Buttermilk Chocolate Cake

The original recipe called for melting the cocoa with the chocolate. I don't know how this is supposed to work and it just makes an unworkable paste. Although it is desirable to "bloom" the cocoa flavour in a fat, I just call for sifting it with the flour as in traditional recipes.


  • 3 oz semisweet chocolate, chopped
  • 2 tbs chocolate syrup
  • 3/4 cup cocoa
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 6 tbs unsalted butter, softened, cut into 1-inch pieces
  • 1 1/4 cups sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups buttermilk


  1. Preheat oven to 350 °F.
  2. Butter a 9 x 13 inch baking pan, line with parchment paper, and butter the paper.
  3. Melt chocolate until smooth, and whisk in chocolate syrup.
  4. Sift together flour, cocoa, baking powder, baking soda, and salt.
  5. Cream butter and sugar together until pale yellow and fluffy.
  6. Add chocolate mixture to butter and beat until mixture looks thick and grainy, about 1 minute.
  7. Add eggs and vanilla and beat until fluffy and pale brown, about 2 minutes.
  8. Add flour mixture and buttermilk alternately, beginning and ending with flour. Beat until creamy and without lumps, about 30 seconds.
  9. Pour batter into pan and smooth top. Bake until cake tests done, about 25 to 30 minutes.
  10. Cool on wire rack 20 minutes, then remove from pan, invert back onto bottom, and finish cooling completely, about 1 hour.
Frost with Creamy Chocolate Frosting.

Dish Types: 

Main Ingredients: