Buttermilk Chocolate Cake

 When the saguaro cactus flowers, it is an epic event, as the blooms last only 24 hours. And I only had to walk a block to see this transformation. 

FUN FACTS on Flowering Cactus

• Peak blooming is from early May to early June
• They have a short lifespan
• The flower blooms for less than 24 hours, opening at night and remaining open the following day.
• The whole saguaro, though, can produce many blooms throughout the season.
• They get a little help from their friends, as the saguaro flower relies on several desert-dwelling animals for pollination. At night, that's the lesser long-nosed and Mexican long-tongued bat.
• According to the Desert Museum, bees and birds, such as the white-winged dove, pollinate the flowers during the daytime.
• Saguaro flowers are often described as having a pungently sweet melon scent. Bats and other wildlife can't get enough.
• It's the official state flower of Arizona, designated in 1931.

We celebrated Martha's birthday early with a requested Chocolate Buttermilk Cake. 

I found the cake topper on Amazon. There were many different ones to choose from.

 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. This is one choice to use or use Special Dark Hershey Chocolate 

Cook's Notes: The batter can be baked in a 13 x 9 pan or two cake pans, but cooking time will vary: 28 minutes for a 13 x 9, or 3 cake pans 20 minutes. The addition of buttermilk makes for a very moist cake. The recipe is very easy and straightforward. So delicious, especially the frosting.

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 2 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 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 for 20 seconds more.
• Spread batter evenly in the prepared pan and bake for the required time, depending on the pan size. Cool before adding glaze and refrigerate. 

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, then whisk in chopped chocolate, coffee, or water, and corn syrup over low heat in a saucepan. 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 toasted nuts if desired.
  
  
  

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