Email to Cat      

Buttermilk Chocolate Cake

Source of Recipe


From "The Yellow Farmhouse Cookbook" by Christopher Kimball



List of Ingredients



• 1½ cups sifted cake flour
  
• ½ cup unsweetened Dutch-process cocoa
  
• 2 tsp instant espresso or instant coffee
  
• ¼ tsp baking powder
  
• ½ tsp baking soda
  
• ½ tsp salt
  
• 12 Tbsp (1½ sticks) unsalted butter, softened
  
• 1¼ cups sugar
  
• 2 eggs, room temperature
  
• 1 egg white, room temperature
  
• 1½ tsp vanilla extract
  
• 1 cup buttermilk
  






Instructions



1. Grease the bottom of two 8-inch round baking pans or one deep (about 3 inches) 9-inch pan. Line the bottom with parchment or wax paper. Grease paper and lightly flour pans; turn pans upside down and lightly tap to remove excess flour. Preheat oven to 350°F. Adjust oven rack to middle position.
   
   
2. Sift the flour, cocoa, instant coffee, baking powder, baking soda, and salt together onto a sheet of wax paper. Put butter in the bowl of an electric mixer and beat for 1 minute or until light colored. Add sugar gradually and beat on medium-high speed for 3 minutes until mixture is very light colored and fluffy (scrape down two or three times). Add whole eggs and egg white one at a time, beating for 20 seconds after each addition. Add the vanilla and beat for 10 seconds.
   
   
3. Add the flour mixture in three parts alternately with the buttermilk. Beat on low speed after each addition and scrape down the sides of the bowl with a rubber spatula. Stir by hand to finish. Do not overbeat. Spread the batter into pan(s) and bake 25 to 30 minutes (about 10 minutes longer if using only one pan). Cool for 15 minutes, then remove cake from pans onto wire rack.
   
   Let cool fully before frosting.