Description
Recipe for chocolate buttermilk cake sponge, with a soft and moist texture and flavored with cocoa powder (for 2 cakes of 6 inches / 15 cm in diameter) to make a 4-tier cake.
Ingredients
- 225 g (1 3/4 cups) Flour – cake flour
- 80 g (2/3 cup) Cocoa powder – unsweetened
- 1 tsp Baking soda
- 1 tsp Baking powder
- 1/2 tsp Salt
- 3 Eggs – room temperature
- 1 1/2 tsp Vanilla extract
- 345 g (1 3/4 cups) Sugar – granulated
- 160 ml (3/4 cup) Vegetable oil
- 190 ml (3/4 cup) Buttermilk
- 170 ml (3/4 cup) Black coffee – lukewarm
Instructions
- Preheat the oven to 350°F / 180°C (fan) and line two 6-inch / 15 cm cake pans with parchment on the bottom only.
- In a large bowl, sift the flour, cocoa, baking soda, baking powder and salt.
- Mix the buttermilk with the lukewarm coffee in a separate bowl.
- Whisk the oil, eggs, sugar and vanilla until smooth and slightly frothy.
- Add the dry ingredients and the buttermilk–coffee mixture alternately and mix until the batter is smooth.
- Divide the batter between the two pans.
- Bake 40–55 minutes, until puffed and a toothpick comes out clean.
- Cool 10 minutes in the pans, then unmold and let cool completely on a rack.
- Wrap each cake in plastic wrap and chill at least 2 hours before cutting.
Notes
Storage: Store the cakes wrapped in plastic wrap at room temperature for 3–4 days or freeze up to 3 months.
Tips:
- Use a kitchen scale for accuracy.
- Make sure eggs are at room temperature.
- Sift the dry ingredients for a smooth crumb.
- Do not overmix after adding the flour.
- Chill the cakes before slicing for clean layers.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Cake, sponge
- Cuisine: American
Nutrition
- Serving Size: A portion
- Calories: 520
- Sugar: 44.7 g
- Sodium: 361.2 mg
- Fat: 22.9 g
- Carbohydrates: 78.8 g
- Protein: 8.9 g
- Cholesterol: 72.5 mg