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Moist Chocolate Buttermilk Cake

Moist Chocolate Buttermilk Cake That Will Melt Your Heart

Indulge in this Moist Chocolate Buttermilk Cake, an irresistible treat that brings comfort and nostalgia.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Can use gluten-free flour blend as a substitute.
  • 3/4 cup Unsweetened Cocoa Powder Dutch-process cocoa gives a deeper color.
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt No substitute necessary.
  • 1/2 cup Unsalted Butter Can substitute with margarine if needed.
  • 1 cup Granulated Sugar No substitutions recommended for best results.
  • 2 large Eggs Room temperature eggs integrate better.
  • 1 teaspoon Vanilla Extract Using pure vanilla extract yields optimal flavor.
  • 1/2 cup Vegetable Oil Melted coconut oil can serve as a substitute.
  • 1 cup Buttermilk Mix 1 cup milk with 1 tbsp vinegar if unavailable.
  • 1 cup Hot Coffee or Boiling Water Milk with a teaspoon of espresso powder works as a substitute.
For Serving
  • 1 cup Fresh Berries For a refreshing contrast to the cake.
  • 1 cup Whipped Cream Adds lightness and complements the cake beautifully.

Equipment

  • Oven
  • mixing bowls
  • Electric Mixer
  • measuring cups
  • measuring spoons
  • spatula
  • Cake pans
  • Wire racks

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 175°C (350°F) and prepare three 8-inch round cake pans by greasing them.
  2. In a large mixing bowl, combine all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Whisk until evenly mixed.
  3. In a separate bowl, cream unsalted butter and granulated sugar on medium speed for 3-5 minutes until light and fluffy.
  4. Add eggs one at a time to the butter mixture, then mix in vanilla extract and vegetable oil until well combined.
  5. Gradually add dry ingredients to the wet mixture in three parts, alternating with buttermilk, mixing just until combined.
  6. Slowly mix in the hot coffee until the batter is smooth and thin, being careful to preserve the airy texture.
  7. Divide the batter evenly among the prepared pans and bake for 30-35 minutes until a toothpick comes out clean.
  8. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 55mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 300IUCalcium: 30mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for optimal mixing. Avoid overmixing the batter to prevent a dense texture. Allow cake layers to cool completely before frosting.

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