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.