Chocolate Buttermilk Cake2014-08-22
- Servings : 10
- Prep Time : 20m
- Cook Time : 60m
- Ready In : 1:30 h
A mouthwatering baking recipe that will have everyone drooling.
- 185 grams Butter, chopped
- 1 teaspoon(s) Vanilla Extract
- 330 grams Caster Sugar
- 4 Eggs, Separated
- 100 grams Self-Raising Flour
- 35 grams Cocoa Powder
- 180 ml Buttermilk
- 250 grams Butter melted
- 80 grams Icing Sugar
Preheat oven to 180°C. Grease deep 20cm-round cake pan; line base with baking paper.
Beat butter, vanilla extract and sugar in a small bowl with electric mixer until light and fluffy. Beat in egg yolks, one at a time. Transfer mixture to a large bowl; stir in sifted ours and cocoa, and buttermilk.
Beat egg whites in small bowl with electric mixer until soft peaks form; fold into cake mixture, in two batches. Pour cake mixture into pan. Bake cake about 1 hour. Cool cake in pan.
Make chocolate filling; stir chocolate and butter in medium saucepan over low heat until smooth. Remove from heat; stir in sifted icing sugar. Cool filing to room temperature; beat with a wooden spoon until thick and spreadable.
Split cake into three layers. Place one layer on serving plate, spread thinly with some of the remaining chocolate filling; repeat layering with remaining cake layers and filling. Spread reserved filling all over cake.
To make buttermilk: 1 tbsp of white vinegar or lemon juice in 250ml milk. Let stand for 5 minutes.