Chocolate Cocoa-Buttermilk Cake Recipe

Name: Chocolate Cocoa-Buttermilk Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup plus 2 tablespoons buttermilk; 2 tablespoons molasses; 1 teaspoon pure vanilla extract; ½ tablespoons (1 1/2 sticks) unsalted butter, softened; 1 3/4 cups packed light brown sugar; 2 large eggs; Topping, recipe follows; Vanilla ice cream, accompaniment

Servings: persons

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 2 tablespoons buttermilk
2 tablespoons molasses
1 teaspoon pure vanilla extract
½ tablespoons (1 1/2 sticks) unsalted butter, softened
1 3/4 cups packed light brown sugar
2 large eggs
Topping, recipe follows
Vanilla ice cream, accompaniment

1
Preheat the oven to 350 degrees F.
2
Butter and lightly flour an 8-cup loaf pan (10 by 5 by 3), knocking out the excess flour.
3
Into a large bowl, sift the flour, cocoa, baking soda and salt.
4
In a small bowl, whisk together the buttermilk, molasses, and vanilla.
5
In a large bowl with an electric mixer, cream together the butter and sugar, beating about 3 minutes.
6
Add the eggs 1 at a time, beating well after the addition of each.
7
Alternating, add the wet and dry ingredients in 3 additions each, mixing just until combined and being careful not to overwork.
8
Pour into the prepared pan and bake until the cake is risen and just set and a tester inserted into the middle comes out clean, 50 to 55 minutes.
9
(If cake gets too brown, tent it with foil).
10
Cool in the pan 40 minutes, then turn out onto a wire rack to finish cooling.
11
Slice cake into pieces, top with pecan topping, and serve with vanilla ice cream, if desired.
12
1 cup pecan halves
13
1 cup dark brown sugar
14
1 cup water
15
2 tablespoons bourbon
16
In a saucepan, combine the ingredients, and simmer until thick.
17
Serve over top of cake.

1115

kcal

Calories

Fat

150

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 12 ingredients. The key ingredients include: 2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Chocolate Cocoa-Buttermilk 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.

Chocolate Cocoa-Buttermilk Cake

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