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Join me in the kitchen to celebrate National Chocolate Cake Day with one of my favorite cakes.
I knew what I wanted to be when I grew up at just five years old. Seriously! I received an Easy Bake Oven and the rest is history. Do you remember those? They were essentially a small plastic oven with a light/heating element. I baked my first chocolate cake by myself in that Easy Bake Oven. That little oven and the chocolate cake started me on a path that would lead me to work in fine dining restaurants growing up, and eventually attend the culinary Institute of America and obtain my bachelor’s in hotel and restaurant management and associate’s degree in culinary arts. While I am no longer working in five-star kitchens or baking and decorating in specialty cake shops, I still enjoy baking for my family. My Buttermilk Chocolate Cake is a favorite of both my boys and is frequently requested for their birthday cakes.
A lot has changed since my first Easy Bake Oven cake, but my love of baking and chocolate cake remains the same. I will use any excuse to bake, and so International Chocolate Cake Day seemed like as good a reason as any. I hope you will join me in the kitchen and bake up this decadent Buttermilk Chocolate Cake with a Buttercream Chocolate frosting and celebrate all things chocolate cake with me today!
15-18
servings30
minutes30
minutesThis recipe makes three 9 inch round buttermilk chocolate cakes and 1.25lbs of chocolate buttercream frosting.
Flour 3 cups
Cocoa Powder 2 cups
Baking Soda 1 Tablespoon + 1 teaspoon
Baking Powder 2 teaspoons
Sugar 4 cups
Kosher Salt 1 teaspoon
Eggs 6 each
Butter, melted, cooled 8 ounces
Buttermilk 2 cups
Vanilla 2 teaspoons
Butter softened 1 stick
Cocoa Powder 1/2 cup
Powdered Sugar 1 pound
Water 3 Tbsp
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