Chocolate buttermilk cake

Rich in flavour yet light in texture.
Chocolate buttermilk cake
1H 20M

Three layers of cake sandwiched together with heavenly chocolate frosting; the buttermilk helps make this cake both rich and light.

Looking for more indulgent chocolate cakes?



1.Preheat oven to 180°C/160°C fan-forced. Grease deep 20cm-round cake pan; line base with baking paper.
2.Beat butter, extract and sugar in small bowl with electric mixer until light and fluffy. Beat in egg yolks, one at a time. Transfer mixture to large bowl; stir in sifted flour and cocoa, and buttermilk.
3.Beat egg whites in small bowl with electric mixer until soft peaks form; fold into cake mixture, in two batches. Pour cake mixture into pan.
4.Bake cake about 1 hour. Cool cake in pan.
5.Make chocolate filling; stir chocolate and butter in medium saucepan over low heat until smooth. Remove from heat; stir in sifted icing sugar. Cool filling to room temperature; beat with wooden spoon until thick and spreadable. Reserve about 1 cup.
6.Split cake into three layers. Place one layer on serving plate, spread thinly with some of the remaining chocolate filling; repeat layering with remaining cake layers and filling. Spread reserved filling all over cake. Refrigerate 3 hours before serving.

Buttermilk can be found in cartons in the dairy section of the supermarket. If you can’t find it, use the same amount of milk instead, or a mixture of yogurt and milk.


Related stories