Chocolate Buttermilk Cake
Serves: 8
  • 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
  1. Preheat the oven to 350 degrees.
  2. Grease 2 round 9-inch pans.
  3. Mix the flour, sugar, baking soda, salt and cocoa powder in a large bowl with an electric mixer on low to combine.
  4. With the mixer still on low add the canola oil, buttermilk, then the eggs one by one.
  5. Add the hot coffee slowly by pouring down the side of the mixing bowl.
  6. Add the vanilla and mix until smooth. (It will be thin, don't be alarmed)
  7. Divide into the pans and bake for 30-35 mins or until a toothpick comes out clean.
  8. Let cool before icing.
  9. Use a double boiler to combine the chocolate chips and whipping cream.
  10. Allow the mixture to melt before stirring.
  11. When the chocolate has melted, whisk until it's fully combined with no lumps.
  12. Allow the icing to cool to room temperature.
  13. Remove the cakes from the pans.
  14. Put one layer of cake on a serving plate and trim off the top with a knife and make it even.
  15. Drop a scoop of ganache in the middle and spread it out to the edge using the back of the spoon.
  16. Trim off the top of the other layer and put it trimmed side up on top of the iced layer.
  17. Drop more ganache on the top and smooth it to the edges and down the sides.
  18. 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.
Recipe by Recipe For Flavor at