CHOCOLATE BUTTERMILK CAKE
 
 
Ingredients
  • FOR THE CHOCOLATE CAKE
  • 1 cup plain flour, sifted
  • 1 cup caster (superfine) sugar
  • 1 tsp sea salt
  • 75g unsalted butter, cubed (2½ oz)
  • 3 tbsp coconut or vegetable oil
  • 2 tbsp dutch cocoa
  • ½ cup water
  • 1 egg, lightly beaten
  • ½ tsp vanilla extract
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • ¼ cup buttermilk
  • FOR THE CHOCOLATE GLAZE
  • ½ cup chocolate of choice, finely chopped
  • 1 - 2 tbsp milk
  • Maltesers or nuts to decorate, optional
Method
  1. Preheat the oven to 180 C (350 F) and line the base of a 9 inch cake tin with baking paper.
  2. In a medium bowl, whisk together the flour, sugar and salt.
  3. Put the butter, oil, cocoa and water in a small saucepan over a medium heat.
  4. Cook, stirring occasionally, until the ingredients are melted, smooth, combined and beginning to boil.
  5. Pour the hot chocolate mixture into the dry ingredients and whisk till smooth.
  6. Add the beaten egg, vanilla, baking powder and baking soda and whisk to combine.
  7. Finally, whisk in the buttermilk.
  8. Pour the batter into the prepared tin and bake for 35 - 40 minutes until the cake springs back when pressed or until a skewer inserted comes out clean.
  9. Allow to cool before removing from the tin.
  10. To make the glaze, heat the chocolate and milk in a small saucepan over a low heat, stirring constantly. Adjust the milk quantity depending on the consistency you would like, as different chocolate percentages will yield different results.
  11. Once the glaze is melted, smooth and shiny, pour it over the top of the cool chocolate cake.
  12. Optionally, sprinkle some nuts or chopped Maltesers over the cake for some crunch.
  13. Serves 8 - 10.
  14. Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2015/08/05/chocolate-buttermilk-cake/