Chocolate Buttermilk Cake
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.
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.
Cooking Light Crave!
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.
Read MoreThis 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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