BUTTERMILK-CHOCOLATE CAKE RECIPE - SOUTHERN LIVING
This is no ordinary chocolate cake. Even though it is full of rich chocolate flavor, buttermilk and cake flour make the crumb as tender and light as can be. The velvety smooth Swiss Meringue Buttercream, which has notes of almond and vanilla, is the perfect finishing touch. We've finished off our cake with Magnolia Flower Cake Toppers, but you can also create Camellia Flower Toppers or any design you like.
Provided by Pam Lolley
Categories Layer Cakes
Total Time 2 hours 0 minutes
Yield Serves 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Microwave chocolate chips in a microwavable bowl on MEDIUM (50%) power until melted, about 2 1/2 minutes, stirring every 30 seconds. Stir until mixture is smooth. Cool 5 minutes.
- Beat sugar and butter with a heavy-duty stand mixer fitted with a paddle attachment on medium speed until well blended, 3 to 5 minutes. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
- Sift together flour, baking soda, and salt in a bowl. Add to chocolate mixture in 3 additions, alternately with buttermilk, beginning and ending with flour mixture. Beat on low speed just until blended after each addition. With mixer running on low speed, gradually add hot water in a slow, steady stream, beating just until blended. Add vanilla; beat on low until incorporated.
- Grease (with shortening) and flour 3 (8-inch) round baking pans. Line bottoms with parchment paper; lightly grease. Pour batter into prepared pans. Bake in pre-heated oven until a wooden pick inserted in center comes out clean, 22 to 26 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, gently remove parchment paper, and cool completely, about 1 hour.
- Place 1 cake layer on a cake stand. Top with 1 cup of the Swiss Meringue Buttercream. Spread to edges. Repeat with second cake layer and 1 cup of buttercream. Top with third cake layer. Frost top and sides of cake with remaining buttercream, using a small offset spatula to achieve a textured look. Garnish with Magnolia or Camellia Cake Toppers.
BEST CARROT SHEET CAKE RECIPE | MYRECIPES
Provided by MyRecipes
Yield Makes 10 to 12 servings
Number Of Ingredients 15
Steps:
- Stir together first 4 ingredients.
- Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrots and next 3 ingredients. Pour batter into a greased and floured 13- x 9-inch pan.
- Bake at 350° for 30 minutes; cover pan loosely with aluminum foil to prevent excessive browning, and bake 13 more minutes or until a wooden pick inserted into center comes out clean. Drizzle Buttermilk Glaze evenly over cake; cool completely in pan. Spread Cream Cheese Frosting evenly over cake.
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