Chocolate Buttermilk Cake
I made both my favorite chocolate cake recipes recently and Ezra liked this one better, deeming it moist, soft, and delicious.
I make it in two 9" round pans, and it produces layers about 1" high. Even though I use non-stick pans, I still start by buttering the pan, putting a circle of waxpaper on the bottom of the pan (it glues itself to the butter nicely), then I butter the wax paper and shake a bit of flour over the bottom of the buttered wax paper. Preheat oven to 350°.
- 1 cup of salted butter
- 2 cups sugar (you could use light brown sugar for half)
- 1/2 cup cocoa powder
- 1 ts baking soda
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs, separated
- 2-1/3 cup buttermilk
- 2 cups unbleached flour
- A few tablespoons of seedless raspberry jam (unless you like seeds)
Add the egg yolks, one at a time, beating well after each. Beat in the vanilla.
Fold in the buttermilk and flour. Bake at 350° for 25 minutes, turn it onto a cake rack to cool. Coat it with jam while it's still hot, but let it cool before icing with your favorite cream cheese icing. I used:
- 8 ounces neufchatel cheese (a low-fat cream cheese substitute)
- 4 tablespoons of softened salted butter
- ~3 cups powered (confectioners) sugar