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Buttermilk Chocolate Layer Cake

Source of Recipe


Gourmet, April 1993






List of Ingredients



• 2 cups unbleached flour
  
• 1/4 tsp salt
  
• 1/4 tsp freshly grated nutmeg
  
• 1-1/2 tsp baking soda
  
• 2 tsp baking powder
  
• 1-1/2 cups buttermilk
  
• 1 tsp vanilla
  
• 2 sticks (1 cup) unsalted butter, softened
  
• 1-3/4 cups sugar
  
• 4 ounces unsweetened chocolate, melted, cooled
  
• 4 large eggs
  






Instructions



1. Preheat oven to 350 degrees (F). Butter and flour two 9-inch round cake pans.
   
   
2. Into a bowl, sift together flour, salt, nutmeg, soda, and baking powder. In another bowl, stir together buttermilk and vanilla. In bowl of electric mixer, cream butter with sugar until light and fluffy; add chocolate and beat in eggs, one at a time, beating well after each addition. Add flour mixture to chocolate mixture in batches alternately with buttermilk, beginning and ending with flour.
   
   
3. Divide batter between pans, smoothing the tops. Bake 30 to 35 minutes, or until tester comes out clean. Let cake layers cool in pans on racks 30 minutes; turn them out onto racks and let them cool completely.
   
   FROST WITH:
   
   1 cup unsalted butter, softened
   8 ounces whipped cream cheese
   5 ounces unsweetened chocolate, melted and cooled
   1 lb. confectioners' sugar
   1 tsp vanilla
   
   In bowl with electric mixer, cream butter with cream cheese until light and fluffy; add chocolate, confectioners' sugar and vanilla. Beat until combined well.