Old Fashioned Chocolate Buttermilk Cake

 There's nothing like a birthday celebration to start the week off on the right note.  

And it doesn't get any better than marking a special occasion for a friend with an Old Fashioned Buttermilk Chocolate Cake  

Did You Know?
Dutch Process Cocoa is darker than regular unsweetened cocoa powder. It takes on a more mellow, chocolatey flavor as the powder is treated with an alkali that neutralizes its natural acidity.

Cook's Notes: The batter can be baked in a 13 x 9 pan or three cake pans but cooking time will vary 28 minutes for a 13 x 9 or 3 cake pans 22 minutes. The addition of buttermilk makes for a very moist cake. The recipe is very easy and straight forward. So delicious.

Ingredients: 

• 2-1/3 cups flour
• 3/4 cup unsweetened dark Dutch-process cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup softened butter
• 1 cup granulated sugar
• 1 cup brown sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla
• 1-1/2 cups buttermilk

Directions:

• Preheat 350 degrees. Lightly grease a 13 x 9 pan or 3 cake pans.
• Sift together the first five ingredients, through salt. Set aside.
• In a large bowl cream butter and sugars for about 2 minutes.
• Add eggs in one at a time beating after each addition.
• Beat in vanilla and mix well.
• Add flour mixture alternately with buttermilk, beating on low after each addition. Beat 20 seconds more.
• Spread batter evenly in the prepared pan and bake the required time depending on pan size. Cool before adding glaze. 

Bittersweet Chocolate Glaze

Ingredients:

• 2 tablespoons butter
• 1- 4 oz bittersweet or semi- sweet chocolate bar, roughly chopped
• 3 tablespoons brewed coffee or water
• 1 tablespoon light corn syrup
• 2 tablespoons Kahlua
• 2-1/2 cups powdered sugar
• Half and half or milk as needed
• Optional garnish ½ cup chopped pecans or walnuts

Chocolate Glaze Directions:

• Melt butter, Whisk in chopped chocolate, coffee or water and corn syrup in a saucepan on low. Stir until smooth. Cook 2 minutes. Remove from heat and whisk in Kahlua and powdered sugar. Blend until smooth.
• Add in milk or cream as needed for glaze consistency. Pour glaze over cooled cake and sprinkle with nuts if desired.
  

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