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Judith Olney’s Chocolate Buttermilk Cake

Judith Olney's Chocolate Buttermilk Cake recipe image
This decadent chocolate buttermilk cake is baked in three layers and chilled before assembly. It features a light sour cream filling and a rich chocolate sour cream frosting. The layers are stacked and frosted for a stunning, moist dessert perfect for special occasions.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 1059.5
Dietary: Vegetarian
Description
This decadent chocolate buttermilk cake is baked in three layers and chilled before assembly. It features a light sour cream filling and a rich chocolate sour cream frosting. The layers are stacked and frosted for a stunning, moist dessert perfect for special occasions.
Ingredients
  • 3 cups all-purpose flour
  • 1 1/2 tablespoons instant coffee crystals
  • 1 1/4 cups unsweetened cocoa powder
  • 2 cups sweet butter
  • 1 1/2 teaspoons baking soda
  • 2 1/4 cups sugar
  • 1 1/2 teaspoons baking powder
  • 2 1/4 cups 10x powdered sugar
  • 1 1/2 teaspoons ground cinnamon
  • 3 whole eggs
  • 2 1/4 cups buttermilk
  • 2 1/4 cups heavy cream
  • 1 1/2 cups thick sour cream
Directions
  1. 1
    Preheat oven to 350 degrees F (177 degrees C).
  2. 2
    Grease 3 round, 9-inch cake pans and line bottoms with greased wax paper.
  3. 3
    Sift together flour, 3/4 cup cocoa, baking soda, baking powder, and cinnamon.
  4. 4
    Dissolve instant coffee crystals in an equal amount of hot water.
  5. 5
    Mix the coffee solution into the buttermilk.
  6. 6
    Cream 1 1/2 cups butter with the sugar until light and fluffy.
  7. 7
    Add the eggs one at a time, beating until thick.
  8. 8
    Beating on low speed, slowly mix in the buttermilk mixture until well blended.
  9. 9
    Divide batter evenly among the prepared pans.
  10. 10
    Bake about 35 minutes, or until a straw comes out clean.
  11. 11
    Remove to racks to cool completely.
  12. 12
    Place cooled cakes in the refrigerator for 1 hour.
  13. 13
    Split each cake in half horizontally to create 6 layers.
  14. 14
    If cake tops rose during baking, slice excess off after chilling but before splitting.
  15. 15
    Wrap each layer in wax paper or plastic wrap and freeze immediately.
  16. 16
    For the Sour Cream Filling: Beat 3/4 cup heavy cream, gradually adding 3/4 cup 10x powdered sugar until stiff.
  17. 17
    Gently fold in 3/4 cup sour cream.
  18. 18
    Set aside in the refrigerator, covered.
  19. 19
    For the Chocolate Sour Cream Frosting: Melt the remaining 1/2 cup butter.
  20. 20
    Add 1/2 cup 10x powdered sugar and the remaining 1/2 cup cocoa.
  21. 21
    Stir with a wire whisk over low heat until smooth; cool.
  22. 22
    Beat the remaining 1 1/2 cups heavy cream; add the remaining 1 1/2 cups 10x powdered sugar until soft peaks form.
  23. 23
    Add the cooled chocolate mixture; beat until stiff.
  24. 24
    Fold in the remaining 3/4 cup sour cream.
  25. 25
    For Construction: Build layers from the bottom up: cake layer, 1/3 of the filling, cake layer, 2/3 cup frosting.
  26. 26
    Repeat the layering process twice more for a total of six layers.
  27. 27
    Put the remaining frosting on the sides of the cake.
  28. 28
    Chill for two hours before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1059.5kcal
% Daily Value *
Total Fat 30.6g48%
Saturated Fat 17.2g86%
Cholesterol 50.4mg17%
Sodium 384.6mg17%
Total Carbohydrate 195.2g66%
Dietary Fiber 30.6g123%
Sugars 14.8g
Protein 40.1g81%

* 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: chocolate, buttermilk, cake, sour cream, frosting, dessert, layered, coffee, cocoa, butter, eggs, flour, sugar, heavy cream, chilled, rich, moist, special occasion
Read it online: https://www.chefs-mate.com/recipe/judith-olneys-chocolate-buttermilk-cake-2/