Homemade chocolate cake WITHOUT BUTTERMILK! ASAP?!
I'm making my mom a homemade chocolate cake for her birthday!. I just ran out of buttermilk, and she wont take me to the store!. also, I don't want the recipe thats on the back of HERSHEY"S COCOA box!. also, if you can(and i will definitly give you the best answer) plz include a frosting recipe with that, too!. Thanks!Www@FoodAQ@Com
Answers:
Easy Chocolate Cake
Yield: 12 servings
Ingredients
1+? cup (170 g) all-purpose flour
2 tablespoons unsweetened cocoa powder (dutched/dark)
2 teaspoons baking powder
2 pinches salt
1 cup (200 g) sugar
1 tablespoon vanilla essence
? cup (1!.2 dl) milk or water
? cup (1!.2 dl) vegetable oil (flavorless)
2 eggs
Ingredients for frosting
2/3 cup (1!.6 dl) heavy cream or whipping cream
9 oz (260 g) semisweet chocolate (40-50% cocoa)
Method
1!. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)
2!. Grease a 9 inch (23 cm) cake tin!.
3!. Mix flour, cocoa powder, baking powder, salt, sugar and vanilla essence in a bowl!.
4!. Add milk/water, vegetable oil and eggs!.
5!. Mix everything together until smooth, either by hand or by using an electric mixer at slow speed!.
6!. Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes!.
7!. After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been in the fridge)!.
Frosting
1!. Heat 2/3 cup (1!.6 dl) of heavy cream or whipping cream in a sauce pan!.
2!. Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens, if needed in the fridge!.
3!. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake!. Put the cake into the fridge for one hour or more to harden the frosting!.
4!. This cake should have room temperature when served!.Www@FoodAQ@Com
Yield: 12 servings
Ingredients
1+? cup (170 g) all-purpose flour
2 tablespoons unsweetened cocoa powder (dutched/dark)
2 teaspoons baking powder
2 pinches salt
1 cup (200 g) sugar
1 tablespoon vanilla essence
? cup (1!.2 dl) milk or water
? cup (1!.2 dl) vegetable oil (flavorless)
2 eggs
Ingredients for frosting
2/3 cup (1!.6 dl) heavy cream or whipping cream
9 oz (260 g) semisweet chocolate (40-50% cocoa)
Method
1!. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)
2!. Grease a 9 inch (23 cm) cake tin!.
3!. Mix flour, cocoa powder, baking powder, salt, sugar and vanilla essence in a bowl!.
4!. Add milk/water, vegetable oil and eggs!.
5!. Mix everything together until smooth, either by hand or by using an electric mixer at slow speed!.
6!. Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes!.
7!. After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been in the fridge)!.
Frosting
1!. Heat 2/3 cup (1!.6 dl) of heavy cream or whipping cream in a sauce pan!.
2!. Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens, if needed in the fridge!.
3!. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake!. Put the cake into the fridge for one hour or more to harden the frosting!.
4!. This cake should have room temperature when served!.Www@FoodAQ@Com
OK, use 2% milk instead of buttermilk and it will be fine!.!.!.!.!.or do 2% and sour cream (half and half of each) for the rich flavor of the buttermilk!. As far as frosting goes, the best tasting is always chocolate butter cream:
1/2 c!. shortening
1/2 c!. butter
1 tsp!. vanilla
4 c!. sifted powdered sugar
3/4 c!. sifted cocoa
3-4 tbsp!. milk
3 tbsp!. light corn syrup
Cream shortening, butter, and vanilla together until light and fluffy!. Gradually beat in sugar and cocoa on medium speed, scraping down bowl often!. Add milk and corn syrup until light and fluffy!.Www@FoodAQ@Com
1/2 c!. shortening
1/2 c!. butter
1 tsp!. vanilla
4 c!. sifted powdered sugar
3/4 c!. sifted cocoa
3-4 tbsp!. milk
3 tbsp!. light corn syrup
Cream shortening, butter, and vanilla together until light and fluffy!. Gradually beat in sugar and cocoa on medium speed, scraping down bowl often!. Add milk and corn syrup until light and fluffy!.Www@FoodAQ@Com
use regular milk and some lemon juice in it to make an equivalent of the buttermilk!!
1 tablespooon lemon juice to a cup of milk stir and let stand about 3 minutes!. stir again and use instead of the buttermilk!.
7 Minute Icing this is a divinity icing and is super yummy!. go to http://www!.recipezaar!.com to find it!.Www@FoodAQ@Com
1 tablespooon lemon juice to a cup of milk stir and let stand about 3 minutes!. stir again and use instead of the buttermilk!.
7 Minute Icing this is a divinity icing and is super yummy!. go to http://www!.recipezaar!.com to find it!.Www@FoodAQ@Com
Adding 1 tbsp of vinegar or lemon juice to a cup of milk will give you the same effect as buttermilk!.
Plain yoghurt is also a reliable substitute!.
Have fun!.Www@FoodAQ@Com
Plain yoghurt is also a reliable substitute!.
Have fun!.Www@FoodAQ@Com
Buttermilk substitute: one tablespoon vinegar or lemon juice with enough milk to make one cup of liquid!.Www@FoodAQ@Com
Add one tablespoon of white vinegar per cup of milk and you have buttermilk!.Www@FoodAQ@Com