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Buttermilk-Chocolate Cake
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
150 minutes
Decadent chocolate Bundt® cake with luscious ganache topping, perfect for family gatherings and birthdays, stays moist with buttermilk.
Ingredients:
  • 0.5 cup skim milk
  • 4 (1 ounce) squares bittersweet chocolate, chopped
  • 1.5 cups all-purpose flour
  • 0.5 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup unsalted margarine
  • 4 large eggs
  • 2 teaspoons Irish cream liqueur (such as Bailey's®)
  • 1 cup buttermilk
  • 0.66666668653488 cup skim milk
  • 2 tablespoons vegetable oil
  • 8 (1 ounce) squares milk chocolate, chopped
Instructions:
  • Heat the oven to 350 degrees F (175 degrees C) and grease a fluted tube pan, like a Bundt® pan.
  • In a saucepan, heat 1/2 cup of milk until it simmers. Remove from heat and mix in bittersweet chocolate. Allow it to sit for 5 minutes. Stir until silky, then cool for 30 minutes.
  • Combine all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a medium bowl and mix well.
  • Use an electric mixer to whip sugar and margarine in a large bowl until light and fluffy. Add eggs one at a time, mixing briefly after each addition. Incorporate Irish cream liqueur and cooled chocolate mixture. Gradually add flour mixture in 3 portions, alternating with buttermilk, and stir briefly after each addition. Transfer the batter into the prepared pan.
  • Bake in the preheated oven for 50 to 55 minutes or until the top springs back when lightly touched. Allow to cool on a wire rack for 10 minutes. Gently tap and shake the pan to loosen the cake. Carefully invert onto a serving plate and cool completely for about 20 minutes.
  • In a saucepan over medium heat, bring milk and oil to a boil for the ganache. Remove from heat, add milk chocolate, and let it sit for 5 minutes. Stir until smooth, then cool for 15 minutes before spreading on the cake.

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