How to Make Buttermilk-Chocolate Cake - A Step-by-Step Guide

When it comes to classic desserts, few things beat a moist, decadent chocolate cake. And when you add in the tangy richness of buttermilk, you've got a winning combination that's sure to please any chocolate lover. If you're in the mood for a homemade treat that's as delicious as it is easy to make, then you'll want to try this Buttermilk-Chocolate Cake recipe.

Buttermilk is the secret ingredient that sets this cake apart from the rest. It adds a subtle tanginess and a luscious moistn...

Read more

Ingredients

  • ½ cup skim milk
  • 4 (1 ounce) squares bittersweet chocolate, chopped
  • 1 ½ cups all-purpose flour
  • ½ cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cups white sugar
  • 1 cup unsalted margarine
  • 4 large eggs
  • 2 teaspoons Irish cream liqueur (such as Bailey's®)
  • 1 cup buttermilk
  • ⅔ cup skim milk
  • 2 tablespoons vegetable oil
  • 8 (1 ounce) squares milk chocolate, chopped

Information

  • Prep Time: 25 mins
  • Cook Time: 1 hr
  • Additional Time: 1 hr 5 mins
  • Total Time: 2 hrs 30 mins
  • Servings: 16
  • Yield: 1 Bundt(R) cake

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
  • Bring 1/2 cup milk to a boil over medium heat. Remove from the heat and add bittersweet chocolate. Let stand for 5 minutes. Stir until smooth, then let cool for 30 minutes.
  • Stir all-purpose flour, whole wheat flour, baking powder, baking soda, and salt together in a medium bowl.
  • Beat sugar and margarine in a large bowl with an electric mixer until fluffy. Add eggs, 1 at a time, beating briefly after each addition. Mix in Irish cream liqueur and cooled chocolate mixture. Add flour mixture in 3 batches, alternating with buttermilk, stirring batter briefly after each addition. Pour batter into the prepared pan.
  • Bake in the preheated oven until top springs back when lightly touched, 50 to 55 minutes. Cool on a wire rack for 10 minutes. Tap the pan a few times and shake it gently to loosen cake. Invert carefully onto a serving plate and let cool completely, about 20 minutes.
  • Meanwhile, heat milk and oil for ganache in a saucepan over medium heat until boiling. Remove from the heat and add milk chocolate. Let stand for 5 minutes. Stir until smooth, then let cool for 15 minutes. Spread onto cooled cake.
  • Nutrition

    379 cal.

    • Total Fat: 21g
    • Saturated Fat: 6g
    • Cholesterol: 51mg
    • Sodium: 235mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 2g
    • Total Sugars: 28g
    • Protein: 6g
    • Vitamin C: 0mg
    • Calcium: 94mg
    • Iron: 1mg
    • Potassium: 175mg