Chocolate Buttermilk Cake

Name: Chocolate Buttermilk Cake
Total time: P1H
Yield: 1
Cuisine: Mexican
Ingredients: flour; cocoa powder; baking soda; baking powder; cinnamon; buttermilk; sour cream; instant coffee; butter, unsalted; sugar; powdered sugar; eggs; heavy whipping cream

Submitted by dieu_princesse

YIELD

1 cake

PREP

20 min

COOK

35 min

READY

1 hrs

Ingredients

CUPS ALL-PURPOSE FLOUR

1 ¼

CUPS COCOA POWDER

1 ½

TEASPOONS BAKING SODA

1 ½

TEASPOONS BAKING POWDER

1 ½

TEASPOONS CINNAMON
ground

2 ¼

CUPS BUTTERMILK

1 ½

CUPS SOUR CREAM

1 ½

TABLESPOONS INSTANT COFFEE *

CUPS BUTTER, UNSALTED

2 ¼

CUPS SUGAR

2 ¼

CUPS POWDERED SUGAR

LARGE EGGS

2 ¼

CUPS HEAVY WHIPPING CREAM

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.