Chocolate Buttermilk Cake

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5 from 6 reviews

Author: Fadela
Total Time: 1 hour
Yield: 8 slices

Description

Recipe for buttermilk chocolate 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 4 tiers 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 cups) Black coffee - lukewarm

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Instructions

Preheat the oven to 350°F/ 180°C (fan oven) and prepare two 6 inches / 15 cm diameter cake pans, lining them with parchment paper only on the bottom.
In a large bowl sift together the dry ingredients, cake flour, cocoa powder, baking soda, baking powder and salt.
In another bowl, mix the buttermilk with the black coffee.
In another mixing bowl, whisk together the vegetable oil, eggs, sugar and vanilla extract until smooth and frothy.
Add the dry ingredients and the buttermilk and coffee mixture alternately in several batches and mix with a spatula until the mixture is smooth.
Divide the mixture in 2 and distribute it in the two prepared pans.
Bake for about 40-55 minutes until puffed.
Check the baking by inserting a knife or a toothpick in the center, if it comes out clean then your baking is done otherwise extend by 5 minutes.
Take your chocolate cakes out and let them cool for a few minutes in their pan, then remove them from the pan and let them cool completely on a rack.
Once your cakes have cooled completely, wrap each cake in plastic wrap and place them in the fridge for at least 2 hours before cutting.