This soft, moist, and super delicious Chocolate Buttermilk Cake can cure even the strongest chocolate cravings. Perfect for any occasion, this cake never fails to satisfy.
9 ounces all-purpose flour (about 2 cups)
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 2/3 cups nonfat buttermilk
2 teaspoons vanilla extract
1 3/4 cups granulated sugar
1/2 cup butter, softened
3/4 cup egg substitute
1/2 cup tub-style light cream cheese, softened
3 tablespoons fat-free milk
3 ounces semisweet chocolate, melted
3 cups powdered sugar
1/4 cup unsweetened cocoa
1 teaspoon vanilla extract
How to Make It
Preheat oven to 350°.
To prepare cake, coat bottoms of 2 (8-inch) round cake pans with cooking spray. Line pans with wax paper; coat wax paper with cooking spray.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. combine flour, 3/4 cup cocoa, baking soda, and salt in a medium bowl, stirring with a whisk until blended. Combine buttermilk and 2 teaspoons vanilla in a 2-cup glass measure. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Gradually add egg substitute; beat well. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture.
Pour batter evenly into prepared pans. Bake at 350° for 38 minutes or until cake springs back when touched lightly in center. Invert cakes onto wire racks, and cool completely.
To prepare chocolate frosting, place cream cheese and milk in a medium bowl; beat with a mixer at low speed until smooth. Beat at high speed until creamy. Add melted chocolate; beat well. Combine powdered sugar and 1/4 cup cocoa; gradually add sugar mixture to cheese mixture, beating at low speed until blended. Add 1 teaspoon vanilla; beat well 1 minute or until very creamy.
Remove wax paper from cake. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with second cake layer, spread remaining frosting over top and sides of cake.
This cake is moist, delicious and chocolaty. My daughter is a chocoholic. She absolutely loves this cake. We all do. In fact everyone I have baked this for has loved it. I tweaked the recipe. I used coconut oil instead of butter, eggs instead of egg substitute and real buttermilk, not the fat free kind. I also used regular milk and regular cream cheese. The finished product is well worth the extra calories.
This was originally listed as a CL recipe in the Jan 2013 issue...CL or OH, this was just so-so. The crumb barely passes for moist and is neither sweet nor chocolatey, despite an attempt to enhance the cocoa flavor by first heating it in the buttermilk. The frosting was likewise flavorless, unspreadable (although I did use block-style cream cheese) and meager; I had to double the melted chocolate and milk in the recipe, and I made a simple chocolate ganache (SL) for the filling, reserving the recipe frosting for the top and sides. I used soft white whole wheat flour (bran sifted out), but this would have affected only the texture. And while I have had success using spoiled milk in baking recipes, moistness may have been affected by the thinner consistency. This cake might improve with a few tweaks, but after this first attempt I'm not impressed.
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