Chocolate Buttermilk Squares Recipes

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.

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 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.

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.

BUTTERMILK-CHOCOLATE CAKE

Steps:

• 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.