"YOU’D BUTTER BELIEVE IT. This chocolate buttermilk cake has a very important date tomorrow. Brace yourselves! Photo by Luisa Brimble #justdessertscookbook"
Chocolate Buttermilk Cake
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A Note from Feedfeed
This decadent chocolate cake is exactly what you need to satisfy that sweet tooth! This chocolate cake comes together in one bowl and bakes for about an hour! Let it cool, frost with icing, and then decorate with chocolate covered pretzels!
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- Recipe Card
Prep time 20mins
Cook time 1hr
Serves or Makes: 6-8
Recipe Card
For the Cake
ingredients
- 2 1/2 cups all purpose flour, sifted
- 1 teaspoon baking soda sifted
- 1 1/2 cups caster sugar,
- 8 tablespoons unsalted butter, melted and cooled slightly
- 7 tablespoons Dutch-processed cocoa powder, sifted
- 1 large egg, room temperature
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
For the Icing
ingredients
- 7 tablespoons unsalted butter, at room temperature
- 1 cup cream cheese, at room temperature
- 3/4 cup icing sugar, sifted
- 7 tablespoons Dutch-processed cocoa, sifted
- 2 cups chocolate-coated pretzels,
To Bake the Cake
Method
Step 1
Preheat your oven to 320°F. Grease and line a 9 inch springform tin.
Step 2
Place the flour, baking soda and sugar in a bowl, add the melted butter, cocoa and 3/4 cup of water and whisk to combine. Add the egg, buttermilk and vanilla and whisk to combine. Pour the batter into the prepared tin.
Step 3
Bake for 50-60 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin completely.
For the Icing
Step 1
To make the icing, place the butter and cream cheese in the bowl of a stand mixer fitted with the whisk attachment and beat until pale and creamy. Scrape down the side of the bowl, add the icing sugar and cocoa and beat for a further 6-8 minutes, or until fluffy.
Step 2
Spread the icing over the cooled cake and decorate with chocolate-coated pretzels to give the cake a pop of salt and some crunch.