Chocolate Buttermilk Cake
This two layered cake is sure to impress
Makes enough for: 1 cake
Ingredients
for the cake:
- 375 mls water
- 180 g salted butter, cubed
- 50 g cocoa powder, sieved
- 660 g fructose
- 450 g flour
- 7.5 mls bicarbonate of soda
- 3 eggs, lightly beaten
- 180 mls buttermilk
- 10 mls vanilla extract
for the frosting:
- 115 g cream cheese
- 62 g soft butter
- 150 g icing sugar, sifted
- 35 g cocoa powder, sifted
Method
for the cake:
- Preheat the oven to 160° Celsius
- Place the water into a sauce pan over a medium temperature and leave to heat
- When hot, add the butter and cocoa powder and leave until the butter melts
- When the butter has melted stir to combine
- Place the fructose, flour and bicarbonate of soda into a stand mixer bowl and whisk to combine
- Add the butter mixture and whisk to combine
- Add the eggs, buttermilk and vanilla and whisk until incorporated, scraping down the sides if necessary
- Divide the batter between two lined cake tins either 20cm or 23cm in size
- Place into the oven and bake as follows:70 minutes for the 20cm tins65 minutes for the 23cm tins
- Remove from the oven and leave to cool completely in the tins
- Once completely cooled you can make the frosting and ice the cake
for the frosting:
- Place the cream cheese and butter into a stand mixer bowl
- Beat until pale, scraping down the sides of the bowl as necessary
- Add the icing sugar and cocoa and beat on a low speed until the frosting comes together
- Increase the speed and beat until completely smooth
- Place one cake onto your cake stand and ice with a quarter of the frosting
- Gently place the second layer on top and ice with the rest of the frosting
- Leave the cake to stand for at least 30 minutes before slicing