Chocolate Buttermilk Cake Recipe 45

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:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, combine the buttermilk and baking soda. Set aside in a warm place.
• In a large bowl, mix together 2 cups sugar, eggs, 3 tablespoons cocoa powder, oil and 2 teaspoons vanilla until blended. Stir in the boiling water, then gradually beat in the flour. Stir in the buttermilk mixture.
• Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the Fudge Icing: In a saucepan, combine 1 cup sugar, 1/2 cup cocoa powder, milk, butter and 1 teaspoon vanilla extract. Bring to a boil, and cook for 1 minute. Remove from heat. Using an electric mixer, beat icing for 3 minutes, or until it thickens to spreading consistency. Pour over completely cooled cake.

Steps:

• Preheat the oven to 350 degrees F.
• For the cake: Lightly grease a 9-by-13-inch cake pan with butter. Combine the flour, sugar and baking soda in the bowl of a stand mixer or mixing bowl. Combine the butter, cocoa and 1 cup water in a medium saucepan and bring to a boil while mixing. Add the cocoa mixture to the flour mixture, along with the buttermilk eggs and vanilla, and beat for 3 minutes. Pour into the prepared cake pan and bake until firm to the touch and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool 10 minutes in the pan before turning out on a rack to cool completely.
• For the frosting: Make the frosting as soon as the cake is out of the oven. Combine the butter, buttermilk and cocoa in a small saucepan and bring to a boil while mixing. Combine with the confectioners' sugar in the bowl of a stand mixer and beat until smooth. Spread the frosting evenly on the cake.

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 the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Bring 1/2 cup milk to a boil over medium heat. Remove from the heat and add bittersweet chocolate. Let stand for 5 minutes. Stir until smooth, then let cool for 30 minutes.
• Stir all-purpose flour, whole wheat flour, baking powder, baking soda, and salt together in a medium bowl.
• Beat sugar and margarine in a large bowl with an electric mixer until fluffy. Add eggs, 1 at a time, beating briefly after each addition. Mix in Irish cream liqueur and cooled chocolate mixture. Add flour mixture in 3 batches, alternating with buttermilk, stirring batter briefly after each addition. Pour batter into the prepared pan.
• Bake in the preheated oven until top springs back when lightly touched, 50 to 55 minutes. Cool on a wire rack for 10 minutes. Tap the pan a few times and shake it gently to loosen cake. Invert carefully onto a serving plate and let cool completely, about 20 minutes.
• Meanwhile, heat milk and oil for ganache in a saucepan over medium heat until boiling. Remove from the heat and add milk chocolate. Let stand for 5 minutes. Stir until smooth, then let cool for 15 minutes. Spread onto cooled cake.

Steps:

• 1. Preheat the oven to 350 degrees. Spray two 9-inch cake pans with nonstick spray, and line the bottoms with parchment paper.
• 2. Place flour, sugar, baking soda, salt and cocoa powder in a large mixing bowl. Using an electric mixer, mix on low to combine. Keeping the mixer on low , add oil, buttermilk, then eggs one at a time. Add hot coffee in a thin stream, pouring down the side of the bowl. Add vanilla and mix until batter is smooth. Divide into pans and back until a toothpick comes out with moist crumbs, about 30-35 minutes. Let cool in pans for at least 20 minutes.
• 3. Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a boil. Place chocolate chips and cream in a stainless steel mixing bowl (I used glass) and set on top of simmering water, Allow mixture to melt-do not stir right away, When chocolate has melted, stir it with a whisk. Allow to cool at room temperature.
• 4. Remove cakes from pans. Place one layer of cake on a serving plate. Trim the top with a serrated knife to make it even (although I didn't find this necessary). Place a scoop of ganache in the middle and smooth it out to the edges using a palette knife or spatula. Trim the top off the other layer and place the untrimmed side down on the top of the frosted layer, pressing gently. Spoon more ganache on the top and smooth it around the sides, adding more ganache as needed to cover. If you need to apply a second coat of ganache, put the cake in the refridgerator for no more than 15 minutes to set before adding a second coat (although I found myself with a surplus of frosting). Makes a single 9-inch layer cake.

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.

Steps:

• Sift together 2 cups sugar, 2 cups flour, and 1/2 tsp salt.
• Mix together in pan, 1/2 cup margarine, 1/2 crisco, 1/4 cup cocoa, and 1 cup water. Bring to boil over high heat. Pour into sifted mixture. Stir.
• Now add the 1/2 buttermilk, 1 tsp soda, 1 tsp vanilla, and 2 eggs to entire mixture. Stir well.
• Pour into greased and floured 9x13 pan. "Bounce" the pan(not too hard to avoid any sloshes) on the counter or floor, to get out the air bubbles.
• Bake at 350 degrees for 30 minutes. When cake is done, toothpick will come out clean from center.
• For the ICING: Remove cake from oven and begin to cool. Bring 1/2 cup butter, 1/4 cup cocoa, 6 tblsp milk, and 1 tsp vanilla to boil over high heat. Add 16 oz box of powdered sugar and stir. Remove from heat.
• Pour over cake, it will run and cover the cake. Allow cake and icing to cool.
• Serve with vanilla ice cream ,yummmmm-o!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Combine sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large mixing bowl; whisk until fully combined. Add coffee, buttermilk, oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes; batter will be thin. Pour into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool completely.

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:

• Dissolve espresso powder in boiling water; let cool. Grease a 9 x13" cake pan; line bottom with waxed paper.
• In a large bowl, mix together flour, sugar, cocoa, baking powder, baking soda and salt.
• Beat in buttermilk, eggs, oil, vanilla and espresso mixture; beat for 2 minutes.
• Pour into prepared pan. Bake at 350 F for about 45 minutes or until top springs back when touched lightly.
• Let cool in pan or rack for 20 minutes. Remove from pan let cool completely on rack. Spread with Chocolate Icing.
• Chocolate Icing.
• 1/2 cup unsweetened cocoa powder, sifted.
• 1/4 cup granulated sugar.
• 4 tsp cornstarch.
• 1/2 cup buttermilk.
• 1/4 cup corn syrup.
• 1/2 tsp vanilla.
• In heavy saucepan, mix cocoa, sugar and cornstarch; whisk in buttermilk and syrup until smooth.
• Whisking constantly, bring to a simmer over medium heat. Simmer for 2 minutes. Remove from heat; stir in vanilla.
• Let cool, stirring occasionally, for 45 minutes or until thickened.
• Makes 1 cup.

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.