March 22, 2019
The first time I made Ian Garten's chocolate cake, I about died and went to heaven. But since I have really high standards for chocolate cake, I tweaked it a bit. I've been baking my version of her chocolate cake for years, and each time I make it people always exclaim how much they love it. The two secret ingredients are buttermilk and coffee. They cause the cake to be extra light and moist. An added bonus is the frosting. It's not too sweet or buttery. It's just perfect.
Recipe: Buttermilk Chocolate Cake
The best chocolate cake recipe is here! It's moist, chocolatey, and downright delicious. It's perfect for birthdays or any night of the week, if you're craving chocolate.
- 1 3/4 cups flour
- 1 1/2 cups granulated sugar
- 3/4 cup cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 2 eggs
- 1/2 cup vegetable or extra light olive oil
- 1 cup coffee
- 2 teaspoons vanilla
Chocolate Frosting Ingredients
- 2 cups powdered sugar
- 1 stick softened butter I microwave my butter for about 10-15 seconds
- 1/3 cups + 2 tablespoons cocoa powder
- 5 tablespoons milk
- Salt pinch
Preheat oven to 350 degrees.
Grease a 9x13 glass baking dish.
In a large mixing bowl, combine all of the cake ingredients. I use a whisk, it seems to incorporate all of the ingredients thoroughly. I don't mess with sifting or separate bowls for dry and wet ingredients. Pour the cake batter in the baking dish. Bake for 30-35 minutes or until a knife can be inserted and come out clean.
Meanwhile, in a bowl combine all of the frosting ingredients. I use an electric mixer.
Once the cake has thoroughly cooled, frost it.
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