Buttermilk Chocolate Cake Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10x15-inch baking pan.
• Combine flour, sugar, oil, buttermilk, cocoa, eggs, baking soda, vanilla extract, and salt in a large bowl; beat with an electric mixer until smooth and creamy. Add boiling water and mix well. Pour into the prepared baking pan.
• Bake in the preheated oven for 15 minutes. Increase oven temperature to 350 degrees F (175 degrees C) and continue to bake until a toothpick inserted into the center comes out clean, 20 to 25 more minutes.

Steps:

• Preheat oven to 350º. Grease and flour two 9- inch cake pans.
• Sift the flour, baking soda and salt into a bowl; set aside.
• Using an electric mixer, beat the butter until smooth. Add the sugar and continue to heat until light and fluffy.
• Add the eggs, one at a time, beating well after each addition.
• Beat in the vanilla, then the chocolate.
• Beat in the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients.
• Spoon equal amounts of batter into each cake pan, spreading it to level the top.
• Bake for 22 to 25 minutes, or until a cake tester comes out clean when inserted into the center of the cakes.
• Cool in the pans on a wire rack for 10 minutes. Invert and remove pans; cool the cakes completely on racks before frosting.
• Spread the frosting bctween the layers, around the sides and on top of the cake.
• For frosting: Beat sugar, salt and butter together in a bowl. Slowly add buttermilk and mix until well blended and smooth. Blend in chocolate and vanilla.
• If the frosting is too runny, add more powdered sugar one tbsp at a time. If it's too thick, add buttermilk one teaspoon at a time.

Steps:

• 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.

Steps:

• Preheat oven to 350°F. Butter and flour 15 1/2 x 10 1/2 x 1-inch baking sheet. Whisk 1 cup water, 1/2 cup margarine, 1/2 cup cocoa powder, vegetable oil, 1 teaspoon vanilla and baking soda in large bowl to blend. Whisk in sugar, flour, salt, then buttermilk and eggs. Spread batter in prepared baking sheet. Sprinkle batter with semisweet chocolate chips. Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer cake in pan to rack.
• Meanwhile, melt remaining 1/2 cup margarine in heavy medium saucepan over medium heat. Remove from heat. Whisk in powdered sugar, whole milk, remaining 3 tablespoons cocoa powder and 1 teaspoon vanilla.
• Spread frosting over warm cake. Sprinkle with nuts. Cool cake completely in pan. (Can be prepared 1 day ahead. Cover and let stand at room temperature.) Cut into 24 pieces.

Steps:

• In a saucepan, bring butter, water and cocoa to a boil. In a bowl, combine the flour, sugar, baking powder, baking soda and salt. Add cocoa mixture; mix well. Combine buttermilk and vanilla; add to batter and mix well. Beat in eggs. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 23-27 minutes or until a toothpick comes out clean. Cool on a wire rack., In a small saucepan over medium heat, cook and stir butter and cocoa until smooth. Remove from the heat. In a small bowl, combine confectioners' sugar, vanilla and salt. Add cocoa mixture and enough milk until frosting reaches desired consistency. Frost cake.

Steps:

• Grease three 9 inch cake pans. Line bottoms with parchment paper. Preheat oven to 375 degrees F (190 degrees C).
• In a small pan over low heat, combine 1cup chocolate chips and 1/4 cup water. Stir until chocolate chips have melted, and mixture is smooth. Allow to cool to room temperature.
• Sift together flour, soda and 1/4 teaspoon salt. Set aside.
• In a large bowl, cream the butter or margarine with the sugar. Add vanilla. Add eggs one at a time, beating well after each addition. Beat in chocolate mixture. Stir flour mixture into creamed mixture alternately with buttermilk. Blend until smooth. Divide batter into three 9 inch pans, and smooth tops.
• Bake for 25 minutes, or until pick inserted in center comes out clean. Cool cakes in pans for 10 to 15 minutes, then invert on wire racks; turn right side up to cool completely.
• Place 1 cake layer upside down on cake platter. Spread with 1/2 inch layer chocolate whipped cream. Repeat with another cake layer. Top with remaining cake layer. Frost with remaining cream.
• To Make Chocolate Whipped Cream Frosting: In small saucepan over low heat stir 1 cup chocolate chips, honey, 2 tablespoons water and 1/8 teaspoon salt until chocolate is melted and mixture is smooth; cool completely. In medium bowl beat cream until it holds its shape. Gradually fold about 3 large tablespoons cream into chocolate mixture, then fold chocolate mixture into remaining whipped cream until blended.

Steps:

• In a large bowl, combine the first 6 ingredients. Add the eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.