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 track the history of written cooking instructions back into the distant past, certainly as far back into recorded history as pharonic Egypt, and possibly even further. However, generally, these ancient cook books were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe found, according to experts in ancient history are some ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. Moving on, there are a couple of recipe books published in the 1300s ; a book titled `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these are not about the curry that is popular today, but instead recipes for the types of meals on the menus of the upper classes of that period. Later, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from the holy land, including rosemary and coriander. These new herbs and spices created an explosion in manuscripts on food, many of which are kept safe in private cookery archives. During the succeeding few centuries, the rich and powerful families of Wesstern Europe competed with each other to serve the most exotic banquets, and consequentially the best cooks and their recipe collections were at a premium. Even so, it wasn`t until the 19th century that formal cookery and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collecting, testing, and publishing recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, cookery books were in high demand, due to better eduction, people having more spare time and having more disposable income. Like it or not, the introduction of TV brings us cooking programs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Chocolate Buttermilk Cake recipe.
