Chocolate Buttermilk Cake
A moist and rich chocolate cake recipe for layer cakes.
Servings: 10 slices
Calories: 160kcal
Ingredients
- 150 grams All purpose Flour
- 1 teaspoon Baking Soda
- 25 grams Cocoa Powder (I used Hershey's Cocoa Powder)
- 140 grams White Sugar (powdered)
- Pinch Table Salt
- 45 ml Odourless Oil (I used sunflower oil)
- 200 ml Buttermilk (yogurt + water)
- 1 teaspoon Vanilla Extract
- 30 ml water
Instructions
- Measure and sieve the flour, cocoa powder ,baking soda, sugar and salt. Mix them well.
- Prepare the buttermilk by mixing yogurt + water. Refer recipe notes for buttermilk substitution.
- Measure and mix the wet ingredients and keep aside.
- Add the wet ingredients slowly in to the bowl of dry ingredients.
- Prepare the batter by mixing gently. Ensure that there are no lumps and unmixed ingredients before baking.
- I baked this in two 6 inch cake tins for 25 minutes at 170°C in a preheated oven.
Notes
I made buttermilk for adding in this recipe by mixing 130 grams yogurt with 70 ml water and whisking the mixture nicely.
You may also use milk + vinegar combination. Use 200ml milk + 1 tablespoon vinegar. Let it stand for few minutes before using. You may also use lemon juice instead of vinegar.
