A moist and complex chocolate flavor enhanced by bourbon and espresso makes this cake a crowd pleaser!
If you’re looking for simple chocolate cake recipe that comes together in no more than an hour and that will impress everyone– this is the recipe for you. Ultra tender with a complex chocolate flavor, this cake can be made in a loaf pan or a round cake pan. It can also be customized by adding nuts, dried fruit, or different kinds of chocolate chips.
As you can clearly see, I went the Halloween route for this iteration of the recipe using a Skeleton Coffin Cake tin by Nordicware. But stay tuned for more variations of this recipe for cupcakes, layer cakes, etc.!
Chocolate Buttermilk Cake
A moist and complex chocolate flavor enhanced by bourbon and espresso makes this cake a crowd pleaser!
Equipment
- 1 standard loaf pan
Ingredients
- 1 egg
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 2 tbsp bourbon or rum
- 1½ cup flour
- ⅓ cup cocoa powder
- 2 tsp espresso powder
- ¾ tsp baking powder
- ¾ tsp baking soda
- ⅛ tsp salt
- ½ cup sugar
- ¼ cup dark brown sugar
- ½ cup chocolate chips
Optional Icing
- 1 cup powdered sugar
- 3-4 tbsp heavy cream
- 1 tsp bourbon (optional)
Instructions
- Heat oven to 350°. Grease and flour pan. Set aside.
- Whisk together buttermilk, egg, vanilla, bourbon and oil. When, combined add the rest of the ingredients except for chocolate chips and using a spatula or a handheld mixer, combine all ingredients until smooth and batter-like. Fold in the chocolate chips.
- Bake cake for 45-48 mins (until toothpick or knife inserted all the way down in the middle of the cake comes out clean). Let cool 10 mins. Flip and let cool completely on a cooling rack.
- To decorate with icing, mix 1 cup powdered sugar with 3-4 tbsp of heavy cream.