In the event of having too much buttermilk, as noted in my previous entry, I decided to try a chocolate buttermilk cake. I also hadn't used my bundt pan in ages, and felt like it needed some attention. Also, I just really wanted a classic simple chocolate cake around the house.
Keep in mind I doubled this recipe and my bundt pan is huge. This can easily be stored in your fridge or freezer for up to a month and enjoyed whenever... especially for chocolate emergencies.
It still turned out delicious, especially with the chocolate ganache topping (very little does not turn out amazing with the inclusion of a chocolate ganache topping) and it was gone fairly quickly. It's a great cake to nosh on for an afternoon snack or with your tea and coffee.
Chocolate Buttermilk Bundt Cake
From Passionate About Cooking
2 1/2 cups All-purpose flour (or you can swap half out for whole wheat)
1 tsp baking powder
1/2 cup heaping cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1 stick butter
1/2 cup olive oil (or canola oil)
2 cups sugar
200 ml buttermilk
2 tsp pure vanilla extract
Preheat oven to 350 degrees F. Cream the butter and the sugar, beat in the eggs along with the oil and vanilla extract. Add in the rest of the ingredients with the beater on low.
Pour into your bundt pan and bake 50-60 minutes till a tester comes out with crumbs or clean. Or if you push down on it lightly and it springs back.
100 grams dark chocolate
4 tablespoons half-n-half