Chocolate Buttermilk Cake
Author: Derek Amato
- 3 cups of all-purpose flour
- 2½ cups of sugar
- 4 tsp of baking soda
- ½ tsp of salt
- 1 cup of unsweetened cocoa powder, sifted
- 1⅓ cups of canola oil
- 1½ cups of buttermilk
- 3 large eggs
- 1½ cups of fresh, hot, strong coffee
- 1 tsp of vanilla
- 24 oz of semisweet chocolate chips
- 1½ cups of heavy whipping cream
- Preheat the oven to 350 degrees.
- Grease 2 round 9-inch pans.
- Mix the flour, sugar, baking soda, salt and cocoa powder in a large bowl with an electric mixer on low to combine.
- With the mixer still on low add the canola oil, buttermilk, then the eggs one by one.
- Add the hot coffee slowly by pouring down the side of the mixing bowl.
- Add the vanilla and mix until smooth. (It will be thin, don't be alarmed)
- Divide into the pans and bake for 30-35 mins or until a toothpick comes out clean.
- Let cool before icing.
- Use a double boiler to combine the chocolate chips and whipping cream.
- Allow the mixture to melt before stirring.
- When the chocolate has melted, whisk until it's fully combined with no lumps.
- Allow the icing to cool to room temperature.
- Remove the cakes from the pans.
- Put one layer of cake on a serving plate and trim off the top with a knife and make it even.
- Drop a scoop of ganache in the middle and spread it out to the edge using the back of the spoon.
- Trim off the top of the other layer and put it trimmed side up on top of the iced layer.
- Drop more ganache on the top and smooth it to the edges and down the sides.
- You can ice it a second time to make the icing thicker by putting the cake in the refrigerator for around 15 minutes to set.