The Best Chocolate Cake Recipe With Buttermilk And Oil
Chocolate cakes are a classic dessert that is loved by many. Whether you are looking for a simple dessert for your family dinner or a showstopper for a special occasion, this chocolate cake recipe will not disappoint. This recipe is made with buttermilk and oil to produce a moist and fluffy cake with a decadent chocolate flavor. The addition of buttermilk helps to tenderize the cake and the oil helps to keep it moist. The combination of these two ingredients makes this cake recipe a winner!
Ingredients
For this chocolate cake recipe, you will need the following ingredients: all-purpose flour, cocoa powder, baking powder, baking soda, salt, buttermilk, vegetable oil, eggs, granulated sugar, and vanilla extract. You will also need additional ingredients to make the frosting such as butter, heavy cream, and powdered sugar.
Instructions
First, preheat your oven to 350 degrees Fahrenheit and prepare two 9-inch cake pans by spraying them with non-stick cooking spray and lining them with parchment paper. Then, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, granulated sugar, and vanilla extract until everything is well combined. Slowly add the wet ingredients to the dry ingredients and mix until everything is just combined. Do not overmix.
Divide the cake batter evenly between the two cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool completely before frosting. To make the frosting, cream together the butter and powdered sugar until light and fluffy. Then, slowly add the heavy cream and mix until everything is well combined. Spread the frosting over both cooled cakes and decorate as desired.
Serving and Storing
This chocolate cake is best served at room temperature. You can store the cake in an airtight container for up to 4 days. If you want to freeze the cake, you can do so for up to 3 months. To thaw the cake, place it in the refrigerator overnight.
Nutrition
One serving of this chocolate cake (1/12 of the cake) contains approximately 324 calories, 17.5 grams of fat, 39.6 grams of carbohydrates, 2.2 grams of fiber, 3.2 grams of protein, and 122 milligrams of sodium. While this cake is high in calories and fat, it is a treat and should be enjoyed in moderation.
Tips and Tricks
For the best results, use high-quality cocoa powder for this recipe. You can use Dutch-processed or natural cocoa powder, but Dutch-processed will give the cake a richer flavor. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes. You can also use canola oil or melted butter in place of the vegetable oil.
Variations
This recipe is very versatile and can be adapted to suit your preferences. For a richer flavor, you can add a teaspoon of espresso powder to the cake batter. You can also add chopped nuts or chocolate chips to the cake batter for a crunchy texture. For a lighter, fluffier texture, you can add an additional egg to the cake batter.
Conclusion
This chocolate cake recipe is sure to be a hit with your family and friends. The combination of buttermilk and oil produces a moist and fluffy cake that is full of chocolate flavor. This recipe is easy to make and adaptable, so you can make it your own. Whether you are looking for a simple dessert or a showstopper for a special occasion, this chocolate cake recipe is sure to be a hit!
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