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.
Chocolate Buttermilk Cake
detailaddict Posted: 02/18/13