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Judith Olney’s Chocolate Buttermilk Cake

Judith Olney's Chocolate Buttermilk Cake recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1028
Dietary: Vegetarian
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.
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 the flour, 3/4 cup of the cocoa, the baking soda, the baking powder, and the cinnamon.
  4. 4
    Dissolve the instant coffee crystals in an equal amount of hot water, then mix into the dry ingredients along with the buttermilk.
  5. 5
    Cream 1 1/2 cups of the butter with the sugar until light and fluffy.
  6. 6
    Add the eggs one at a time, beating until thick.
  7. 7
    Beating on low speed, slowly mix in the buttermilk mixture until well blended.
  8. 8
    Bake about 35 minutes, or until a straw comes out clean.
  9. 9
    Remove to racks to cool, then refrigerate until completely cold.
  10. 10
    After 1 hour in the fridge, split each cake in half. If the tops rose during baking, slice the excess off after chilling but before splitting.
  11. 11
    Wrap each layer in wax paper or plastic wrap and freeze immediately.
  12. 12
    For the Sour Cream Filling: Beat 3/4 cup of the heavy cream, gradually adding 3/4 cup of the powdered sugar until stiff. Gently fold in 3/4 cup of the sour cream. Set aside in the fridge, covered.
  13. 13
    For the Chocolate Sour Cream Frosting: Melt the remaining butter. Add 1/2 cup of the powdered sugar and the remaining cocoa. Stir with a wire whisk over low heat until smooth, then cool.
  14. 14
    Beat the remaining heavy cream; add the remaining powdered sugar until soft peaks form.
  15. 15
    Add the cooled chocolate mixture and beat until stiff.
  16. 16
    Fold in the remaining sour cream.
  17. 17
    For Construction: Build layers from the bottom up. Place a cake layer, then 1/3 of the filling, then another cake layer, then 2/3 cup of frosting.
  18. 18
    Repeat this sequence twice more for a total of six layers.
  19. 19
    Put the remaining frosting on the sides.
  20. 20
    Chill for two hours before serving.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 1028kcal
% Daily Value *
Total Fat 54g84%
Saturated Fat 33g165%
Cholesterol 179mg60%
Sodium 363mg16%
Total Carbohydrate 141g47%
Dietary Fiber 9g36%
Sugars 87g
Protein 15g30%

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

Read it online: https://www.chefs-mate.com/recipe/judith-olneys-chocolate-buttermilk-cake/