Old Fashioned Chocolate Buttermilk Cake

Excellent chocolate cake, I've been looking for a good recipe like this for a LOOOONG time. I didn't change anything about it. I made it the first time with the icing as suggested, it was great, but I found the icing a bit too heavy and the cake on its own without the icing speaks for itself. I've made it about 5 times, and have taken it to parties, and everyone gets at least 3rds!

This is the best MEDIUM CHOCOLATE cake. Second best is Chocolate Sheet Cake. They are almost the same recipe except for all butter vs half butter, half shortening. Use the easier directions. It tastes the same. They both are thin batter so don't roundup very much - like you'd want for cupcakes.


Old Fashioned Chocolate Buttermilk Cake

INGREDIENTS

1/2 cup butter
1 1/2 cup sugar
2 eggs
2 (1-oz.) squares unsweetened chocolate, melted
2 cups sifted cake flour
1 tsp. salt
1 cup buttermilk
1 tsp. vanilla extract
1 tsp. baking soda
1 Tbsp. vinegar
Chocolate Frosting
1/2 cup butter, softened
3 cups confectioners’ sugar
3 (1-oz) squares unsweetened chocolate, melted
1 tsp. vanilla extract
Half-and-half (if necessary)

INSTRUCTIONS
  • Preheat oven to 350 degrees. Grease and flour 2 9-inch cake pans. Line bottom of pan with parchment paper.
  • In large bowl or standing mixer, cream butter until light and fluffy. Add sugar and beat until creamy. Add eggs, one at a time, beating well after each addition. Stir in melted chocolate.
  • In separate bowl, combine four and salt. Add buttermilk and chocolate mixture, alternating. Stir in vanilla.
  • In small bowl, dissolve baking soda in vinegar. Slowly add this to the chocolate mixture. Mix just until blended. Do not over-mix.
  • Pour batter into prepared pans and bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes then remove from pans. Transfer to wire racks and cool completely before frosting.
  • Chocolate Frosting
  • In large mixing bowl, cream butter until light and fluffy. Slowly add sugar, 1/2 cup at a time, beating well between additions. Stir in chocolate and vanilla. If necessary, thin frosting with 1-2 tsps. half-and-half.


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