Double chocolate buttermilk cake recipe

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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Double chocolate buttermilk cake recipe

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Roxana Yawgel

Yields 20 pieces

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.

10 minPrep Time

35 minCook Time

45 minTotal Time

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Ingredients

• 2/3 cup butter, softened
• 1 1/3 cups granulated sugar
• 2 eggs
• 1 1/2 teaspoons vanilla
• 3/4 cup buttermilk
• 1/3 cup International Delight chocolate caramel coffee creamer
• 2 cups all-purpose flour
• 2/3 cup unsweetened baking cocoa
• 1 teaspoon baking soda
• 1/4 teaspoon salt
Ganache
• 1 1/2 cups semi-sweet chocolate chips
• 1 cup International Delight chocolate caramel coffee creamer

Instructions

1. Heat the oven to 350F. Line a 13X9" baking pan with parchment paper. Set aside.
2. In a mixing bowl, with the paddle attachment on, beat on medium-low speed the butter and the granulated sugar about 3 minutes or until fluffy.
3. Beat in eggs, one at a time, until smooth.
4. Stir in 1 1/2 teaspoons vanilla.
5. Gradually beat in the buttermilk and coffee creamer alternately with flour, cocoa powder, baking soda and salt.
6. Stir just until smooth.
7. Spoon the cake batter into the prepared pan and bake in preheated oven for about 35 minutes or until a toothpick inserted in the center comes out clean.
8. Remove from the oven and cool completely.
Ganache
9. In a heatproof bowl, add the chocolate chips and coffee creamer. Microwave in 30 minutes intervals until the chocolate is melted and the ganache is smooth.
10. Pour the ganache over the cake and let set before cutting into pieces.

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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.