The Perfect Present Buttermilk Chocolate Cake Recipe Wwwthe Perfect Presentcom Recipe 385

CHOCOLATE BUTTERMILK CAKE

Steps:

• Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.
• In a large mixing bowl, add flour, cocoa powder, sugars, baking powder, baking soda and salt. Boil the kettle and pour out 1/2 cup of hot water and set aside.
• In a separate bowl, add butter, eggs, vanilla and buttermilk and stir briefly. Add butter mixture to dry ingredients and stir to combine. Add hot water and stir until chocolate cake batter is smooth. It will be a thin batter - that's ok.
• Place in the oven for 45-50 minutes or until a skewer inserted in the middle comes out clean. Leave on a wire rack to cool completely.
• To make the frosting, place butter in a large mixing bowl and beat with an electric mixer on medium speed until pale and creamy. Meanwhile melt the chocolate in a microwave, stirring in between 20 second bursts, until just melted and set aside.
• Add half the sugar and one tablespoon of milk and beat until combined. Add the remaining sugar and beat until smooth.
• Add melted chocolate, ensuring the chocolate is still smooth and melted but is not warm. Beat until the chocolate is completely mixed through. If frosting is too thick, add an extra tablespoon of milk. Generously frost the top and sides of the cake using a spatula. Sprinkle over chocolate chips.

BUTTERMILK CHOCOLATE CAKE

Steps:

• In a saucepan, bring butter, water and cocoa to a boil. In a bowl, combine the flour, sugar, baking powder, baking soda and salt. Add cocoa mixture; mix well. Combine buttermilk and vanilla; add to batter and mix well. Beat in eggs. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 23-27 minutes or until a toothpick comes out clean. Cool on a wire rack., In a small saucepan over medium heat, cook and stir butter and cocoa until smooth. Remove from the heat. In a small bowl, combine confectioners' sugar, vanilla and salt. Add cocoa mixture and enough milk until frosting reaches desired consistency. Frost cake.

THE PERFECT PRESENT BUTTERMILK CHOCOLATE CAKE RECIPE WWW.THE-PERFECT-PRESENT.COM RECIPE - (3.8/5)

Steps:

• Preheat Oven to 300° F (This is not a typo! This is a slow bake chocolate cake recipe.) Use Crisco Shortening to lightly grease and flour the 9 x 13 in. Baking Dish. (It's a one layer chocolate cake!) Place all the ingredients on the left into a mixing bowl. Mix at medium or medium high speed until all ingredients are blended and smooth. Pour into greased and floured baking dish Bake for 1 hr. Test by sticking with knife. If it comes out clean, it's done! Allow to cool. White Frosting Place the powdered sugar, softened butter, and vanilla in a mixing bowl. Add a little milk. Mix at high speed until smooth and creamy. Add milk as required to get the right consistency.

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.

THE PERFECT CHOCOLATE CAKE

Steps:

• In medium bowl, combine unsweetened cocoa with 2 cups boiling water, mixing with wire wisk until smooth.
• Cool completely.
• Sift flour with soda, salt and baking powder.
• Preheat oven to 350F.
• Grease well and lightly flour three 9-by-1 1/2-inch layer-cake pans.
• In large bowl, with an electric mixer at high speed, beat butter with sugar, eggs and vanilla, scraping bowl occasionally, until light and fluffy-about 5 minutes.
• At low speed, beat in the flour mixture (in fourths), alternately with the cocoa mixture (in thirds).
• Begin and end with flour mixture.
• Do not overbeat.
• Divide evenly into pans; smooth top with spatula.
• Bake 25-30 minutes, or until surface springs back when gently pressed with fingertip.
• Cool in pans 10 minutes.
• Carefully loosen sides with spatula.
• Remove from pans; cool on racks.
• Make frosting: In medium saucepan, combine chocolate pieces, cream butter; stir over medium heat until smooth.
• Remove from heat.
• With wisk, blend in 2 1/2 cups confectioner's sugar.
• Turn into bowl; place over ice set in a larger bowl.
• Beat until frosting holds shape.
• Make filling: Whip cream with sugar and vanilla.
• To assemble: On plate, place a layer, top side down; spread with half of cream.
• Place second layer, top side down; spread with rest of cream.
• Place third layer, top side up.
• To frost cake: With metal spatula, frost sides first, covering whipped cream; use rest of frosting on top, swirling decoratively.
• Refrigerate at least 1 hour before serving.
• To cut, use a thin-edged sharp knife; slice with a sawing motion.

CHOCOLATE BUTTERMILK CAKE

Steps:

• Preheat oven to 325* (F).
• Spread solid shortening on bottom and sides of two 9-inch layer pans, or one 9x13x1 1/2 inch sheet pan.
• Dust evenly with unsweetened cocoa or flour; tap out excess.
• Sift together flour, baking soda, salt, and nutmeg.
• Set aside.
• Melt chocolate in top pan of double boiler.
• Remove chocolate from heat after completely melted, and set aside to cool until comfortable to touch.
• In large mixing bowl, cream butter and sugar together.
• Add eggs one at a time, beating well after each addition.
• Add flour mixture, alternating with buttermilk, beginning and ending with flour mixture.
• Add vanilla and cooled chocolate.
• Pour mixture into prepared pan (s).
• Bake in lower third of oven for 40-50 minutes for sheet cake, or 35-45 minutes for layer pans, or until toothpick comes out clean.
• Leave cake in layer pans for 10 minutes; remove to wire rack and cool completely.
• Cool sheet cake completely in pan.
• Split cake layers with serrated knife-- fill and frost the layers with chocolate buttercream icing or flavored whipped cream.

PERFECT CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. Stir together the cocoa and boiling water from the first set of ingredients. Set aside to cool. Sift together the flour, baking soda, salt and baking powder, set aside.
• In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Add the dry ingredients alternately with the cocoa mixture. Mix only until combined. Divide evenly between the three prepared pans, and spread the batter out flat.
• Bake for 18 to 22 minutes in the preheated oven, until a toothpick inserted comes out clean, and the cake pulls away from the sides of the pan. Cool cakes on a wire rack.
• In a medium bowl, whip the heavy cream and vanilla. When the cream becomes thick, add the confectioners' sugar and continue to whip until stiff but not too grainy. Divide into three parts and spread onto two of the cooled layers. Stack the layers onto a nice plate, putting the two creamed ones on the bottom. Place the plain layer on the top. If there is a hump on the top of the cake, trim it off with a long serrated knife. Frost the sides with the chocolate buttercream frosting.
• To make the frosting, beat the remaining ingredients, butter, confectioners' sugar, vanilla and cocoa until light and fluffy, about 7 to 10 minutes. Frost sides of the cake, leaving a ridge that sticks up over the top edge. Spread the remaining cream filling over the top of the cake. Garnish with sprinkles, chocolate curls or seasonal fresh fruit.

BUTTERMILK CHOCOLATE CAKE WITH FUDGE ICING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, combine the buttermilk and baking soda. Set aside in a warm place.
• In a large bowl, mix together 2 cups sugar, eggs, 3 tablespoons cocoa powder, oil and 2 teaspoons vanilla until blended. Stir in the boiling water, then gradually beat in the flour. Stir in the buttermilk mixture.
• Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the Fudge Icing: In a saucepan, combine 1 cup sugar, 1/2 cup cocoa powder, milk, butter and 1 teaspoon vanilla extract. Bring to a boil, and cook for 1 minute. Remove from heat. Using an electric mixer, beat icing for 3 minutes, or until it thickens to spreading consistency. Pour over completely cooled cake.