CHOCOLATE BUTTERMILK CAKE
Old- fashioned chocolate buttermilk cake perfect to winter days or as a surprise on Mother's Day.
You will need:
2 cups plain flour
½ cup Chef’s Cocoa Powder
½ cup caster sugar
1 tsp baking soda
½ tsp baking powder
Pinch of salt
3 large eggs
150g unsalted butter
½ cup buttermilk
1/3 cup Nomad chocolate buttons
½ cup boiling water
*To make a two-tiered cake just double all the ingredients and make two separate cakes.
- Preheat oven to 160 degrees (fan forced). Grease and line a round baking tin with baking paper.
- Using a large mixing bowl and electric beaters, mix the butter and sugar until the butter has turned into a very pale white colour. Next add in your eggs and buttermilk and combine using a wooden spoon until smooth.
- Sift in your plain flour, cocoa powder, sugar, baking soda and powder and salt. Slightly combine into the butter, sugar and egg mix.
- Now combine your chocolate buttons with the ½ cup of boiling water into a separate bowl and mix well. The buttons should all melt into the water creating a smooth chocolaty mix. Pour this into the cake mixture and fold until all is combined. The mix will seem a little runny but this is perfect for the cake we are trying to create.
- Pour the mixture into your baking tins and bake for 50mins or until a skewer comes out clean. Allow the cakes too cool on a wire rack.
Icing: Beat 150g of unsalted butter, around 300g icing sugar and a splash of warm water.
Decorate: I combined some icing sugar with water and pink food colouring. I piped some icing swirls and broke up some of the Ecuador Amazon 65% dark chocolate bar and sprinkled some biscuit crumble on top.