Chocolate Buttermilk Cake

This Chocolate Buttermilk Cake gets its rich flavor and tender crumb from AE Dairy Buttermilk, which adds moisture, lift, and a subtle tang. With bloomed cocoa, hot coffee, and simple pantry ingredients, it bakes into a smooth, deeply chocolatey cake with minimal effort. Perfect in a full pan or small ramekins, it’s an easy, elegant dessert that showcases the power of great buttermilk.
Recipe courtesy of Grant Gillon

Ingredients

125g AE Dairy Buttermilk

160g all-purpose flour

190g granulated sugar

4g kosher salt

6g baking soda

35g cocoa powder

50g water

60g brewed coffee (hot)

75g vegetable oil

1 large egg

Directions

Preheat oven to 350°F. Lightly grease 4-inch ramekins.

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Combine dry ingredients: In a bowl, whisk together flour, sugar, baking soda, and salt. Set aside.

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Bloom the cocoa: In a small saucepan, bring the water to a simmer. Whisk in cocoa powder until smooth and fully dissolved.

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Add remaining wet ingredients: Remove from heat and whisk in the coffee, buttermilk, vegetable oil, and egg until fully combined.

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Mix batter: Pour the wet mixture into the dry ingredients and mix just until combined. Do not overmix.

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Portion: Divide batter evenly into prepared 4-inch ramekins.

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Bake: Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

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Cool slightly before serving.

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Chocolate Buttermilk Cake

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