Chocolate Buttermilk Cake

“It’s sweet and dark, and the buttermilk provides the perfect kiss of sourness to give you a balance of flavors that will fulfill the deepest desires of any chocolate lover.”

Makes 8 servings

Total time: 11/2 hours + cooling

FOR THE CAKE, COMBINE:

2

1

1½

4½

1/3

2/3

1 ½

1

FOR THE FROSTING, WHIP:

3½ 1/3 3/4 1/3 cups all-purpose flour, sifted tsp. baking soda, sifted cups superfine sugar oz. unsalted butter (9 Tbsp.), melted and cooled cup Dutch-processed cocoa powder, sifted cup water egg, room temperature cup buttermilk, room temperature tsp. pure vanilla extract oz. unsalted butter (7 Tbsp.), room temperature cup cream cheese, room temperature cup confectioners’ sugar, sifted cup Dutch-processed cocoa powder, sifted

Preheat oven to 325°F (160°C). Grease and line a 9-inch springform pan.

For the cake, combine flour, baking soda, and sugar in a bowl. Add melted butter, cocoa, and water and whisk to combine.

Add egg, buttermilk, and vanilla and whisk to combine.

Pour batter into prepared pan.

Bake cake until a skewer inserted in the center comes out clean,

50–60 minutes. Cool cake in pan completely.

For the frosting, whip butter and cream cheese in the bowl of a stand mixer fitted with the whisk attachment until pale and creamy.

Scrape down side of the bowl, add confectioners’ sugar and cocoa, and whip until fluffy, 6–8 minutes.

Spread frosting over cooled cake and serve. Store leftover cake in an airtight container in the fridge for 2–3 days.

Per serving: 570 cal; 28g total fat (17g sat);

95mg chol; 215mg sodium; 78g carb (2g fiber,

50g total sugars); 7g protein