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Cake, Compton Place Buttermilk

Source of Recipe


Unknown



List of Ingredients



• butter for greasing cake pans
  
• 1 1/4 C all-purpose flour, plus flour for the pans
  
• 5 squares unsweetened chocolate
  
• 3/4 C unsalted butter
  
• 1 1/2 C buttermilk
  
• 5 eggs, separated
  
• 1 1/2 C sugar
  
• 1/2 tsp baking soda
  
• .
  
• frosting;
  
• 12 1-ounce squares semisweet chocolate
  
• 1/2 C water, approximately
  
• 1 C sugar
  
• 1 1/2 C unsalted butter at room temperature
  
• 5 egg yolks
  






Instructions



1. Butter the bottom and sides of 2 round 9 inch cake pans. Flour cake pans by shaking pan and dump excess flour out. Line the bottom of each with wax paper cut to fit. You can butter and flour wax paper if desired.
   
   
2. Combine the chocolate and butter in double boiler. heat water in bottom pan to a simmer and heat, stirring, just until butter and chocolate are melted and blended. Gradually beat in buttermilk. Set aside and let cool.
   
   
3. Beat the sugar and egg yolks until thick and lemon colored. Gradually add the chocolate mixture. Set aside.
   
   
4. Sift together the 1 1/4 cups of flour and baking soda. Set aside.
   
   
5. Sift the flour mixture over the chocolate batter, folding it in. Pour equal amounts into the prepared cake pans. Place in oven and bake 30 minutes or until a cake tester comes out clean. Place cakes on a rack and cool 10 minutes. Invert cakes onto a wire rack and cool to room temperature.
   
   
6. Meanwhile cut the chocolate into smaall pieces and put into a large bowl.
   
   
7. Combine the water and sugar in a saucepan and bring to a boil. When the sugar is dissolved pour it over the chocolate, stirring until smooth and about as thick as mayonnaise. If too thick add more water. Cover and let stand to room temperature.
   
   
8. Put the butter in a separate bowl and beat until smooth. Add the yolks, 1 at a time, beating. Gradually fold in the chocolate mixture, stirring just until blended.