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Monday, April 1, 2013

Chocolate buttermilk Cake Recipe

Photo by Nadia Jasmine
I know what you're thinking. Cake? How can you be thinking about cake on the Monday after Easter? Didn't you get enough chocolate in your Easter basket? And normally, making something sweet would be the last thing on my mind.  But there was leftover buttermilk in the refrigerator and I didn't feel like making biscuits. (I love the taste of buttermilk in baked goods but would rather chew glass than actually drink it.)

This is an incredibly easy cake to put together and doesn't take much time. You really don't even have to frost it, just serve it like a snack cake cut into squares. Or you can bake it into cupcakes.

Chocolate Buttermilk Cake

Preheat oven to 350 degrees.
            2 cups flour
            1 cup unsweetened cocoa powder
            1 ½ tsp. baking soda
            Scant tsp. salt
In another bowl, cream together:
            1 ¾ cups granulated sugar
            1 ½ sticks unsalted butter, softened
When the sugar/butter mixture is fluffy, beat in
            3 large eggs, one at a time
            2 tsp. vanilla extract
Mix the cocoa/flour mixture with the sugar/butter/egg mixture, alternating with:
            1 ½ cups buttermilk
Begin and end with the flour mixture.  Don’t overbeat.
Pour into a 13 x 9 brownie pan that’s been treated with non-stick cooking spray.  You can bake this cake in round layers but I like to make it in a 13 x 9 rectangular pan for easy snacking.
 Bake for 40 minutes or until a knife or toothpick comes out clean.
Cool the pan on a wire rack for 10 minutes.  Invert the cake to cool it completely.  (Or, you can just leave it in the pan so you don’t have to scrounge up a rectangular plate to put the naked cake on.)
Frost when the cake is cool, if you want to.

Chocolate Buttermilk Frosting
½ stick unsalted butter
3 Tbsp. buttermilk
3 Tbsp. unsweetened cocoa powder
2 ½ cups confectioner’s sugar
1 tsp. vanilla extract
Combine the butter, buttermilk and cocoa powder in a saucepan and bring to a boil.
Remove from heat and add the confectioner’s sugar.  If it’s too stiff, you can add a little bit of sweet milk.
Beat until smooth.  Add the vanilla. Spread on the cake.

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