Buttermilk Chocolate Cake Recipe

Name: Buttermilk Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 c. boiling water; 2 sq. unsweetened chocolate; 1/2 c. shortening, softened or melted; 1/2 c. buttermilk; 2 eggs; 1 3/4 c. sifted cake flour; 1 1/3 c. sugar; 1 tsp. salt; 1 tsp. soda; 1 tsp. double-acting baking powder; 1 tsp. vanilla

Servings: persons

2/3 c. boiling water
2 sq. unsweetened chocolate
1/2 c. shortening, softened or melted
1/2 c. buttermilk
2 eggs
1 3/4 c. sifted cake flour
1 1/3 c. sugar
1 tsp. salt
1 tsp. soda
1 tsp. double-acting baking powder
1 tsp. vanilla

1
Put chocolate in boiling water; stir until melted.
2
Cool.
3
Sift together flour, sugar, salt, soda and baking powder.
4
Add shortening, buttermilk, cooled chocolate and vanilla to dry ingredients.
5
Beat vigorously for 2 minutes by hand or on medium speed with electric mixer.
6
Add unbeaten eggs and continue beating for 2 minutes longer.
7
Pour into greased and floured or paper-lined 9-inch round cake pans and bake in a 350u00b0 oven for about 30 minutes.
8
Cool slightly and remove from pans.
9
Frost with favorite white frosting or white between layers and chocolate over top and sides.

1610

kcal

Calories

Fat

191

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2/3 c. boiling water, 2 sq. unsweetened chocolate, 1/2 c. shortening, softened or melted, 1/2 c. buttermilk, and more.

Yes, Buttermilk Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk Chocolate Cake

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