Chocolate Buttermilk Cake
Recipe by Nicole Thom-Arens
Serves 12 to 16
Few things are more delicious or more satisfying to bake than homemade cake. For most of my life, I’ve preferred vanilla over chocolate, but as I’ve gotten older, the complexities of chocolate are more of what I crave. When I began envisioning this recipe, I wanted a subtle, light chocolate cake with great flavor and a deep, dark color.
The trick for both is the right cocoa powder. I use King Arthur’s Double Dark Chocolate Blend, which is Dutch-process cocoa—meaning it is neutral instead of acidic. I do use buttermilk and baking soda in this recipe because I like the tang combined with the smooth chocolate. I bake this in a 9x13-inch pan, but you could bake it in other tins making sure to adjust the cooking time.
Ingredients:
2 teaspoons espresso powder1 cup boiling water1/2 cup flavorless oil (I use avacado oil.)1 3/4 cups granulated sugar2 eggs2 teaspoons vanilla bean paste1 cup buttermilk1 1/2 teaspoons kosher salt (Reduce to 1 teaspoon if not using Diamon.)1 1/2 teaspoons baking soda2 teaspoons baking powder1 cup all-purpose flour3/4 cup rye flour (I use deli style rye for this.)3/4 cup cocoa powder
Instructions:
1) Preheat oven to 350 degrees.2) Grease a 9x13-inch pan.3) Combine espresso powder and boiling water in a heat-proof measuring cup. Set aside.4) In the bowl of a mixer fitted with a paddle attachment, add the oil and sugar. Mix to combine well.5) Scrape the bottom and sides of the bowl. Mix again.6) With the mixer on low, add the eggs one at a time. Wait until the first egg is combined before adding the second.7) Add the vanilla bean paste and buttermilk. Mix to combine.8) Add the salt. Mix to combine.9) Add the baking soda and baking powder. Mix to combine.10) Add the flours and the cocoa powder. Mix to combine.11) Scrape the sides and bottom of the bowl.12) With the mixer on low, carefully add in the hot water and espresso mixture. Mix until just combined. The batter will be loose. 13) Transfer the batter to the prepared pan.14) Bake at 350 degrees for 30 to 40 minutes. The cake is done when a toothpick inserted in the center of the cake comes out clean. Be careful not to overbake. 15) Cool the cake in the pan on a wire rack. It may cave in the center, most chocolate cakes do because of the weight of the cocoa powder. 16) Once cooled, top with berries, whipped cream, cream cheese frosting, buttercream, or enjoy as is.
The trick for both is the right cocoa powder. I use King Arthur’s Double Dark Chocolate Blend, which is Dutch-process cocoa—meaning it is neutral instead of acidic. I do use buttermilk and baking soda in this recipe because I like the tang combined with the smooth chocolate. I bake this in a 9x13-inch pan, but you could bake it in other tins making sure to adjust the cooking time.
Ingredients:
2 teaspoons espresso powder1 cup boiling water1/2 cup flavorless oil (I use avacado oil.)1 3/4 cups granulated sugar2 eggs2 teaspoons vanilla bean paste1 cup buttermilk1 1/2 teaspoons kosher salt (Reduce to 1 teaspoon if not using Diamon.)1 1/2 teaspoons baking soda2 teaspoons baking powder1 cup all-purpose flour3/4 cup rye flour (I use deli style rye for this.)3/4 cup cocoa powder
Instructions:
1) Preheat oven to 350 degrees.2) Grease a 9x13-inch pan.3) Combine espresso powder and boiling water in a heat-proof measuring cup. Set aside.4) In the bowl of a mixer fitted with a paddle attachment, add the oil and sugar. Mix to combine well.5) Scrape the bottom and sides of the bowl. Mix again.6) With the mixer on low, add the eggs one at a time. Wait until the first egg is combined before adding the second.7) Add the vanilla bean paste and buttermilk. Mix to combine.8) Add the salt. Mix to combine.9) Add the baking soda and baking powder. Mix to combine.10) Add the flours and the cocoa powder. Mix to combine.11) Scrape the sides and bottom of the bowl.12) With the mixer on low, carefully add in the hot water and espresso mixture. Mix until just combined. The batter will be loose. 13) Transfer the batter to the prepared pan.14) Bake at 350 degrees for 30 to 40 minutes. The cake is done when a toothpick inserted in the center of the cake comes out clean. Be careful not to overbake. 15) Cool the cake in the pan on a wire rack. It may cave in the center, most chocolate cakes do because of the weight of the cocoa powder. 16) Once cooled, top with berries, whipped cream, cream cheese frosting, buttercream, or enjoy as is.