Chucklet Cake
Submitted by gritsalaska
Rich buttermilk chocolate layer cake with melted chocolate and chopped nuts folded right into the batter. A from-scratch classic that bakes up tender and moist every time.
YIELD
2 cakesPREP
15 minCOOK
35 minREADY
1 hrsButtermilk and baking soda work their magic here, giving this chocolate layer cake a tender crumb that stays moist for days. Melted chocolate squares go straight into the batter along with chopped nuts for a little crunch in every bite.
This is old-school cake baking at its finest. No cocoa powder shortcuts. Real melted chocolate, real buttermilk, and a good long beat with the mixer to build that velvety texture.
Frost it with your favorite chocolate or vanilla buttercream, stack those two layers high, and you’ve got a cake worth celebrating.
Chef Tips
- Melt the chocolate gently over a double boiler or in short microwave bursts. Scorched chocolate will make the whole cake taste bitter.
- Buttermilk should be at room temperature before mixing so it blends smoothly with the shortening.
- Beat the full two minutes at each stage. That mixing time builds structure and gives you a lighter cake.
- Let layers cool completely in the pans for 10 minutes before turning out, or they’ll crack.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Grease and flour two layer pans, 9×1½ inch.
Blend dry ingredients in large mixing bowl.
Add shortening, buttermilk, vanilla. Beat 2 min. medium speed on mixer.
Scrape sides and bottom of bowl often.
Add eggs and melted chocolate.
Beat 2 more min. Bake in prepared pans 30 to 35 minutes.
Cool and add frosting.
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