Decadent Buttermilk Chocolate Cake Recipe

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
• 1.25 cups white sugar
• 1 cup unsalted margarine
• 4 large eggs
• 2 teaspoons Irish cream liqueur (such as Bailey's®)
• 1 cup buttermilk
• 0.67 cup skim milk
• 2 tablespoons vegetable oil
• 8 (1 ounce) squares milk chocolate, chopped

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Thoroughly grease a fluted tube pan, like a Bundt® pan, to prevent sticking.
2. Heat 1/2 cup of milk to a boil over medium heat. Take the pan off the heat and add the bittersweet chocolate. Allow it to sit for 5 minutes, then stir until the mixture is smooth. Let it cool for 30 minutes.
3. In a medium bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Mix thoroughly.
4. In a large bowl, use an electric mixer to beat the sugar and margarine until the mixture is light and fluffy. Add the eggs one at a time, mixing briefly after each addition. Stir in the Irish cream liqueur and the cooled chocolate mixture. Gradually add the flour mixture in 3 batches, alternating with the buttermilk. Stir the batter briefly after each addition. Pour the batter into the prepared Bundt pan.
5. Bake in the preheated oven for 50 to 55 minutes, or until the top of the cake springs back when lightly touched. Let the cake cool on a wire rack for 10 minutes. Gently tap and shake the pan to loosen the cake. Carefully invert the cake onto a serving plate and allow it to cool completely, about 20 minutes.
6. While the cake cools, heat the milk and oil for the ganache in a saucepan over medium heat until the mixture boils. Remove from heat and add the milk chocolate. Let it sit for 5 minutes. Stir until smooth, then allow to cool for 15 minutes. Spread the ganache evenly over the cooled cake.

Nutrition

• Calories: 379 kcal
• Fat Content: 21 g
• Fiber Content: 2 g
• Sugar Content: 28 g
• Sodium Content: 235 mg
• Protein Content: 6 g
• Cholesterol Content: 51 mg
• Carbohydrate Content: 42 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g