Search
by Ingredient

Chocolate Buttermilk Cake

StarStarStarStarStar

Your rating

Recipe

 

Yield

1 cake

Prep

20 min

Cook

35 min

Ready

1 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
3 cups all-purpose flour
Camera
1 ¼ cups cocoa powder
Camera
1 ½ teaspoons baking soda
Camera
1 ½ teaspoons baking powder
Camera
1 ½ teaspoons cinnamon
ground
Camera
2 ¼ cups buttermilk
Camera
1 ½ cups sour cream
Camera
1 ½ tablespoons instant coffee
* Camera
2 cups butter, unsalted
Camera
2 ¼ cups sugar
Camera
2 ¼ cups powdered sugar
Camera
3 large eggs
Camera
2 ¼ cups heavy whipping cream
Camera

Ingredients

Amount Measure Ingredient Features
7.1E+2 ml all-purpose flour
Camera
296 ml cocoa powder
Camera
7.5 ml baking soda
Camera
7.5 ml baking powder
Camera
7.5 ml cinnamon
ground
Camera
532 ml buttermilk
Camera
355 ml sour cream
Camera
23 ml instant coffee
* Camera
473 ml butter, unsalted
Camera
532 ml sugar
Camera
532 ml powdered sugar
Camera
3 large eggs
Camera
532 ml heavy whipping cream
Camera

Directions

Preheat oven to 350℉ (180℃).

Grease 3 round, 9 inch cake pans.

Line bottoms with greased wax paper.

Sift together flour, ¾ cup cocoa, baking soda, baking powder and cinnamon.

Mix in buttermilk and coffee.

Cream 1½ cup butter with the sugar until light and fluffy.

Add the eggs one at a time until thick.

Beating on low speed, slowly mix in buttermilk mixture.

Beat 'til well blended.

Bake about 35 minutes, or until a straw comes out clean.

Remove to racks to cool.

After they are cooled, put in 'fridge'. After 1 hour in 'fridge', split each in half. Wrap each layer in wax paper or plastic wrap, and freeze immediately.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 812g (28.6 oz)
Amount per Serving
Calories 267157% from fat
 % Daily Value *
Total Fat 169g 260%
Saturated Fat 105g 523%
Trans Fat 0g
Cholesterol 630mg 210%
Sodium 1162mg 48%
Total Carbohydrate 94g 94%
Dietary Fiber 12g 48%
Sugars g
Protein 61g
Vitamin A 112% Vitamin C 5%
Calcium 49% Iron 52%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe