Judith Olney’S Chocolate Buttermilk Cake

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Servings: 8 Difficulty: Beginner
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International-style sweet and satisfying dessert that brings home-style flavor to your table
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This International dessert features Flour, Cocoa, Baking soda, Baking powder, Ground cinnamon. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Judith Olney’S Chocolate Buttermilk Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Beginner
Servings: 8 Calories: 3484.7

Description

A decadent chocolate buttermilk cake featuring a moist crumb enhanced with instant coffee. The cake is layered with a light sour cream filling and a rich chocolate sour cream frosting. This multi-step dessert requires chilling between stages to ensure the layers hold together perfectly.

Ingredients

Directions

  1. I.
  2. THE CAKE: 1.
  3. Preheat oven to 350 degrees F (177°C).
  4. Grease 3 round, 9" cake pans.
  5. Line bottoms with greased wax paper.
  6. Sift together flour, 3/4 c cocoa, baking soda, baking powder and cinnamon.
  7. Mix in buttermilk and coffee (dissolve coffee in an equal amount of hot water first.) 3.
  8. Cream 1 1/2 c butter with the sugar until light and fluffy.
  9. Add the eggs one at a time until thick.
  10. Beating on low speed, slowly mix in buttermilk mixture.
  11. Beat 'til well blended.
  12. Bake about 35 minutes, or until a straw comes out clean.
  13. Remove to racks to cool.
  14. After they are cooled, put in 'fridge'.
  15. After 1 hour in 'fridge', split each in half (see note at bottom.)
  16. Wrap each
  17. layer in wax paper or plastic
  18. wrap , and
  19. freeze immediately.
  20. II.
  21. SOUR CREAM FILLING: 1.
  22. Beat 3/4 c heavy cream, gradually adding 3/4 c 10 x sugar until stiff.
  23. Gently fold in 3/4 c sour cream.
  24. Set aside in 'fridge' (covered.) III.
  25. CHOCOLATE SOUR CREAM FROSTING: 1.
  26. Melt remaining (1/2 c) butter.
  27. Add 1/2 c 10x sugar and remaining (1/2 c) cocoa.
  28. Stir with a wire whisk over low heat until smooth; cool.
  29. Beat remaining (1 1/2 c) heavy cream; add remaining (1 1/2 c) 10x sugar until soft peaks form.
  30. Add cooled chocolate mixture; beat until stiff.
  31. Fold in remaining (3/4 c) sour cream.
  32. IV.
  33. CONSTRUCTION: 1.
  34. Build layers from the bottom up as follows: 2.
  35. Cake, 1/3 the filling, cake, 2/3 c frosting.
  36. Repeat above twice, for total of six layers.
  37. Put remaining frosting on sides.
  38. Chill two hours before serving.
  39. Note: The cakes must be well-chilled before assembly, or they will disintegrate under their own weight during assembly.
  40. If the cake tops rose during baking, the layers will not stack well.
  41. You will need to slice the excess off *after* chilling, but *before* splitting into layers

Nutrition Facts

Servings 8

Amount Per Serving
Calories 3484.7kcal
% Daily Value *
Total Fat 180.6g278%
Saturated Fat 109.4g548%
Cholesterol 596.8mg199%
Sodium 1217.6mg51%
Total Carbohydrate 469.1g157%
Dietary Fiber 30.6g123%
Sugars 288.8g
Protein 48.9g98%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, blending, butter, buttermilk, cake, chocolate, cinnamon, cocoa, coffee, cream, crystals, dessert, eggs, flour, ground, heavy, instant, international, judith, milk
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