Ingredients
3 cup flour
1 1/4 cup cocoa
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp ground cinnamon
2 1/4 cup buttermilk
1 1/2 cup thick sour cream
1 1/2 tbsp instant coffee crystals
2 cup sweet butter
2 1/4 cup sugar
2 1/4 cup 10x powdered sugar
3 eggs
2 1/4 cup heavy cream
Directions
THE CAKE: Preheat oven to 350øF. Grease 3 round, 9" cake pans. Line
bottoms with greased wax paper. Sift together flour, 3/4 c cocoa,
baking soda, baking powder and cinnamon. Mix in buttermilk and coffee
(dissolve coffee in an equal amount of hot water first.) Cream 1 1/2
c butter with the sugar until light and fluffy. Add the eggs one at a
time until thick. Beating on low speed, slowly mix in buttermilk
mixture. Beat 'til well blended. Bake about 35 minutes, or until a
straw comes out clean. Remove to racks to cool. After they are
cooled, put in 'fridge'. After 1 hour in 'fridge', split each in half
(see note at bottom.) Wrap each layer in wax paper or plastic wrap,
and freeze immediately. SOUR CREAM FILLING: Beat 3/4 c heavy cream,
gradually adding 3/4 c 10x sugar until stiff. Gently fold in 3/4 c
sour cream. Set aside in 'fridge' (covered.) CHOCOLATE SOUR CREAM
FROSTING: Melt remaining (1/2 c) butter. Add 1/2 c 10x sugar and
remaining (1/2 c) cocoa. Stir with a wire whisk over low heat until
smooth; cool. Beat remaining (1 1/2 c) heavy cream; add remaining (1
1/2 c) 10x sugar until soft peaks form. Add cooled chocolate
mixture; beat until stiff. Fold in remaining (3/4 c) sour cream.
CONSTRUCTION: Build layers from the bottom up as follows: Cake, 1/3
the filling, cake, 2/3 c frosting. Repeat above twice, for total of
six layers. Put remaining frosting on sides. Chill two hours before
serving. Note: The cakes must be well-chilled before assembly, or
they will disintegrate under their own weight during assembly. If the
cake tops rose during baking, the layers will not stack well. You
will need to slice the excess off *after* chilling, but *before*
splitting into layers. Source: Someone named Judith Olney, I'm sure.
This was printed in some newspaper about 1983--probably the Durham
[NC] Morning Herald. This is one incredible cake--a chocoholic's
fantasy. Posted by Brian Groover
Servings: 8 servings
Chocolate Buttermilk Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions far back into ancient history, at least as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, these, old recipes were just very simple hieroglyphic or cunieform recipes for preparing meals.
Later on, there were a couple of interesting books published in the 14th Century ; one book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these are unconnected to the curry that appears on menues today, but rather accounts of the types of food cooked for the rich and wealthy people of the period. Later on in the 1400s, people returning from the crusades brought us many foods and spices from Arab cuisine, such as basil and coriander. The introduction of these new herbs and spices prompted an eruption in manuscripts on food, some of which still exist in private libraries. The introduction of the TV gave us TV cookery programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Chocolate Buttermilk Cake recipe.
