Chocolate Buttermilk Layer Cake Recipes

CHOCOLATE BUTTERMILK CAKE

Steps:

• Grease three 9 inch cake pans. Line bottoms with parchment paper. Preheat oven to 375 degrees F (190 degrees C).
• In a small pan over low heat, combine 1cup chocolate chips and 1/4 cup water. Stir until chocolate chips have melted, and mixture is smooth. Allow to cool to room temperature.
• Sift together flour, soda and 1/4 teaspoon salt. Set aside.
• In a large bowl, cream the butter or margarine with the sugar. Add vanilla. Add eggs one at a time, beating well after each addition. Beat in chocolate mixture. Stir flour mixture into creamed mixture alternately with buttermilk. Blend until smooth. Divide batter into three 9 inch pans, and smooth tops.
• Bake for 25 minutes, or until pick inserted in center comes out clean. Cool cakes in pans for 10 to 15 minutes, then invert on wire racks; turn right side up to cool completely.
• Place 1 cake layer upside down on cake platter. Spread with 1/2 inch layer chocolate whipped cream. Repeat with another cake layer. Top with remaining cake layer. Frost with remaining cream.
• To Make Chocolate Whipped Cream Frosting: In small saucepan over low heat stir 1 cup chocolate chips, honey, 2 tablespoons water and 1/8 teaspoon salt until chocolate is melted and mixture is smooth; cool completely. In medium bowl beat cream until it holds its shape. Gradually fold about 3 large tablespoons cream into chocolate mixture, then fold chocolate mixture into remaining whipped cream until blended.

CHOCOLATE BUTTERMILK LAYER CAKE

Steps:

• 1. Preheat the oven to 350 degrees. Spray two 9-inch cake pans with nonstick spray, and line the bottoms with parchment paper.
• 2. Place flour, sugar, baking soda, salt and cocoa powder in a large mixing bowl. Using an electric mixer, mix on low to combine. Keeping the mixer on low , add oil, buttermilk, then eggs one at a time. Add hot coffee in a thin stream, pouring down the side of the bowl. Add vanilla and mix until batter is smooth. Divide into pans and back until a toothpick comes out with moist crumbs, about 30-35 minutes. Let cool in pans for at least 20 minutes.
• 3. Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a boil. Place chocolate chips and cream in a stainless steel mixing bowl (I used glass) and set on top of simmering water, Allow mixture to melt-do not stir right away, When chocolate has melted, stir it with a whisk. Allow to cool at room temperature.
• 4. Remove cakes from pans. Place one layer of cake on a serving plate. Trim the top with a serrated knife to make it even (although I didn't find this necessary). Place a scoop of ganache in the middle and smooth it out to the edges using a palette knife or spatula. Trim the top off the other layer and place the untrimmed side down on the top of the frosted layer, pressing gently. Spoon more ganache on the top and smooth it around the sides, adding more ganache as needed to cover. If you need to apply a second coat of ganache, put the cake in the refridgerator for no more than 15 minutes to set before adding a second coat (although I found myself with a surplus of frosting). Makes a single 9-inch layer cake.

WHITE CHOCOLATE-BUTTERMILK LAYER CAKE

Steps:

• 1 . Heat oven to 350°F Grease and flour two 9- or 8-inch round pans. Place 3/4 cup of the white chocolate chunks in small microwaveable bowl. Microwave on Medium (50%) 1 to 2 minutes or until melted, stirring once halfway through cooking time. Stir until smooth.
• 2 . In large bowl, combine cake mix, buttermilk, vanilla and egg whites; beat at low speed about 30 seconds to mix. Gradually beat in melted butter. Drizzle melted white chocolate into bowl, beating at medium speed 2 minutes, thoroughly scraping side and bottom of bowl once halfway through beating. Spoon batter evenly into pans.
• 3 . Bake until tops spring back when touched lightly in center. Bake 9-inch pans 25 to 30 minutes, 8-inch pans 30 to 35 minutes. Cool cakes in pans 10 minutes. Remove cakes from pans; place on wire racks. Cool completely, about 30 minutes.
• 4 . Meanwhile, place remaining 1 1/2 cups white chocolate chunks in medium microwavable bowl. Microwave on Medium (50%) 3 to 6 minutes or until melted, stirring once halfway through cooking time. Stir until smooth. Cool completely, about 35 minutes.
• 5 . Place 1 cake layer on serving plate; spread with strawberry jam. Top with remaining cake layer.
• 6 . In medium bowl, beat cream cheese at medium speed until soft and fluffy. Add cooled melted white chocolate; beat until of soft spreading consistency. Immediately frost side and top of cake. Arrange strawberry halves on top of cake around edge. Store in refrigerator.

CHOCOLATE BUTTERMILK LAYER CAKE WITH CHOCOLATE PUDDING FROSTING

Steps:

• Make the cake:
• Line the bottom of 3 buttered 8-inch round (2-inch-deep) cake pans with wax paper, butter the paper, and dust the pans with flour, knocking out the excess. Into a bowl sift together the flour, the cocoa powder, the baking soda, the baking powder, and the salt. In a large bowl with an electric mixer beat together the sugar and the butter until the mixture is combined well, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Beat in the flour mixture alternately with the buttermilk in batches, beginning and ending with the flour mixture and beating well after each addition, divide the batter among the pans, smoothing the tops, and bake the layers in the middle of a preheated 350°F. oven for 25 to 30 minutes, or until a tester comes out clean. Let the layers cool in the pans on racks for 10 minutes. Run a thin knife around the edge of each pan, invert the layers onto the racks, and let them cool completely. The cake layers may be made 2 days in advance and kept chilled, wrapped tightly in plastic wrap.
• Make the frosting:
• In a heavy saucepan whisk together the sugar, the cornstarch, a pinch of salt, and the chocolate and whisk in the boiling water. Bring the mixture to a boil over moderate heat, whisking constantly, and simmer it, whisking, for 2 minutes. Whisk in the liqueur, transfer the mixture to a metal bowl, and with an electric mixer beat in the butter, beating until the butter is incorporated. Set the bowl in a larger bowl of ice and cold water and beat the frosting until it is light and holds soft peaks.
• Assemble the cake:
• On a cake stand arrange 1 cake layer, spread the top with some of the frosting, and top the frosting with a second cake layer. Spread the second layer with some of the remaining frosting and top the frosting with the remaining layer. Spread the side and top of the cake with the remaining frosting. The cake may be assembled 4 hours in advance and kept at room temperature.