Triple Chocolate Buttermilk Cake

June 23, 2015 § Leave a comment

Who doesn’t like a rich and moist chocolate cake? This recipe from Southern Living (Feb. 2015) produces a large – more to share!! – ultra decadent chocolate cake that will serve a crowd. SWEETTABLESCAPES has added this one to our go-to recipe-stash!!IMG_0321

 

You’ll need:

2 cups all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1 teaspoon table salt
1 1/2 cups butter, softened at room temperature
3 cups granulated sugar
5 large eggs, at room temperature
1 1/4 cups buttermilk
2 teaspoons instant espresso
2 teaspoons vanilla extract
1 cup 60% cacao bittersweet chocolate morsels
Shortening
CHOCOLATE GLAZE
3/4 cup semisweet chocolate morsels
3 tablespoons butter
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract
BUTTERMILK GLAZE
1 cup powdered sugar
1 to 2 Tbsp. buttermilk
1/4 teaspoon vanilla extract

1. Prepare Cake: Preheat oven to 325°. Whisk together flour and next 3 ingredients. IMG_0312Beat 1 1/2 cups butter in a medium bowl at medium-high speed with an electric mixer until smooth. IMG_0307Gradually add granulated sugar, beating until light and fluffy. IMG_0309IMG_0310Add eggs, 1 at a time, beating just until yolk disappears. Combine 1 1/4 cups buttermilk and next 2 ingredients. IMG_0311Add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed after each addition.IMG_0313IMG_0314IMG_0315 Fold in bittersweet chocolate morsels. IMG_0316Pour batter into 2 heavily-greased (with vegetable shortening) 12-cup Bundt pan. (the cake can be difficult to unmold properly if you don’t grease the pan generously) Sharply tap pan on counter to remove air bubbles.IMG_0317

2. Bake at 325° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 20 minutes; remove from pan, and cool completely.IMG_0318

3. Prepare Chocolate Glaze: Combine semisweet chocolate morsels, 3 Tbsp. butter, and 1 Tbsp. corn syrup in a microwave-safe glass bowl. Microwave at MEDIUM (50% power) 1 to 1 1/2 minutes or until morsels begin to melt, stirring after 1 minute. Stir until smooth. Stir in 1/2 tsp. vanilla.4. Prepare Buttermilk Glaze: Whisk together powdered sugar, 1 Tbsp. buttermilk, and 1/4 tsp. vanilla in a small bowl until smooth. Add up to 1 Tbsp. buttermilk, if desired. Drizzle warm glazes over cooled cake. (we only added the buttermilk glaze)IMG_0320IMG_1564

(You can also make 12 Mini triple Chocolate Buttermilk cakes by pouring prepared batter into 12 lightly greased mini Bundt brownie pans, filling each about 3/4 full and baking at 325F for 26 to 30 minutes. Cool in pan for 10 minutes and proceed with glazing.)

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