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Ingredients
| all-purpose flour (sifted): 2 cups |
| baking soda: 1 1/2 tsp |
| salt: 1/4 tsp |
| whole nutmeg: 1/4 tsp (freshly grated) |
| unsweetened baking chocolate squares: 4 oz |
| unsalted butter: 1 cup (at room temperature) |
| granulated sugar: 1 3/4 cups |
| eggs: 4 (large) |
| buttermilk: 1 1/3 cups |
| vanilla extract: 1 tsp |
Chocolate Buttermilk Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
40 min -
Servings
10 serving(s)
Tags
- Preheat oven to 325* (F).
- Spread solid shortening on bottom and sides of two 9-inch layer pans, or one 9x13x1 1/2 inch sheet pan.
- Dust evenly with unsweetened cocoa or flour; tap out excess.
- Sift together flour, baking soda, salt, and nutmeg.
- Set aside.
- Melt chocolate in top pan of double boiler.
- Remove chocolate from heat after completely melted, and set aside to cool until comfortable to touch.
- In large mixing bowl, cream butter and sugar together.
- Add eggs one at a time, beating well after each addition.
- Add flour mixture, alternating with buttermilk, beginning and ending with flour mixture.
- Add vanilla and cooled chocolate.
- Pour mixture into prepared pan (s).
- Bake in lower third of oven for 40-50 minutes for sheet cake, or 35-45 minutes for layer pans, or until toothpick comes out clean.
- Leave cake in layer pans for 10 minutes; remove to wire rack and cool completely.
- Cool sheet cake completely in pan.
- Split cake layers with serrated knife-- fill and frost the layers with chocolate buttercream icing or flavored whipped cream.