Chocolate Buttermilk Cake

Name: Chocolate Buttermilk Cake
Ingredients: 12 tbsp (1 1/2 sticks) butter, chopped; 1 2/3 cups granulated sugar; 1 tsp vanilla extract; 4 None eggs, separated; 3/4 cup self-rising flour; 1/3 cup cocoa powder; 3/4 cup buttermilk; None None FOR THE CHOCOLATE FROSTING; 14 oz semi-sweet chocolate, chopped coarsely; 1 cup (2 sticks) butter, melted; 1/2 cup powdered sugar

11 ingredients

6 steps

Ingredients

12 tbsp (1 1/2 sticks) butter, chopped
1 2/3 cups granulated sugar
1 tsp vanilla extract
4 None eggs, separated
3/4 cup self-rising flour
1/3 cup cocoa powder
3/4 cup buttermilk
None None FOR THE CHOCOLATE FROSTING
14 oz semi-sweet chocolate, chopped coarsely
1 cup (2 sticks) butter, melted
1/2 cup powdered sugar

Directions

1

Preheat the oven to 350°F. Grease deep 8 inch-round cake pan; line bottom with parchment paper.
2

Beat butter, sugar and vanilla extract in large bowl with electric mixer until light and fluffy. Beat in egg yolks, one at a time. Stir in combined sifted flour and cocoa powder, then buttermilk.
3

Beat egg whites in medium bowl with electric mixer until soft peaks form. Fold into batter, in two batches. Pour into prepared pan.
4

Bake about 1 hour until toothpick inserted into center comes out clean. Cool in pan 10 mins. Remove from pan; cool completely on wire rack.
5

For the chocolate frosting, stir chocolate and butter in medium saucepan on low heat until smooth. Remove from heat. Stir in sifted powdered sugar. Cool to room temperature. Beat with wooden spoon until thick and spreadable. Reserve about 1 cup.
6

Split cake into three layers. Place one layer on serving plate. Spread thinly with some of the remaining chocolate frosting. Repeat layering with remaining cake layers and frosting. Spread reserved frosting all over cake. Refrigerate 3 hours before serving.