Chocolate Buttermilk Squares 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.

BUTTERMILK COCONUT BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a medium bowl, combine the sugar, brown sugar, flour, and butter; blend with a pastry blender until the mixture is in coarse crumbs. Remove 2 cups of the mixture to another bowl, and reserve the rest.
• Stir the coconut and walnuts into the 2 cups of the sugar mixture. Pat firmly into the greased pan. Stir the baking soda, salt, and cinnamon into the reserved mixture. Then mix in the egg, buttermilk and vanilla until well blended. Spread this over the crust in the pan.
• Bake for 35 to 45 minutes in the preheated oven, or until firm. Allow to cool. Make a glaze using confectioners' sugar and enough of the milk to give it a drizzling consistency. Drizzle over bars before cutting into squares.

CHOCOLATE BUTTERMILK SQUARES

Steps:

• Preheat oven to 350°. Grease an 8-inch baking pan.
• Combine flour, cocoa, sugar, baking soda and salt. Stir in buttermilk, melted butter and vanilla until just combined.
• Scrape into prepared pan and bake for approx 35 minutes.
• Let cake cool in pan for about 10 minutes and then invert onto wire rack (turn right side up) for it to cool completely.
• Cut into large squares and wrap tightly in plastic wrap (or tightly sealed container).
• Store in refrigerator.

MOM'S BUTTERMILK CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• For the cake: Lightly grease a 9-by-13-inch cake pan with butter. Combine the flour, sugar and baking soda in the bowl of a stand mixer or mixing bowl. Combine the butter, cocoa and 1 cup water in a medium saucepan and bring to a boil while mixing. Add the cocoa mixture to the flour mixture, along with the buttermilk eggs and vanilla, and beat for 3 minutes. Pour into the prepared cake pan and bake until firm to the touch and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool 10 minutes in the pan before turning out on a rack to cool completely.
• For the frosting: Make the frosting as soon as the cake is out of the oven. Combine the butter, buttermilk and cocoa in a small saucepan and bring to a boil while mixing. Combine with the confectioners' sugar in the bowl of a stand mixer and beat until smooth. Spread the frosting evenly on the cake.

CHOCOLATE BUTTERMILK SQUARES

Steps:

• In a saucepan, bring water, butter and cocoa to a boil. Cool.
• Meanwhile, in a large mixing bowl, combine the sugar, flour and salt. Pour cocoa mixture over dry ingredients; mix well.
• Combine buttermilk and baking soda; add to cocoa mixture along with eggs, vanilla and food coloring if desired. Mix until well blended. Pour into a greased and floured 15 x 10 x 1-inch baking pan.
• Bake at 350° for 20 minutes.
• Frosting: melt butter; add cocoa and buttermilk. Stir in sugar, vanilla and salt. Spread over warm cake; top with nuts if desired.

CHOCOLATE BUTTERMILK SHEET CAKE RECIPE

Steps:

• Preheat oven to 350 degree F. Spray half sheet pan (size approximately 18x13-inches, I use this one from Amazon) with baking spray. Set aside.
• For the cake, in a large bowl, combine the sugar, cocoa, flour, baking powder, baking soda and salt. Mix until blended.
• Add in the eggs, oil, buttermilk, and hot water. Whisk together until fully combined. Pour into prepared baking sheet.
• Bake for 25 minutes, until edges pull away from the pan and a toothpick inserted into the center comes out clean. Remove from oven and cool.
• While cake is cooling, prepare chocolate icing. In a small saucepan, combine the butter, buttermilk, and cocoa powder. Whisk until smooth over medium high heat. Bring to a boil, and remove from heat as soon as it boils.
• Pour chocolate mixture into a mixing bowl and add in the powdered sugar. Beat until smooth. Pour over cake (it's okay if the cake isn't completely cooled). Add sprinkles.
• Cool completely and enjoy!

BUTTERMILK MARBLE BUNDT CAKE

Steps:

• Preheat your oven to 350 degrees Fahrenheit. Heavily spray a 10-inch bundt pan with cooking spray. This is essential for the bundt to come out cleanly.
• In a medium bowl, whisk all purpose flour, baking powder, baking soda, and salt together until combined.
• In a large bowl, whisk vegetable oil, granulated sugar, eggs, and sour cream together until smooth and fully combined.
• Alternate adding the dry ingredients and the buttermilk to the wet ingredients, starting and ending by adding the dry ingredients.
• Transfer just under half of the the mixture to the medium bowl that contained the dry ingredients. Stir unsweetened cocoa powder and hot water into the batter to create the chocolate batter.
• Add 1/3 of the vanilla batter to your prepared pan. Add about 1/4 cup (this does not need to be precise) of chocolate batter on top of the vanilla batter. Then, add 1/4 cup (again, this does not need to be precise) of vanilla batter directly next to the chocolate batter. Repeat this process and work your way around the bundt.
• Use a spoon to create a continuous "S" shape around the bundt. Circle around the bundt twice without removing the spoon. DO NOT make any more swirls. You will end up with a blended/mixed batter rather than a marbled batter.
• Bake bundt for 35-45 minutes until a toothpick inserted into the center comes out with moist crumbs and the top springs back when poked with your finger.
• Let bundt cool for at least 45 minutes before carefully removing to finish cooling on a wire cooling rack!
• Top if/as desired with powdered sugar, frosting, ganache, etc. and store covered at room temperature for up to 5 days.

CHOCOLATE BUTTERMILK SQUARES

Steps:

• In a large saucepan, bring butter, cocoa and water just to a boil. Cool. , Meanwhile, preheat oven to 350°. In a large bowl, combine the flour, sugar, baking soda and salt. Add cocoa mixture and buttermilk; mix well. Beat in the eggs, vanilla and, if desired, food coloring. Pour into a greased and floured 15x10x1-in. baking pan. , Bake until set, 20 minutes. For frosting, melt butter with cocoa and buttermilk. Stir in the confectioners' sugar, vanilla and salt. Spread over warm cake. Garnish with nuts if desired.