Buttermilk Chocolate Cake
- Ready In:
- 1hr 35mins
- Ingredients:
- 13
- Yields:
-
1 cake
- Serves:
- 16
ingredients
- 2 tablespoons instant coffee granules
- 1⁄2 cup boiling water
- 2 1⁄4 cups all-purpose flour
- 2 cups granulated sugar
- 3⁄4 cup unsweetened cocoa powder, sifted
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon salt
- 1 3⁄4 cups buttermilk
- 2 eggs, beaten
- 1⁄4 cup vegetable oil
- 2 teaspoons vanilla
- chocolate icing (recipe follows)
directions
- Dissolve espresso powder in boiling water; let cool. Grease a 9 x13" cake pan; line bottom with waxed paper.
- In a large bowl, mix together flour, sugar, cocoa, baking powder, baking soda and salt.
- Beat in buttermilk, eggs, oil, vanilla and espresso mixture; beat for 2 minutes.
- Pour into prepared pan. Bake at 350 F for about 45 minutes or until top springs back when touched lightly.
- Let cool in pan or rack for 20 minutes. Remove from pan let cool completely on rack. Spread with Chocolate Icing.
- Chocolate Icing.
- 1/2 cup unsweetened cocoa powder, sifted.
- 1/4 cup granulated sugar.
- 4 tsp cornstarch.
- 1/2 cup buttermilk.
- 1/4 cup corn syrup.
- 1/2 tsp vanilla.
- In heavy saucepan, mix cocoa, sugar and cornstarch; whisk in buttermilk and syrup until smooth.
- Whisking constantly, bring to a simmer over medium heat. Simmer for 2 minutes. Remove from heat; stir in vanilla.
- Let cool, stirring occasionally, for 45 minutes or until thickened.
- Makes 1 cup.
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