Light and airy, with a decadent crumb, this double chocolate buttermilk cake makes a great accompaniment to a cup of coffee in the afternoon or after dinner.
I rely on a few cups of coffee most of the days. Although there are days I get so busy I simply don’t get the chance to sit down and enjoy it, I still manage to drink two cups of coffee by lunch time and brew a third one just before dinner or right after. It keeps me going.
On the other hand, there are days I simply put behind me the mile-long list of things to do. Relaxing on the deck, with a book or the newspaper, a steaming coffee cup and a piece of this chocolate buttermilk cake should definitely be a mandatory activity.
I love all kinds of cakes, especially chocolate, but this cake has been my go-to recipe when I need to whip something up in a jiffy.
The cake itself comes together in 10 minutes and it needs about 35 minutes to bake.
Just like other cakes, you start by creaming the butter with the sugar, until light and fluffy. For best results, make sure the butter is at room temperature. Soft enough for your finger to leave an imprint when pressed, but not so soft that your finger easily presses through it.
The eggs are then added, one by one followed by the buttermilk and International Delight coffee creamer alternately with the dry ingredients – flour, cocoa powder, baking soda and a pinch of salt.
I love this cake not only because it’s so easy to make, but because it’s so versatile as well.
This time I used chocolate caramel coffee creamer but you can use whatever flavor you love most. Another one of my favorites is the Amaretto coffee creamer. Yum!
Once the cake has been baked and cooled, it’s time to make the ganache. Chocolate chips and more coffee creamer! Warm in the microwave, stir to combine and pour over the cake. Easy peasy!
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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.