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Basic Chocolate Butter Cake

Western.Chefs's picture
Ingredients
  Cake flour 2 Cup (32 tbs), sifted
  Baking soda 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Buttermilk/Sour milk 3⁄4 Cup (12 tbs)
  Vanilla 1 Teaspoon
  Butter/Margarine 1⁄2 Cup (8 tbs), softened to room temperature
  Sugar 1 1⁄3 Cup (21.33 tbs)
  Eggs 3
  Unsweetened chocolate square/Three 1-ounce envelopes no-melt unsweetened chocolate 3 Ounce, melted (Three 1 Ounce Pieces)
Directions

Preheat oven to 350° F.
Sift flour with baking soda and salt and set aside.
Combine buttermilk and vanilla.
Cream butter until light, add sugar gradually, beating until fluffy.
Add eggs, one at a time, beating well after each addition; mix in chocolate.
Add dry ingredients alternately with milk, beginning and ending with the dry and adding about 1/3 of the total at a time.
Beat just until smooth.
Spoon into 2 greased and floured 9" layer cake pans and bake 30-35 minutes until cakes shrink slightly from sides of pans and are springy to the touch.
Cool upright in pans on wire racks 5-7 minutes, then invert on racks.
Turn cakes right side up and cool thoroughly.
Fill and frost as desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chocolate
Preparation Time: 
20 Minutes
Servings: 
4

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