Classic Buttermilk Chocolate Cake

This triple-layer cake is a winner. It is so versatile, and genuinely delicious, no matter how you layer and fill it. Think about it with a Whipped Cream Frosting, studded with Heath Bar crumbles. Or you could pair it with a cappuccino buttercream and crushed Butterfinger candy bar. Personally, I love it with fresh whipped cream and fresh sliced strawberries. Either way, it will be a dessert to please. Oh, and the recipe makes wonderful chocolate cupcakes too. Enjoy!

There are a number of substitutes for buttermilk in baking. For each cup of buttermilk, you can use 1tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes. You can also use 1 cup of plain yogurt or 1-3/4 teaspoons cream of tartar plus 1 cup milk.

RECIPE:

Allow all chilled ingredients to sit a room temperature for 1 hour before you combine them. This will give you a smoother batter.

2 large eggs

1 cup strong brewed coffee, cooled

1 cup buttermilk

1/2 cup vegetable or canola oil

1 teaspoon real vanilla extract

2 cups sugar

2-1/4 cups all-purpose flour

3/4 cup gourmet cocoa (Dutch-process)

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

DIRECTIONS:

Prepare three 8” round cake pans by greasing and flouring. Set aside.

Preheat your oven to 350°.

In the stainless steel bowl of your KitchenAid, or comparable standing mixer, combine the eggs, coffee, buttermilk, oil and sugar. Sift the remaining dry ingredients together, and add to the liquid mixture in 1/2 cup scoops, mixing until thoroughly combined. Beat on medium speed for 2 minutes. Dividing batter into three portions, pour into prepare pans. Smooth the batter evenly, and bake for 28-32 minutes, or until a toothpick insert comes out clean. Cool completely before filing or icing.

Quick Vanilla Buttercream Frosting

This recipe is for a stabilized whipped cream which can be used on a cake or dessert that needs to be made-ahead. Deliciously, light and not overly sweet, it is a terrific option to top or layer in your favorite cakes.

Ingredients

2 sticks unsalted butter, room temperature

3 cups powdered sugar

1/3 teaspoon salt

1 teaspoon vanilla extract

1 Tablespoon heavy whipping cream

In the stainless steel bowl of a standing mixer, with the paddle attachment, beat the butter, sugar, salt, vanilla and heavy whipping cream until the mixture is smooth and fluffy. Apply this frosting between the layers and on the sides of your stacked cake. Using a piping bag with a star tip, pipe the excess frosting in a decorative way to the top of the cake.

Chill the cake until ready to cut and serve.

Piped Vanilla Butte Cream, around the edge of the top layer. Then poured warm Chocolate Ganach in the center and spread it out to the piped edge. Finished it off by sprinkling chopped Heath Bar.