4 years ago

I`ve always been a big fan of Ju`s ( blog and I`ve tried most of her recipes which turned out great!:) I knew I had to make this chocolate buttermilk cake when I saw it in her blog when she claims that this is one of the two best chocolate cakes she has ever made. I was so excited to make this for my girlfriends for our ladies night and if you would love to try making this cake, I suggest that you let it sit for at least overnight before serving your guest. The reason being that it tastes better (NOT SURE WHY!) the next day if you let it cool down. I didn`t like the taste of this cake when I first tasted it when it got out of the oven, which was a huge mistake because you are suppose to let it at least cool down for an hour. It tasted a little dry too when I brought the cupcakes over to my friend`s house, it could be because it just got out of the oven and it was still warm or it could be that I baked the supposedly cake in muffin cups. or it could be because I halved the amount of sugar...I am determined to bake this cake again! LOL

(from Tish Boyle Sweet Dreams)

Makes 6 individual cakes.
Storage: in an airtight container at room temperature for up to 5 days.
Special Equipment: one 6-cake Bundt-lette pan

- 1 cup (4oz/114g) cake flour (plain flour is fine too)
- 1/2 cup (1.6oz/46g) Dutch-processed (alkalized) cocoa powder*
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup (1 1/2 sticks/6oz/170g) unsalted butter, softened
- 1 1/4 cups (8.8oz/250g) granulated sugar
- 2 large eggs
- 3/4 cup (180ml) buttermilk**
- 2 tablespoons (30ml) Kahlua*** (optional)
- 1 tsp vanilla extract
- 4 ounces (113g) finely chopped bittersweet chocolate**** or 3/4 cup miniature semisweet chocolate morsels bittersweet
* I used Ghiradelli.
** If you do not have buttermilk, pour 180ml of whole milk in a cup, squeeze in the juice of half a lemon, stir and let it sit for 5mins. You can alternatively use about 1 tbsp of white vinegar in place of lemon juice.

1. Position a rack in the center of the oven and preheat the oven to 175°C (350°F). Generously grease the interior of a 6-cake Bundt-lette pan (it`s best to use shortening here). Dust the molds with flour and tap out the excess.*
* I used my Wilton mini loaf pan and greased using butter.

2. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Whisk to combine and set aside.

3. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed for 2 minutes, until very creamy. Gradually beat in the sugar. Increase the speed to medium-high and beat for 3 minutes, until the mixture is well blended and light. At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.

4. In a small bowl, stir together the buttermilk, Kahlua (or rum), and vanilla extract. If your mixer has a splatter shield attachment, attach it now. At low speed, add the dry ingredients to the butter mixture in three additions, alternating it with the buttermilk cream mixture in two additions, and mixing just until blended. Remove the bowl from the mixer stand and stir in the finely chopped chocolate or miniature semisweet morsels. Scrape the batter into the prepared cake molds, dividing it evenly and smoothing the tops.

5. Bake the cakes for 25 to 30 minutes, until a cake tester inserted into the center of a cake comes out clean. Cool the cakes in the pan set on a wire rack for 10 minutes.

6. Invert the cakes onto the rack and cool completely.
* If you intend to chill the cake(s), make sure they are stored in a tightly-lidded container to prevent drying out.

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