Good Old Fashioned Buttermilk Chocolate Cake

There are many chocolate cake recipes and I personally have one that might never see the light of day or the world of online recipes. This gold old fashioned buttermilk chocolate cake recipe however is one I have to share and happy to do so.

Buttermilk is one of those amazing ingredients used to give extra flavor and texture to fried chicken, biscuits, pancakes and cakes like this chocolate cake.

The texture of the cake, despite using the buttermilk is not dense at all. Instead you have a very soft moist velvety cake which will cause you to have more than one slice before you are forced put it away.

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 (*see notes below*)

Instructions

1. Preheat oven to 350 degrees. Grease and flour 2 9-inch cake pans. Line bottom of pan with parchment paper.

2. 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.

3. In separate bowl, combine four and salt. Add buttermilk and chocolate mixture, alternating. Stir in vanilla.

4. In small bowl, dissolve baking soda in vinegar. Slowly add this to the chocolate mixture. Mix just until blended. Do not over-mix.

5. 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.

6. Chocolate Frosting

7. 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.

** Notes: If necessary, thin frosting with 1-2 tsps. half-and-half