Chocolate Buttermilk Cake

 

Chocolate Buttermilk Cake 

Ingredients   (Receta en español aquí)

 

175g unsalted butter

175g plain flour
250 g sugar

225g high quality dark chocolate (70%)  
70 g cocoa powder

2 tsp instant coffee

4 large eggs

240 ml buttermilk

1 tsp vanilla extract

1 tsp bicarbonate of soda

½ tsp baking powder
A pinch of salt (1/4 tsp)

Directions

Preheat   oven to 170°C (340°F) and grease and baseline a 9-10 inches cake pan.

In a large bowl stir together the flour, bicarbonate of soda, baking powder and salt. Sift and set aside.

Melt the butter in a saucepan set over a pot of lightly steaming water, over medium heat. Add the chocolate and stir until melted and smooth. Add the instant coffee to the mixture.

In another bowl, whisk together the eggs, vanilla extract and sugar. Pour into the chocolate mixture and mix until well combined.

Now it is very important to add the ingredients in this order to the chocolate-butter mixture:

-   First add one third of the flour mixture to the chocolate mixture. Mix until combined.

-         Add half the buttermilk and mix until just combined.

-         Add another third of the flour mixture.

-         Then the rest of the buttermilk.

-         Finally add the last third of the flour mixture and mix until all combined.

Pour the mixture into the prepared cake pan and place it in the oven.

Bake in the preheated oven at 170 ºC  (340 ºC) until when you insert a skewer into the centre of the cake it comes out with almost no crumbs (around 40 minutes).

Remove from the oven and let the cake cool in the pan for 10 minutes.

Then remove from the pan and cool completely on a wire rack.

You can cut the cake in 2 or 3 layers.