Chocolate Buttermilk Cake
Yield
1 cakePrep
20 minCook
35 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | 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
|
*
|
| 2 | cups |
butter, unsalted
|
|
| 2 ¼ | cups |
sugar
|
|
| 2 ¼ | cups |
powdered sugar
|
|
| 3 | large |
eggs
|
|
| 2 ¼ | cups |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 296 | ml |
cocoa powder
|
|
| 7.5 | ml |
baking soda
|
|
| 7.5 | ml |
baking powder
|
|
| 7.5 | ml |
cinnamon
ground |
|
| 532 | ml |
buttermilk
|
|
| 355 | ml |
sour cream
|
|
| 23 | ml |
instant coffee
|
*
|
| 473 | ml |
butter, unsalted
|
|
| 532 | ml |
sugar
|
|
| 532 | ml |
powdered sugar
|
|
| 3 | large |
eggs
|
|
| 532 | ml |
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.
