Buttermilk-Chocolate Cake
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Description
Buttermilk makes this chocolate cake moist and tender, while the easy ganache icing adds polish. This is a family favorite.
Ingredients
- ½ cup skim milk
- 4 (1 ounce) squares bittersweet chocolate, chopped
- 1 ½ cups all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups white sugar
- 1 cup unsalted margarine
- 4 large eggs
- 2 teaspoons Irish cream liqueur (such as Bailey's®)
- 1 cup buttermilk
- ⅔ cup skim milk
- 2 tablespoons vegetable oil
- 8 (1 ounce) squares milk chocolate, chopped
Directions
- 1. Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
- 2. Bring 1/2 cup milk to a boil over medium heat. Remove from the heat and add bittersweet chocolate. Let stand for 5 minutes. Stir until smooth, then let cool for 30 minutes.
- 3. Stir all-purpose flour, whole wheat flour, baking powder, baking soda, and salt together in a medium bowl.
- 4. Beat sugar and margarine in a large bowl with an electric mixer until fluffy. Add eggs, 1 at a time, beating briefly after each addition. Mix in Irish cream liqueur and cooled chocolate mixture. Add flour mixture in 3 batches, alternating with buttermilk, stirring batter briefly after each addition. Pour batter into the prepared pan.
- 5. Bake in the preheated oven until top springs back when lightly touched, 50 to 55 minutes. Cool on a wire rack for 10 minutes. Tap the pan a few times and shake it gently to loosen cake. Invert carefully onto a serving plate and let cool completely, about 20 minutes.
- 6. Meanwhile, heat milk and oil for ganache in a saucepan over medium heat until boiling. Remove from the heat and add milk chocolate. Let stand for 5 minutes. Stir until smooth, then let cool for 15 minutes. Spread onto cooled cake.
Nutrition Facts
serving: 1 Bundt(R) cake
calories: 379 kcal
carbohydrates: 41.7 g
protein: 6 g
saturated fat: 6 g
cholesterol: 51 mg
sodium: 234.8 mg
fiber: 1.8 g
sugar: 28 g