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Chocolate Buttermilk Cake (5000 feet)




Source of Recipe


Internet






List of Ingredients



• 4 ounces unsweetened chocolate, chopped
  
• 2 cups plus 3 tablespoons sifted all-purpose flour
  
• 1 1/4 teaspoons baking soda
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon nutmeg
  
• 1 cup unsalted butter at room temperature
  
• 1 1/2 cups plus 3 tablespoons granulated sugar
  
• 1 teaspoon vanilla extract
  
• 4 large eggs at room temperature
  
• 1 1/2 cups buttermilk
  






Instructions



1. Position the rack and preheat the oven as indicated for your altitude in the chart. Coat two 9-inch shiny round metal pans with no-stick vegetable spray or solid shortening, line with parchment or wax paper, grease again, then dust with sifted cocoa; tap out excess cocoa.
   
2. Melt chocolate in microwave (stir often) or put in the top of a double boiler set over simmering (sea level to 4500 feet) or boiling (5000 feet and above) water and heat until you can stir it smooth. Remove chocolate from heat.
   
3. In a medium bowl, whisk together the flour, baking soda, salt, and nutmeg.
   In the large bowl of an electric mixer, cream together butter and sugar. Scrape down the bowl and beater, then beat in the vanilla and the eggs and scrape down bowl again. With the mixer on the lowest speed, alternately add the flour mixture and the buttermilk. Stir the melted chocolate, then scrape it into the batter and beat well.
   
4. Divide the batter evenly between the pans and bake as indicated for your altitude in the chart, or until cake is springy to the touch and a cake tester in the center comes out clean. Cool layers in their pans on a wire rack 10 to 15 minutes, then run a knife between the cake and the pan sides to release them. Top each layer with a cake disk and invert; remove pan, peel off parchment, and cool layers completely. Fill layers with raspberry (or other fruit) preserves and top with sifted powdered sugar.