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Chocolate Buttermilk Blackout Cake




Source of Recipe


Internet


List of Ingredients




1-3/4 cups flour
1 cup cocoa
1-1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup unsalted butter, softened
1 cup granulated sucralose sweetener
1/2 cup brown sugar (regular brown sugar)
2 large eggs
2 tsp. vanilla
1 cup buttermilk at room temperature (or put 1 tbsp. vinegar into cup and fill to 1 cup with milk)
2 tbsp. brewed coffee



Recipe



Heat oven to 350°F.

Cream butter and sugar at high speed until light and fluffy, approximately 5 minutes. Add eggs and vanilla and mix well.

Combine buttermilk, sour cream, and coffee.

On low speed, add flour mixture and buttermilk mixture alternately in thirds, beginning with buttermilk mixture and ending with flour mixture. Mix only until blended.

Divide batter into 2 baking pans and bake for approximately 25 to 30 minutes. Cool 10 minutes.

Note: I have also put this batter into a bundt pan and baked it for approximately 1 hour, test every 5 minutes after 45 minutes (depending on your oven).