Ingrédients pour Chocolate Buttermilk Cake With A Sour Cream Frosting
- Unsalted Butter
- 1 ¾ cups granulated sugar
- 4 large eggs
- Cocoa Powder
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- Ground Cinnamon
- All Purpose Flour
- 1 cup buttermilk
- Instant Coffee
- Hot Water
- 1 cup sour cream
- 3 cups powdered sugar
- Heavy Cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Buttermilk Cake With A Sour Cream Frosting? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Chocolate Buttermilk Cake With A Sour Cream Frosting
- Preheat oven to 350°F (175°C).
- Grease and flour a 10-inch springform pan. Line the bottom with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition. The batter should be thick and light.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients in 4 additions, alternating with 1 cup buttermilk and ½ cup freshly brewed strong coffee, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before running a knife around the edges to release it. Cool completely on a wire rack.
- While the cake cools, prepare the frosting.
- In a medium bowl, beat 1 cup sour cream with 3 cups powdered sugar until smooth.
- In a separate bowl, beat 1 cup heavy cream until stiff peaks form.
- Gently fold the whipped cream into the sour cream mixture.
- Once the cake is completely cool, carefully slice it horizontally into two layers using a serrated knife.
- Spread half of the frosting over the bottom layer. Top with the second layer and frost the entire cake with the remaining frosting.
- Refrigerate for at least 30 minutes before serving to allow the frosting to set.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
175g
Fat
105g
Carbs
22g
