Zutaten für Chocolate Buttermilk Cake
- All Purpose Flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- Unsweetened Chocolate
- Unsalted Butter
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
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Zubereitung von Chocolate Buttermilk Cake
- Preheat oven to 325°F (160°C).
- Grease and flour two 9-inch round cake pans or one 9x13x1 1/2 inch baking pan. (Alternatively, grease with shortening and dust with unsweetened cocoa powder)
- Sift together 2 1/2 cups all-purpose flour, 1 1/2 teaspoons baking soda, 1/2 teaspoon salt, and 1/4 teaspoon ground nutmeg. Set aside.
- Melt 6 ounces of bittersweet or semisweet chocolate in a double boiler or microwave (in 30-second intervals, stirring until smooth). Remove from heat and let cool slightly.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 1 cup buttermilk and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the creamed butter mixture, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the cooled melted chocolate.
- For a double chocolate cake, gently fold in 1 cup semi-sweet mini chocolate chips that have been tossed with 1 tablespoon of the sifted flour mixture.
- Pour batter into the prepared pan(s).
- Bake for 35-45 minutes for layer cakes, or 40-50 minutes for a sheet cake, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
- Once completely cool, frost with your favorite chocolate buttercream frosting or whipped cream. (If using layer cakes, split layers horizontally with a serrated knife before frosting).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
184g
Fat
101g
Carbs
24g
