Chocolate and Buttermilk Cake by @aliterdulcia

1h2
Medium

10 servings

🧈

100 g

Butter

🍚

100 g

White Sugar

🟤

100 g

Muscovado Sugar

🥚

2 large eggs

Eggs

🌼

5 ml

Vanilla

🍫

110 g

Chocolate

🥛

120 ml

Double Cream

🌾

180 g

Flour

🧂

0.3 g

Salt

🥄

4 g

Baking Powder

🥛

100 ml

Milk

🍋

20 ml

Lemon Juice

Preparation Steps

  1. Step 1/13

    Preheat the oven to 170°C / 340°F with top and bottom heat. Grease and line the 20 cm loaf pan.

    unsalted butter, softened
    🍞20 cm loaf pan

  2. Step 2/13

    Combine the whole milk and lemon juice in a mixing bowl. Rest for 10 minutes to make buttermilk.

    whole milk
    lemon juice
    🥣mixing bowl
    ⚖️measuring scale

  3. Step 3/13

    Heat the dark chocolate and heavy whipping cream in a small saucepan over low heat. Stir until smooth and melted.

    dark chocolate
    heavy whipping cream
    🍲small saucepan
    🍴rubber spatula

  4. Step 4/13

    Set the chocolate cream mixture aside. Let it cool until lukewarm before adding it to the batter.

    🍲small saucepan

  5. Step 5/13

    Sift the all-purpose flour, salt, and baking powder into a mixing bowl. Whisk the dry ingredients together.

    all-purpose flour
    salt
    baking powder
    🥣mixing bowl
    🫗sieve
    🥄whisk

  6. Step 6/13

    Beat the softened unsalted butter, white granulated sugar, and muscovado sugar until pale and fluffy.

    unsalted butter, softened
    white granulated sugar
    muscovado sugar
    🥣mixing bowl

  7. Step 7/13

    Add the large eggs and vanilla extract to the butter mixture. Beat until fully combined.

    large eggs
    vanilla extract
    🥣mixing bowl

  8. Step 8/13

    Pour the lukewarm chocolate cream mixture into the batter. Mix until the batter is evenly chocolate-colored.

    dark chocolate
    heavy whipping cream
    🥣mixing bowl

  9. Step 9/13

    Fold the dry ingredient mixture into the batter. Stop mixing as soon as no dry flour remains.

    all-purpose flour
    salt
    baking powder
    🥣mixing bowl
    🍴rubber spatula

  10. Step 10/13

    Fold in the prepared buttermilk. Mix gently until the batter is smooth.

    whole milk
    lemon juice
    🥣mixing bowl
    🍴rubber spatula

  11. Step 11/13

    Pour the batter into the prepared 20 cm loaf pan. Level the surface with a rubber spatula.

    🍞20 cm loaf pan
    🍴rubber spatula

  12. Step 12/13

    Bake for 40 to 45 minutes at 170°C / 340°F. Test the center with a skewer; it should come out with a few moist crumbs.

    🍞20 cm loaf pan

  13. Step 13/13

    Cool the loaf cake in its pan for 10 minutes. Transfer it to a cooling rack before slicing.

    🍞20 cm loaf pan
    🧊cooling rack

Composition

Ingredients

Types

Sweetener, Seasoning, Leavening agent, Fruit

Ingredients

Butter, White sugar, Muscovado sugar, Eggs, Vanilla, Chocolate, Double cream, Flour, Salt, Baking powder, Milk, Lemon juice

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian

Calories

430 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 51g, Sugars: 34g, Fat: 21g, Saturated fat: 12g, Fiber: 2g

Nutritional Information

Minerals

Calcium: 85mg, Iron: 2.1mg, Sodium: 145mg, Potassium: 165mg

Vitamins

Vitamin A: 175µg, Vitamin D: 0.8µg, Vitamin B12: 0.4µg

Preparation

Time Information

Preparation

20 minutes

Cooking

42 minutes

Overall

1 hour 2 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

20 cm loaf pan, mixing bowl, small saucepan, whisk, rubber spatula, sieve, measuring scale, measuring spoons, cooling rack

Appliances

oven, electric hand mixer

Type

Type

Type Of Dish

Dessert, Cake, Sweet baked good

Occasions

Breakfast, Brunch, Afternoon tea, Snack, Celebration

Origin

Source

Platform

instagram

Original Creator

@aliterdulcia

Origin

Cuisine

Spanish, European

Geographic

Spain, Europe

Various

Aspect

Texture

Moist, Soft, Tender, Fine crumb

Flavors

Chocolatey, Sweet, Buttery, Caramel-like, Vanilla

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 3 days (Store in an airtight container,Keep in a cool, dry place,Keep away from direct sunlight), fridge : 5 days (Store in an airtight container,Bring to room temperature before serving), freezer : 3 months (Cool completely before freezing,Wrap individual slices tightly,Store in a freezer-safe airtight container)