Photo: Passionate About Baking
Easy to make, the combination of both buttermilk and butter gives this cake a delicious moistness.
Serve this cake warm with ice-cream and you’ll be loved forever.
One thing I found interesting about this recipe is the use of both plain flour and whole wheat flour. Whole wheat flour bakes in the same way as normal while flour but has more nutritional benefit. You often see it used in healthier cake and biscuit recipes (here’s a healthy whole wheat chocolate cake).
While it never hurts to add something with a bit more nutritional value, this is a chocolate buttermilk cake with chocolate ganache we’re talking about. Health is not the point of using whole wheat flour here!
The true benefit of adding whole wheat flour to this recipe is the texture of the final product. By adding a quarter cup of whole wheat flour to the cup of regular plain flour, you get a slightly denser texture to the finished cake which works well with this great cake.
Don’t forget that buttermilk can be substituted for normal milk with added vinegar for the same results. Have a look at this guide for how to make buttermilk at home.
This gorgeous Chocolate Buttermilk Cake recipe is baked with love by Passionate About Baking.
Looking for other delightful buttermilk cake recipes? Let me tempt you with this Strawberry Buttermilk Cake. Or if it’s more chocolate cakes you’re after, why not browse through our ever expanding chocolate cake recipe collection.
- 1 cup plain flour
- ¼ cup whole wheat flour
- ½ tsp baking powder
- ¼ heaped cup cocoa powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, room temperature {or 70gms butter & 30gms olive oil}
- 1 cup vanilla or plain sugar
- 2 eggs
- 100ml buttermilk {or 100ml milk at room temp; add 1 tsp white vinegar. Let it stand 5-10 minutes}.
- 1 tsp pure vanilla extract
- 100gms dark chocolate
- 3 tbsps low fat cream {might need a little more}
- For the full recipe go here: Chocolate Cake Recipe with Buttermilk.
Happy baking!
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