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Name: Chocolate Buttermilk Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 1/2 ts Ground cinnamon; 2 c Sweet Butter; 2 1/4 c Buttermilk; 3 c Flour; 3 Eggs; 1 1/2 tb Instant Coffee Crystals; 2 1/4 c 10x Powdered Sugar; 1 1/4 c Cocoa; 1 1/2 ts Baking Powder; 1 1/2 c Thick Sour Cream; 2 1/4 c Heavy cream; 1 1/2 ts Baking soda; 2 1/4 c Sugar

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INGREDIENTS

1 1/2 ts Ground cinnamon
2 c Sweet Butter
2 1/4 c Buttermilk
3 c Flour
3 Eggs
1 1/2 tb Instant Coffee Crystals
2 1/4 c 10x Powdered Sugar
1 1/4 c Cocoa
1 1/2 ts Baking Powder
1 1/2 c Thick Sour Cream
2 1/4 c Heavy cream
1 1/2 ts Baking soda
2 1/4 c Sugar

Servings

INSTRUCTIONS

THE CAKE: Preheat oven to 350F. Grease 3 round, 9" cake pans. Line bottoms with greased wax paper. Sift together flour, 3/4 c cocoa, baking soda, baking powder and cinnamon. Mix in buttermilk and coffee (dissolve coffee in an equal amount of hot water first.) Cream 1 1/2 c butter with the sugar until light and fluffy. Add the eggs one at a time until thick. Beating on low speed, slowly mix in buttermilk mixture. Beat til well blended. Bake about 35 minutes, or until a straw comes out clean. Remove to racks to cool. After they are cooled, put in fridge. After 1 hour in fridge, split each in half (see note at bottom.) Wrap each layer in wax paper or plastic wrap, and freeze immediately. SOUR CREAM FILLING: Beat 3/4 c heavy cream, gradually adding 3/4 c 10x sugar until stiff. Gently fold in 3/4 c sour cream. Set aside in fridge (covered.) CHOCOLATE SOUR CREAM FROSTING: Melt remaining (1/2 c) butter. Add 1/2 c 10x sugar and remaining (1/2 c) cocoa. Stir with a wire whisk over low heat until smooth; cool. Beat remaining (1 1/2 c) heavy cream; add remaining (1 1/2 c) 10x sugar until soft peaks form. Add cooled chocolate mixture; beat until stiff. Fold in remaining (3/4 c) sour cream. CONSTRUCTION: Build layers from the bottom up as follows: Cake, 1/3 the filling, cake, 2/3 c frosting. Repeat above twice, for total of six layers. Put remaining frosting on sides. Chill two hours before serving. Note: The cakes must be well-chilled before assembly, or they will disintegrate under their own weight during assembly. If the cake tops rose during baking, the layers will not stack well. You will need to slice the excess off *after* chilling, but *before* splitting into layers. Source: Someone named Judith Olney, Im sure. This was printed in some newspaper about 1983--probably the Durham [NC] Morning Herald. This is one incredible cake--a chocoholics fantasy. Posted by Brian Groover

NOTES

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Chocolate Buttermilk Cake

1 1/2 ts Ground cinnamon
2 c Sweet Butter
2 1/4 c Buttermilk
3 c Flour
3 Eggs
1 1/2 tb Instant Coffee Crystals
2 1/4 c 10x Powdered Sugar
1 1/4 c Cocoa
1 1/2 ts Baking Powder
1 1/2 c Thick Sour Cream
2 1/4 c Heavy cream
1 1/2 ts Baking soda
2 1/4 c Sugar

THE CAKE: Preheat oven to 350F.  Grease 3 round, 9" cake pans. Line  bottoms with greased wax paper. Sift together flour, 3/4 c cocoa, baking  soda, baking powder and cinnamon. Mix in buttermilk and coffee (dissolve  coffee in an equal amount of hot water first.) Cream 1 1/2 c butter with  the sugar until light and fluffy. Add the eggs one at a time until thick.  Beating on low speed, slowly mix in buttermilk mixture. Beat til well  blended.  Bake about 35 minutes, or until a straw comes out clean. Remove  to racks to cool. After they are cooled, put in fridge. After 1 hour in  fridge, split each in half (see note at bottom.) Wrap each layer in wax  paper or plastic wrap, and freeze immediately. SOUR CREAM FILLING: Beat 3/4  c heavy cream, gradually adding 3/4 c 10x sugar until stiff. Gently fold in  3/4 c sour cream. Set aside in fridge (covered.) CHOCOLATE SOUR CREAM  FROSTING: Melt remaining (1/2 c) butter.  Add 1/2 c 10x sugar and remaining  (1/2 c) cocoa.  Stir with a wire whisk over low heat until smooth; cool.  Beat remaining (1 1/2 c) heavy cream; add remaining (1 1/2 c) 10x sugar  until soft peaks form.  Add cooled chocolate mixture; beat until stiff.  Fold in remaining (3/4 c) sour cream. CONSTRUCTION: Build layers from the  bottom up as follows: Cake, 1/3 the filling, cake, 2/3 c frosting. Repeat  above twice, for total of six layers. Put remaining frosting on sides.  Chill two hours before serving. Note: The cakes must be well-chilled before  assembly, or they will disintegrate under their own weight during assembly.  If the cake tops rose during baking, the layers will not stack well. You  will need to slice the excess off *after* chilling, but *before* splitting  into layers. Source: Someone named Judith Olney, Im sure. This was printed  in some newspaper about 1983--probably the Durham [NC] Morning Herald. This  is one incredible cake--a chocoholics fantasy. Posted by Brian Groover

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Nutrition

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Serving Size: 1 Serving (540g)
Recipe Makes: 8 Servings

Calories: 1706
Calories from Fat: 711 (42%)

Amt Per Serving		% DV

	Total Fat 79g	105 %
	Saturated Fat 46.5g	233 %
	Monounsaturated Fat 22.2g
	Polyunsanturated Fat 4.1g
Cholesterol 591.6mg		182 %
Sodium 970.3mg		33 %
Potassium 537.1mg		14 %
Total Carbohydrate 231.4g		68 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 229.1g
Protein 25g		36 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1706

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