Sadly, this is another recipe I can’t take credit for. BUT it did turn out rich and delicious, so I wanted to share it and let you know where to find the recipe. This is the first time I’ve used buttermilk in a cake recipe, it does add an extra richness and flavor to the cake.
Original Recipe:
Advice & Some Funnies:
- So the recipe calls for baking soda.. USE BAKING SODA. DO NOT accidentally use baking powder, I did. My first batch turned into flat, thick brownies. OOPS & blush. For some reason, totally misread the directions. Possibly because I was making a ham and another cake at the same time.
- Purpose of the baking soda – there is a wicked reaction between the buttermilk and the baking soda. Joy of Cooking talks a little bit more about both baking soda & powder - http://www.joyofbaking.com/bakingsoda.html. But seriously, the 1/2 cup of Buttermilk rises to about a full glass after mixing it with the soda. Reminds you of the volcano science projects from 3rd grade.
- Instead of using just regular baking cocoa powder, I used all Ghirardelli. OMG – you can’t beat the taste of that chocolate!
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