When it comes to chocolate cakes, the buttermilk chocolate cake truly shines. This delightful treat showcases a rich and moist texture, making it a favorite among chocolate lovers. The use of buttermilk adds a unique tanginess that balances the sweetness, resulting in a cake that stands out from the rest.
Piled high with layers of fudgy chocolate cake, this dessert often features a glossy chocolate ganache that elevates it even further. Fresh raspberries and blueberries on top add a pop of color and a burst of freshness, making it not just tasty but also visually appealing.
Whether you’re celebrating a special occasion or just treating yourself, this cake is sure to impress. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for that extra touch. So, if you’re craving something chocolatey, this buttermilk chocolate cake is an excellent choice.
Ingredients
For the Cake:
2 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup buttermilk
1 cup hot water
1/2 cup vegetable oil
2 teaspoons vanilla extract
For the Chocolate Ganache:
1 cup heavy cream
8 ounces dark chocolate, finely chopped
1 tablespoon unsalted butter
Optional Toppings:
Fresh raspberries
Blueberries
Whipped cream
Chocolate shavings
Instructions
Preheat Oven & Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
Mix Dry Ingredients: In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Combine Wet Ingredients: In a separate bowl, whisk eggs, buttermilk, hot water, oil, and vanilla extract until well combined.
Make the Batter: Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool: Allow cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Prepare the Ganache: Heat the heavy cream in a saucepan until just simmering. Pour over the chopped chocolate and let sit for 2 minutes. Stir until smooth, then mix in butter.
Assemble the Cake: Spread a layer of ganache over the first cake layer, then place the second layer on top. Pour remaining ganache over the cake, letting it drip down the sides.
Decorate & Serve: Garnish with fresh raspberries, blueberries, and chocolate shavings. Serve and enjoy!
Cook and Prep Times
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Baking Pro Tips
Room Temperature Ingredients: Ensure eggs and buttermilk are at room temperature for a smoother batter.
Sift Dry Ingredients: This helps create a lighter, more tender cake.
Hot Water Trick: The addition of hot water enhances the chocolate flavor, making the cake extra rich.
Chill the Cake: Refrigerate before slicing for neater layers.
This best buttermilk chocolate cake recipe is the perfect combination of rich chocolate flavor and moist texture. Whether you’re baking for a celebration or just indulging in a chocolate craving, this cake will not disappoint. The balance of sweet and tangy flavors makes it a standout dessert that is easy to make and always impresses.