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Eggless Chocolate Buttermilk Cake

"Explore the Vegetarian Chef in YOU!"

Yes, an Eggless Chocolate Buttermilk Cake -- A marriage of rich chocolate and tangy buttermilk with a secret ingredient to maintain its unique moisture. Grease and flour two 9” cake pans – line their bottoms with waxed or parchment paper. Grease and flour the paper as well.

Ingredients:

  • 2 ozs Green and Blacks Unsweetened Baking Chocolate
  • 3 Tbs. RO Water
  • 6 Tbs. Butter at room temperature
  • 1¾ Cups Granulated Sugar
  • 1 tsp. Frontier Herb Co. Alcohol Free Vanilla
  • 2½ Cups Cake Flour
  • 2 tsp. Rumford Baking Powder
  • ¾ tsp. Baking Soda
  • 1 (4 1/8oz) package Instant Chocolate Pudding Mix
  • ¾ tsp. Sea Salt
  • 1¾ Cup Buttermilk

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Directions:

Preheat oven to 350º

Melt the Baking Chocolate in the RO Water over low heat, stirring constantly. Set aside to cool. Cream Butter and Sugar for ten minutes in your Kitchen Aid stand mixer until it is light and fluffy. Add the cooled melted chocolate and vanilla to the creamed Butter and Sugar. Sift together all of the dry ingredients.

Spoon the dry ingredients to the Chocolate mixture alternately with the Buttermilk until it is all incorporated. Scrape the sides and bottom of the bowl periodically. The batter will be thick. 

Spoon the batter into the pans, spreading it out evenly. Bake for 40 minutes or until a toothpick inserted into the middle of the cake comes out clean. 

Cool on wire racks for ten minutes before, using a flat spatula to loosen the cake from its sides, turning them out to cool. Frost and fill as you wish.

Recipes by Chef Bette


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