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Best Ever Chocolate Buttermilk Layer Cake

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Ingredients

3 cups unbleached all-purpose flour
2½ cups sugar
1 tablespoon + 1 teaspoon baking soda
½ teaspoon salt
1 cup unsweetened cocoa powder, sifted
1⅓ cups canola oil
1½ cups buttermilk
3 large eggs
1½ cups freshly brewed, extra-strong hot coffee*
1 teaspoon pure vanilla extract
24 ounces semisweet chocolate chips
1½ cups heavy whipping cream

Best Ever Chocolate Buttermilk Layer Cake

Directions

Here’s for you the deliciously awesome Best Ever Chocolate Buttermilk Layer Cake. So just go and grab this recipe now!



Steps

1
Done

Preheat the oven to 350 degrees. Spray two 9-inch cake pans with nonstick spray, and line the bottoms with parchment paper.

2
Done

Place flour, sugar, baking soda, salt and cocoa powder in a large mixing bowl. Using an electric mixer, mix on low to combine. Keeping the mixer on low , add oil, buttermilk, then eggs one at a time. Add hot coffee in a thin stream, pouring down the side of the bowl. Add vanilla and mix until batter is smooth. Divide into pans and back until a toothpick comes out with moist crumbs, about 30-35 minutes. Let cool in pans for at least 20 minutes.

3
Done

Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a boil. Place chocolate chips and cream in a stainless steel mixing bowl (I used glass) and set on top of simmering water, Allow mixture to melt–do not stir right away, When chocolate has melted, stir it with a whisk. Allow to cool at room temperature.

4
Done

Remove cakes from pans. Place one layer of cake on a serving plate. Trim the top with a serrated knife to make it even (although I didn’t find this necessary). Place a scoop of ganache in the middle and smooth it out to the edges using a palette knife or spatula. Trim the top off the other layer and place the untrimmed side down on the top of the frosted layer, pressing gently. Spoon more ganache on the top and smooth it around the sides, adding more ganache as needed to cover. If you need to apply a second coat of ganache, put the cake in the refrigerator for no more than 15 minutes to set before adding a second coat (although I found myself with a surplus of frosting). Makes a single 9-inch layer cake.

5
Done

Notes:

For the cocoa powder I used Droste cocoa from Holland, which is like gold around here, but I really wanted to make it extra special. I also didn’t bother to sift it. For the chocolate frosting I used Toll House Semi-Sweet Chocolate Chips. And instead of the extra strong coffee, I pulled four extra long shots of espresso, enough to make the full 1 1/2 cups.

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