Foodie

Tuesday, April 21, 2009

Chocolate Buttermilk Cake







This cake is from watching Julia Childs - Lessons with Master Chefs and the Master Chef is Jim Dodge. The recipe is easy to follow and the cake turned out wonderful , really very delicious and everyone's favorite.



Ingredients:
For the Cake:
1/2 cup buttermilk
4 ozs butter - cut into small pieces
1/3 cup dutch-processed cocoa powder
1 cup sugar (1/2 cup for mixing with the cocoa powder and 1/2 cup for whisking egg whites)(for friends in The Mile High City of Denver - take away 1 tbsp)
1 tsp baking soda(for friendds in The Mile High City of Denver - use only 3/4 tsp)
5 large eggs separated
1 cup cake flour (for friends in The Mile High City of Denver, add 2 tbsp flour)
1 tsp vanilla extract
For the Chocolate Fudge:
1 1/2 cups sugar(i would like to suggest 1 1/4 cups)
2/3 cups water
1/4 cup corn syrup
8 ozs chilled butter - cut into 1/2 inch pieces
4 ozs buttersweet chocolate
1 tsp vanilla extract

Method:
For the cake:
Preheat oven at 325f and grease 2 - 8 inch bottom lined cake pans - dust with flour.
Melt buttermilk and butter at very low heat - 100 f.
Mix cocoa powder with the sugar, stir to break up the cocoa powder, then add in the baking soda.
Pour the hot buttermilk/butter mixture and stir to melt the sugar.
Whisk egg whites on high speed and when it is foamy, add in the sugar at the side of mixer bowl and whisk till MORE than SOFT PEAKS.
Add vanilla extract and the lightly beatened egg yolks to the Cocoa/buttermilk mixture .
Add in the flour and stir with a whisk to combine.
With a large spatula, fold in the egg whites (wrap the bottom and tap the spatula to loosen the mixture that is stuck to it)
Divide the batter into the 2 prepared cake pans and bake for 30 mins.
Check for doneness.
Remove from oven and leave in cake pan for 5 mins before removing the cake pan. Leave cake to cool on rack.
For the Chocolate Fudge:
Mix the sugar, water and corn syrup in a large bowl and give it a good whisking before transfering mixture into saucepan.(for friends in Denver, cover the saucepan, let sugar come to a boil for a few minutes before removing lid)
Cook on medium heat until sugar reaches 235f =, by now it should have less big bubbles and a tinge of yellow.
Pour hot sugar into a mixer bowl and Whip on high to cool slightly.
Add in 1 piece chilled butter at the time - the chill butter will cool mixture.
Melt chocolate in the microwave and stir to melt.
Add melted chocolate to butter/sugar mixture, then add vanilla extract.
Stir to combine and fudge is ready.
To assemble the cake:
Slice the cakes into halves.
Place one slice of cake on a cake platter and top with 3 - 4 tbsp of fudge. Spread fudge to the edge of cake and top with another slice.
Repeat process and on the last slice, pour all the fudge on top and spread to edge and sides.


Serves

23 comments:

cherry potato said...

Woh, your cake looks very nice of! Can share one piece ah?

Dayang said...

wahhh nice choc licking good,i love most of the choc recipes ever!
have a nice day lily

Cookie said...

Hi Aunty Lily,
The cake looks really good!

But the fudge seemed to be difficult to make... do you think is it worth all the work going by the taste?

Errr, am asking cos I am 1 lazy baker :-)

Cheers
Cookie

Mary said...

Lily, this is absolutely beautiful. The swirl on the top and sides of the cake look professional.

Art of Eating said...

Yummy, your cake looks moist.

lilyng said...

cookie

the fudge is not difficult and because of the way the sugar is cooked, this is the best fudge to learn how to ice,

Redbabe said...

Hi Lily,

I stumbled upon your blog from dunno where... hehehe.. i also cant remember.

I love this recipe of yours. The cake just look simply delicious (especially the frosting on top)...

Only problem for me is, where can I find buttermilk (Klang Valley)? What is that actually?

Anonymous said...

Mmmmm... look so yummy. Can i have the whole cake mom...

I miss having your cakes..:)

It's me sharon.

lilyng said...

sharon

when you come over, i will make you cake everyday

lilyng said...

redbabe

no buttermilk, no problem, just add 1 tsp lemom/lime juice or vinegar to 1 cup of milk

Akau said...

Sharon

The taste of a pudding is in the eating. In the case of this cake, I will give it a A++. Just try it.

Chan

lilyng said...

akau

any canadian cake yet?

Sheryl said...

hi lily,

I saw buttermilk in a Walmart fridge just beside our normal milk. Is that the buttermilk you were referring to?? If so, then it's in liquid form right?? Was wondering coz one of your steps were to melt the buttermilk and butter.

thx alot =) love your blog!! am going to try making sm chee cheong fun for lunch tml =D

love,
Sheryl

Big Boys Oven said...

OMG! aunt lily, this is so lovely done! I love the idea of using buttermilk, smells fragant and moist!

Nicole said...

Hi Lily,

I love your blog!!! Im a beginner in baking and my bf loves chocolate cake and im very sure he'll like this one. However, im not very sure on the measurement of ingredients as they are all measured in cup as oppose to grams. Is it possible if you share the recipe with all measurements in grams with me? Thank you so much in advance.

Nicole

lilyng said...

nicole

if you scroll down in my blog, you will find a converter. there you can convert whatever you need. I used this converter alot.

lilyng said...

sheryl

you could use the liquid buttermilk but i like to use SACO Cultured buttermilk which is also available im most major supermarket. Get it from Super Target, it is cheaper.

Anonymous said...

Hi Lily,
I was blog hopping and found your blog. Indeed a very interesting blog esp your buttermilk chocolate cake. I have in mind to bake this cake in 3 days time to surprise my hubby but I can't find any cake flour in my area. Can you suggest any substitution to it? And one more thing is the corn syrup is the same as glucose syrup? Thanks in advance!

lilyng said...

anonymous

Getting corn syrup outside US is quite impossible. You could sub with honey and you could make your own

CORN SYRUP SUBSTITUTE
2 c. white sugar
3/4 c. water
1/4 tsp. cream of tartar
Dash of salt
Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often.
Cool syrup and store in a covered container at room temperature. It will keep for about 2 months. Makes almost 2 cups.

Anonymous said...

Hi Lily,
Its me again. Thanks for your prompt and detailed reply in making my own corn syrup. That's really brilliant!!! Somehow I think you missed my 1st question which is regarding the cake flour. In the recipe, it requires cake flour but I simply can't find any in my area. Any substitution for that? Thanks in advance again, Lily.

lilyng said...

anonymous

i am sorry i missed the first question.

To sub cake flour, remove 1 tbsp from 1 cup of plain/all purpose flour and replace with 1 tbsp cornflour/cornstarch

tazyspin said...

Hi Lily,

I am planning to bake this cake for my boy's b'day this weekend. Can I make the cake first and store it in the freezer? And I'll do the finishing on Fri itself?? I'm more afraid if I do the cake in advance, it wld be hard on the actual day. Your views pls.

Cheers!
Jackie

lilyng said...

jackie

i hope this reply is not too late. certainly you can bake this cake ahead and freeze but make sure that is is properly wrapped for freezing

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