Prep 20 mins
Cook 40 mins
This is a great old-fashioned chocolate fudge cake--the cake to turn to for "Chocolate Cake Occasions." This cake is moist, with a fine grain and excellent flavor. Since both kids and adults love this cake, it's great for family gatherings or birthday parties. You could even go as far as to making a double chocolate cake by adding 1 cup semi-sweet mini chocolate bits tossed with 1 Tbsp. sifted flour mixture, and add to batter after adding melted chocolate. Great any way you prepare it! (From The Perfect Cake by Susan Purdy)
- 2 cups sifted all-purpose flour
- 1 1⁄2 teaspoons baking soda
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon freshly grated nutmeg
- 4 ounces unsweetened chocolate
- 1 cup unsalted butter, at room temperature
- 1 3⁄4 cups sugar
- 4 large eggs
- 1 1⁄3 cups buttermilk
- 1 teaspoon vanilla
- Preheat oven to 325* (F).
- Spread solid shortening on bottom and sides of two 9-inch layer pans, or one 9x13x1 1/2 inch sheet pan.
- Dust evenly with unsweetened cocoa or flour; tap out excess.
- Sift together flour, baking soda, salt, and nutmeg.
- Set aside.
- Melt chocolate in top pan of double boiler.
- Remove chocolate from heat after completely melted, and set aside to cool until comfortable to touch.
- In large mixing bowl, cream butter and sugar together.
- Add eggs one at a time, beating well after each addition.
- Add flour mixture, alternating with buttermilk, beginning and ending with flour mixture.
- Add vanilla and cooled chocolate.
- Pour mixture into prepared pan (s).
- Bake in lower third of oven for 40-50 minutes for sheet cake, or 35-45 minutes for layer pans, or until toothpick comes out clean.
- Leave cake in layer pans for 10 minutes; remove to wire rack and cool completely.
- Cool sheet cake completely in pan.
- Split cake layers with serrated knife-- fill and frost the layers with chocolate buttercream icing or flavored whipped cream.
This cake was easy and really yummy! I do a lot of "high end" baking normally. Genoise, etc. But this time I needed a quick cake and this fits the bill. Wonderfully moist and flavorful.
I'm typically not a fan of the texture of buttermilk cakes. But I had buttermilk that I needed to use up and I needed to make a cake for my in laws anniversary. The other thing that made me a little hesitant was the nutmeg. A lot of recipes add cinnamon to their chocolate cake and I don't care for it. This cake however, had good texture and great flavor! The only thing I would suggest is to check your cake. Mine was finished with more than five minutes left on the timer. I topped this with a chocolate fudge buttercream frosting. Yum!
My DH is a chocoholic so this recipe sounded right up his alley. While it was very easy to make, and it was moist and tasted ok, I didn't think it had much chocolate flavor. If I make again I will add more melted chocolate and see if that helps. Thanks for posting this Elaine.