September 3, 2014

Chocolate Buttermilk Blackout Cake (with vegan adaptation)

It's not healthy nor is it gluten-free, but it is the best chocolate cake you can make with the least amount of fuss. Yes, there are recipes that I prefer to this one for a velvety rich crumb, but this recipe is practically mindless to assemble with consistently good results. Because of its ease in preparation, I turn to it most often as a base for ice cream cakes, birthday cakes, or cup cakes. When I worked in restaurants, I would have to be prepared for the last minute birthday cake to have at the ready. This was my standard chocolate cake to have in the freezer because it never dried out and also worked quite well baked in sheets as well as rounds. It will not disappoint chocolate fans as it delivers a moist, rich, and delicious cake. It is great frosted, but I like it best served on its own with a light dusting of powdered sugar and a dollop of freshly whipped cream.

I have prepared this recipe with great success in purely vegan form. The ingredient adjustments are simple and straightforward without any noticeable change in flavor or texture. The ingredients are listed below for a single layer cake.

Buttermilk Blackout Cake

Makes 1 two layer 8 or 9 inch cake

Please note that weighing the ingredients is best. I have only provided the approximate alternative measurements for your convenience, but cannot guarantee the best results if you choose to use them. I have only tested the alternative measurements once before.

1/2 pound or about 1 1/2 cups all-purpose flour
1 pound or 2 cups sugar
3 1/3 ounces or about 1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon aluminum-free baking powder
1 teaspoon salt
2 large eggs
1 cup coffee or decaffeinated coffee
1 cup

buttermilk (If you do not have buttermilk handy, add a tablespoon of cider vinegar or lemon juice to milk and allow to sit for 5-10 minutes)

1/2 cup vegetable oil
1 1/2 teaspoons vanilla extract
   

Preheat the oven to 350 F.

Butter and flour two 8 or 9 inch round baking pans. Either size will work just fine. This is a cake that tends to stick so I would recommend buttering and flouring a parchment insert for the bottom of each of the pans as well. Set aside.

Sift the dry ingredients together; flour, sugar, cocoa powder, baking soda, baking powder, and salt.

Mix the wet ingredients together; eggs, coffee, buttermilk, oil, and vanilla.

Add the wet ingredients to the dry ingredients and stir until just combined.

Pour the batter into the prepared baking pans. Weigh the pans for accurate dividing and bake for 30-35 minutes.

Remove the finished cakes from the oven and allow to cool for about 5 minutes before unmolding. Again, this is a cake that tends to stick so it is better to unmold the cakes while they are still somewhat hot.

Once the cakes are unmolded, cool completely. If they break apart when you unmold them, save the pieces as they can be 'glued' bake together when frosting the cake and no one will be the wiser.

Assemble the cake with dark chocolate ganache, chocolate frosting, butter cream, sweetened whipped cream, or a sprinkling of powdered sugar.

Chocolate ganache can be made by pouring scalded heavy cream over an equal portion (1 cup:1 Cup) of chopped chocolate. Stir to completely melt the chocolate pieces and cool at room temperature until the mixture is spreadable or thick enough to spoon a glaze over the cakes as I have done in the pictured cakes here.
   

Vegan Buttermilk Blackout Cake

Makes a single layer of a 8 or 9 inch cake. This recipe was successfully adapted using vegan ingredients for only one layer.

Please note that weighing the ingredients is best. I have only provided the approximate alternative measurements for your convenience, but cannot guarantee the best results if you choose to use them. I have only tested the alternative measurements once before.

1/4 pound or about 3/4 cup all-purpose flour
1/2 pound or 1 cup sugar
1 1/2 ounce or about 4 T unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon aluminum-free baking powder
1/2 teaspoon salt
4 tablespoons potato starch
1/2 cup coffee
1/2 cup soy milk with 3/4 teaspoon apple cider vinegar
1/4 cup vegetable oil
3/4 teaspoon vanilla extract
   
Follow the directions from above with the modified ingredients.

 


Categories: Cakes & Pies, Desserts, Vegan Desserts
 

                       

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