Chocolate Buttermilk Cake
This is moist and chocolatey chocolate buttermilk cake . What sets it off is the chocolate cream cheese icing. It is sweet and dark and the sour cream helps give balance of flavours, that will fulfill the deepest desires of any chocolate lover.
Ingredients
- 250 grams plain flour, sifted
- 1 tsp baking soda, sifted
- 300 grams caster sugar
- 125 grams unsalted butter, melted and cooled
- 50 grams Dutch processed cocoa powder, sifted
- 1 large egg, room temperature
- 125 mls buttermilk, at room temperature
- 1 tsp vanilla extract
Cream Cheese Icing
- 100 grams unsalted butter, room temperature
- 250 grams cream cheese, room temperature
- 100 grams icing sugar, sifted
- 50 grams Dutch cocoa powder, sifted
Instructions
- Preheat oven 160 C. Grease and line a 22 cm round springform tin.
- Place flour, baking soda and sugar in a bowl, then add melted butter, cocoa powder and 150 mls of water. Whisk to combine. Add the egg, buttermilk and vanilla and whisk to combine again.
- Pour batter into the prepared tin. Bake for 50 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin completely.
Cream Cheese Icing
- Place cream cheese and butter into a stand mixer, fitted with whisk attachment and beat until pale and creamy.
- Scrape down the sides of the bowl, add icing sugar and cocoa and beat a further 6-8 minutes , or until fluffy.
- Spread icing over cooled cake and serve. Store left overs in an airtight container in the fridge for 2-3 days.
