Churning butter at home, with buttermilk a mere side product which you use to make an amazingly light chocolate cake!! I started getting milk delivered freshly at home everyday …and it has changed life unimaginably. The logistics of making yogurt everyday, collecting the cream for a few days until you have enough to churn butter, making cottage cheese of the remaining milk…had left me a bit tired last week.
Making use of the buttermilk was the biggest problem i faced, until i remembered a cake i had long yearned to bake. i’ve had this recipe book for about 7 years now but never got down to baking this cake due to the utter difficultyof finding buttermilk! Well, to be honest, the recipe book was originally a gift i bought for my Mom, but i have a faint memory of eyeing it until she finally gave it to me 🙂
This cake recipe, i found to be one of the most forgiving recipes…of course, a lot of baking powder and soda goes into it, but that luxury is fine once in a while….
Here goes the recipe courtesy Heilie Pienaar’s book on Home Baking…
Moist Buttermilk Chocolate Cake
Butter – 125gms
Castor sugar – 105gms
Vanilla essence – 1tsp
Large eggs -2
Apricot jam – 165gms (preferably smooth)
All purpose flour – 150gms
Baking powder – 2tsps
Bicarbonate of soda – 1/2 tsp
Cocoa powder – 50 gms
Buttermilk – 250ml
Preheat oven to 180 C
1. Cream butter and sugar. Add vanilla essence and then add the eggs one by one until light and fluffy but taking care not to overbeat.
2. add jam and beat until smooth.
3. Sift flour, baking powder, soda and cocoa together.
4. To the butter mixture, add the above flour mix alternately with buttermilk, in about 3 batches. Mix until smooth.
5. Line a loose- bottomed round cake tine about 9 inches dia with greaseproof paper.
6. Bake in oven for 35-40 minutes. Allow to cool for 15 mins before turning onto wire rack.
This goes well with tea/coffee just by itself, but you can use a chocolate ganache icing for a more festive occasion.