Chocolate Buttermilk Cake

  • 30 minutes prep, 50 minutes bake
  • 6
  • Beginner

Ingredients

Buttermilk Cake

·      280g Caster Sugar

·      120g Koko Black Dark Chocolate Dotties

·      90g Butter, diced

·      225g Plain Flour

·      1 ½ tbsp Koko Black Cocoa Powder

·      ¾ tsp Bicarbonate of Soda

·      110mL Buttermilk

·      1 Egg, and 1 Egg Yolk


Chocolate Buttermilk Frosting

·      150g Koko Black Dark Chocolate Dotties

·      100g Softened Butter

·      120g Icing Sugar

·      70mL Well-shaken Buttermilk


Toppings

·      Freeze-dried Strawberries

·      Koko Black Dark Chocolate Dotties

Method

1.    Pre-heat oven to 160 degrees Celsius. Butter a 15cm x 30cm rectangular cake tin and line with baking paper

2.    Combine your sugar, chocolate, butter and 180mL water in a large saucepan over a low heat, stirring occasionally until melted and smooth. Remove from heat, cool slightly, then sift in your dry ingredients and whisk until smooth

3.    Whisk in buttermilk, egg, and egg yolk until smooth. Pour into your cake tin and bake until the centre of the cake springs back when slight pressed (45-50 minutes). Cool in tin.

4.    To make the frosting, melt your Koko Black Dark Chocolate Dotties in a bowl over a saucepan of barely simmering water, stirring occasionally, until smooth. Cool until lukewarm. Add butter and beat with an electric mixer until fluffy (5-6 minutes). Beat in your icing sugar and buttermilk until smooth.

5.    Spread frosting onto your cooled cake, and decorate with Koko Black Dark Chocolate Dotties and freeze-dried strawberries