Chocolate Buttermilk Cake

Recipe by
Total Time:
60-90 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Hard

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  • 1 cup - semi-sweet chocolate chips
  • 1/4 cup - water
  • 2.25 cups - cake flour
  • 1 tsp - baking soda
  • 1/4 tsp - salt
  • 3/4 cup - butter, softened
  • 2 tsp - vanilla extract
  • 1.75 cups - white sugar
  • 3 - eggs
  • 1 cup - buttermilk
  • For chocolate whipped cream frosting:
  • 1 cup - semi-sweet chocolate chips
  • 1/4 cup - honey
  • 2 tbsp - water
  • 1/8 tsp - salt
  • 2 cups - heavy whipping cream

How to Make Chocolate Buttermilk Cake

  • Grease three 9-inch cake pans. Line the bottoms with parchment paper.
  • Preheat an oven to 375 degrees F.
  • In a small pan over low heat, combine 1 cup of chocolate chips and 1/4 cup of water. Stir until the chocolate chips have melted and the mixture is smooth. Allow to cool to room temperature.
  • Sift flour, soda and 1/4 tsp of salt together and set aside.
  • In a large bowl, cream the butter or margarine with the sugar. Add vanilla extract.
  • Add the eggs one at a time, beating well after each addition. Beat in the chocolate mixture.
  • Stir the flour mixture into the creamed mixture alternately with buttermilk. Blend until smooth. Divide the batter between the three 9-inch pans and smoothen the tops.
  • Bake for 25 minutes or until a pick inserted in the centre comes out clean.
  • Cool the cakes in the pans for 10-15 minutes, then invert onto wire racks; turn right side up to cool completely.
  • Place 1 cake layer upside down on the cake platter. Spread with a 0.5-inch layer of chocolate whipped cream. Repeat with another cake layer.
  • Top with the remaining cake layer. Frost with the remaining cream.
  • For chocolate whipped cream frosting: In small saucepan over low heat, stir 1 cup of chocolate chips, honey, 2 tbsp of water and 1/8 tsp of salt.
  • Stir until the chocolate melts and the mixture is smooth; cool completely. In a medium-sized bowl, beat the cream until it holds its shape.
  • Gradually fold about 3 large tbsp of cream into the chocolate mixture, then fold the chocolate mixture into the remaining whipped cream until it blends well.