Chocolate cake with buttermilk

Chocolate cake with buttermilk

Total: 1 hr 25 min. | Active: 30 min.
Nutritional value / piece: 270 kcal
, Fat: 15 g
, Carbohydrate: 29 g
, Protein: 3 g

At Easter there is always a copious supply of delicious chocolate for all ages. However, there’s often some left over. And there’s no better way to use it up than to make a delicious and easy ganache, which will enhance even the fluffiest of cakes. This cake contains buttermilk, which is what makes it so fluffy. It’s delicious fresh out of the oven, however it’s also irresistible the next day once it has had time to rest. A chocolate cloud.


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Dry ingredients

200 g white flour
25 g cocoa powder
150 g sugar
2 tsp baking powder
1 tsp sodium bicarbonate
¼ tsp bourbon vanilla sugar

Wet ingredients

1 tsp instant coffee
1 tbsp water, boiling
1 ½ dl buttermilk
1 dl sunflower oil


90 g dark chocolate (50% cocoa), finely chopped
40 g butter
½ dl cream
chocolate sprinkles, to decorate
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One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased

How it's done

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Dry ingredients

Sieve the flour and cocoa powder into a large bowl, add the sugar, baking powder, bicarbonate of soda and vanilla sugar, mix well.

Wet ingredients

Dissolve the coffee in boiling water, allow to cool. Add the coffee, buttermilk and oil to the dry ingredients, whisk into a smooth batter using the whisk on a mixer, transfer to the prepared tin.

To bake

Approx. 25 min. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.


Melt the chocolate and butter in a thin-sided bowl over a gently simmering bain-marie, stir until smooth. Pour in the cream, stir until smooth. Cover and leave to stand at room temperature for approx. 30 mins. Spread the ganache on top of the cake, decorate with the chocolate sprinkles.

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