CHOCOLATE BUTTERMILK CAKE WITH CHOCOLATE BUTTERMILK FROSTING
Nothing tastes better than a piece of chocolate cake with a tall glass of milk. I wish I could say this was my recipe but this came from Chef Emeril Lagasse and it is my very favorite chocolate cake. Not only is the chocolate cake wonderful but the frosting is to die for! If you want to make a moist and wonderful tasting chocolate cake, try this one.
12 tablespoons butter or margarine, softened 2 cups all purpose flour 3/4 cup cocoa 1 1/4 teaspoons baking soda 1/2 teaspoon salt 1 1/4 cups buttermilk 2 tablespoons strong black coffee, cooled 1 teaspoon vanilla extract 1 3/4 cups light brown sugar 2 large eggs Preheat oven to 350 degrees. Spray two 9-inch cake pans. In a large bowl cream butter, sugar, eggs, buttermilk, vanilla, and coffee. Add flour, cocoa, baking soda and salt and mix all ingredients well with mixer on medium to fast speed. Pour into prepared pans and bake until tester inserted into center comes out clean, 22 to 24 minutes. Cool in pans for 15 minutes before turning out to finish cooling. Makes one nine inch cake, 10 to 12 servings.CHOCOLATE BUTTERMILK FROSTING
1 stick butter or margarine, softened 1/4 cup cocoa 8 ounce package cream cheese, softened 1 lb. powdered sugar 2 tablespoons buttermilk 1 teaspoon vanilla Combine butter, cocoa, and cream cheese and mix on low speed. Increase to high speed until light and fluffy. Add remaining ingredients, mix until smooth. Frost cake. Enjoy! Love this cake? Check out our cookbook! Click picture to order:
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Looks like some terrific recipes!
this cake is very good. but very dense. the frosting is perfect. being dense it borders on dry. can i add a little more buttermilk and if so how much?
If your cake is too dense and dry then you more than likely mixed it too much and baked it too long. I don’t have this issue with this cake so I can’t advise you on how much more buttermilk to add to it. Thanks!!
Favorite cake. Had misplaced recipe
Can you freeze this cake and do u have to use coffee
I have never tried freezing it and I make it according to the recipe.
How would you store this?
In say, the cake pan, with it’s own lid?
That is normally what i do.
But, i guess having buttermilk in it..i was curious
And the cream cheese.
I hate refrigerated cakes!! 🙂
I just put it under a cake cover like you and it will keep for several days.
Um, I don’t think this cake will be around long enough to worry about it spoiling, I’m jus sayin
Hi any substitute for butter milk ?
1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for.
This looks delicious.
Made this for Thanksgiving and it is delicious!!!
Can you make this in a 9×13 pan?
Yes, you could Susie.
Judy when it says 2 tbsp. of strong coffee
do you put that in , what size cup
Reblogged this on lovelyseasonscomeandgo.
In the recipe is that 12 Tablespoons of butter ! Thanks!
Yes, that is correct, Nita.
Thanks everyone! This cake is to die for. I can’t leave it alone and try to eat the whole thing every time I make it. One of my very favorite recipes.
Made this for my east-coast family! They loved it!
This looks so yummy, makes me want to bake it today and make the frosting, this is on the grocery list already, ha. ha.