The other night I had to use up some leftover buttermilk from Christmas, so was looking up recipes to use as much buttermilk as possible. This chocolate cake recipe from Ina Garten only uses up a cup of buttermilk, but ultimately I chose it because there is NO BUTTER in the cake (and after the buttery overload at Christmas I thought this would be a good option). Granted: there are two sticks of butter for the frosting of this cake, but I didn't frost it :)
Between the buttermilk, the oil, and the amount of coffee used in this recipe, it creates a super-airy and moist cake. It's like eating chocalate-y, coffee-scented clouds. Nice and light and good for non-indulgent snacking. I cooked mine in a 9 x 13 pan instead of two round cake pans and cut it into squares.
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