges of your cake, swishing on top.
- Slice and serve up.
- Dig in!
Notes
Recipe by Roamingtaste
Nutrition
- Calories: 458 calories per serve
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