Buttermilk Chocolate Cake made with Cocoa Powder and Peanut Butter Frosting
Sometimes traditional flavors are winners for a reason.
Buttermilk Chocolate Cake made with Cocoa Powder & Peanut Butter Frosting
This recipe uses cocoa powder and oil plus buttermilk to make a moist cake that is pretty easy to mix together it's becoming my go to chocolate cake and I love it
220g flour
65g cocoa powder
350g sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons espresso powder
120ml vegetable oil
2 eggs
240ml buttermilk
240ml hot coffee
2 teaspoons vanilla extract
Preheat the oven to 350 degrees or 325 for a convection oven. Prepare 2- 9 inch cake pans with vegetable spray and line with parchment paper.
In a large bowl sift together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder.
Into a bowl of a stand mixer combine the vegetable oil, eggs, buttermilk, hot coffee, and vanilla extract. Mix on low until combined. Into the wet ingredients, add the dry ingredients. Mix on medium for 2 minutes, stopping once to scrape the sides.
Add the dry ingredients to the wet ingredients and mix on medium speed for 3 minutes, scrape the sides once or twice.
Pour equal amounts into both pans and bake for 30 minutes.
I use these cake pan fabric strips to keep the cake from doming, they allow the sides to bake more slowly so they push the center of the cake up and to a dome. They really do make for a flatter cake.
Peanut Butter Frosting
80g butter
500g creamy peanut butter
345g powdered sugar
150g cup heavy cream
2 teaspoons vanilla
½ teaspoon salt
Whip room temperature butter until smooth, add peanut butter. Once combined add the powdered sugar, cream, vanilla and salt. Whip for 4 minutes, scraping down the side.
For the peanut butter drizzle, microwave a few tablespoons in 2 20 second increments, stirring in between. Drizzle while warm.
I love eggs. I love to cook them and eat them and I love to be social while cooking them…