Buttermilk Chocolate Cake
|Unsweetened baking chocolate||2 Ounce|
|Butter||6 Tablespoon (At Room Temperature)|
|Sugar||1 3⁄4 Cup (28 tbs)|
|Vanilla extract||1 Teaspoon|
|Cake flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||3⁄4 Teaspoon|
|Instant chocolate pudding mix||4 1⁄8 Ounce (1 Package)|
|Buttermilk||1 3⁄4 Cup (28 tbs)|
Preheat oven to 350° F.
Grease and flour one 9 x 13-inch pan or two 9-inch round cake pans.
Melt baking chocolate in the water over low heat, stirring constantly. Set aside to cool.
In a large mixing bowl, cream butter and sugar until light and fluffy.
Add cooled melted chocolate and vanilla extract to creamed butter. Beat well, scraping sides of bowl frequently.
Sift together cake flour, baking powder, baking soda, dry pudding mix and salt. Gradually add dry ingredients to chocolate mixture alternately with buttermilk until well mixed. Scrape sides of bowl occasionally. Batter will be thick.
Turn batter into pans, spreading evenly.
Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
Place cake pans on wire racks and let cool for 10 minutes. Using a small flat spatula, carefully loosen sides of cakes. Invert cakes on the wire racks and remove pans.
Frost and fill as desired.