Chocolate Buttermilk Cake
For chocolate lovers everywhere, Charlotte Ree's Chocolate Buttermilk Cake is covered in chocolate cream cheese frosting, and definitely worth making! As she puts it in her cookbook, Just Desserts, “It’s sweet and dark, and the buttermilk provides the perfect kiss of sourness to give you a balance of flavors that will fulfill the deepest desires of any chocolate lover.”
FOR THE CAKE, COMBINE:
FOR THE FROSTING, WHIP:
Test Kitchen Tip
Try decorating this cake with chocolatecoated pretzels to give the cake a pop of salt and some crunch.
Preheat oven to 325°F (160°C). Grease and line a 9-inch springform pan.
For the cake, combine flour, baking soda, and sugar in a bowl. Add melted butter, cocoa, and water and whisk to combine. Add egg, buttermilk, and vanilla and whisk to combine.
Pour batter into prepared pan.
Bake cake until a skewer inserted in the center comes out clean, 50–60 minutes. Cool cake in pan completely.
For the frosting, whip butter and cream cheese in the bowl of a stand mixer fitted with the whisk attachment until pale and creamy.
Scrape down side of the bowl, add confectioners’ sugar and cocoa, and whip until fluffy, 6–8 minutes.
Spread frosting over cooled cake and serve. Store leftover cake in an airtight container in the fridge for 2–3 days.
% Daily Value*
Total Fat 28g 43%
Saturated Fat 17g 85%
Cholesterol 95mg 31%
Sodium 215mg 8%
Carbs 78g 26%
*Percent Daily Values are based on a 2,000 calorie diet.