posted by techgoddess 01-03-101 7:24 PM
Chocolate Buttermilk Cake
2 cups sifted all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 1/2 teaspoons baking soda
4 ounces unsweetened chocolate
1 cup unsalted butter at room temperature (margarine can be substituted, or use half of each)
1 3/4 cups granulated sugar
4 large eggs
1 1/3 cups buttermilk
1 teaspoon vanilla extract
Prepare two 9-inch layer pans 1 1/2 inches deep or one sheet pan 9- x 13- x 1 1/2-inches. Spread solid shortening on bottom and sides of pans, then dust evenly with unsweetened cocoa or flour; tap out excess. Preheat oven to 325 degrees F (165 degrees C).
Sift together the flour, salt, nutmeg, and baking soda. Set aside. Melt the chocolate in the top pan of a double boiler set over hot, not boiling, water. Remove chocolate from heat, stir to make sure it is completely melted and smooth, then set aside to cool until comfortable to touch.
In the large bowl of an electric mixer, cream together the butter and sugar until light and fluffy. Stop the mixer and scrape down the bowl and beaters several times. Add the eggs, one at a time, beating well after each addition. With the mixer on low, add the flour mixture and buttermilk alternately to batter, beginning and ending with flour. Stir in the vanilla and cooled chocolate, blending until the color is even. Turn the mixture into the prepared pan. Smooth it level, then spread it slightly from the center toward the edges of the pan so it will rise evenly.
Bake in the lower third of the oven for 40 to 50 minutes for the sheet cake, 35 to 45 minutes for layers, or until the top is lightly springy to the touch and a cake tester inserted in the center comes out clean. Leave the cake in its pan(s) on a wire rack for 10 minutes. Top with a second rack and invert; lift off pan(s). Cool the cake completely on the rack before frosting or leave the sheet cake in its pan to cool, and frost and serve it from the pan. Frost with Seven-Minute Icing or favorite frosting.
Makes one 2-layer 9-inch cake (serves 8); one sheet cake 9- x 13-inches (serves 12)
Source: Susan G. Purdy, A Piece of Cake, 1989.