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Alright, don’t linger, let’s approach this choco-vanilla buttermilk cake menu with 9 materials which are absolutely easy to find, and we have to process them at the very least through 7 measures. You should invest a while on this, so the resulting food could be perfect.
Composition for Choco-Vanilla Buttermilk Cake:
- You need 180 Grams - Unsalted butter
- Give 1.5 Cups - Plain Flour
- Give 2 Teaspoons Vanilla Essence
- Make ready 1 Cup - Buttermilk
- Need 1 Teaspoon of Baking Soda
- Get 1 Teaspoon - Baking Powder
- You need 1 Tablespoon of Cocoa
- You need 1.5 Cups Brown Sugar
- Provide 2 of Eggs
Choco-Vanilla Buttermilk Cake instructions:
- Preheat oven to 175-180 C. Beat butter and eggs together in a large bowl and then gradually add in vanilla essence and less than 1/4 of the buttermilk.
- Mix the flour, brown sugar, the baking soda and baking powder (optional) together in another bowl.
- Gradually add in the flour mixture and buttermilk alternatively (in 3-4 batches) and beat it at low speed. You can reduce quantity of buttermilk to add depending on consistency of batter. Take care to not over-beat the batter.
- Now take out 2-3 tbsp of the batter and stir in the cocoa. In a lightly buttered cake pan (8-inch round or square pan) pour the vanilla batter. Then drop in spoonfuls of the cocoa batter randomly over the vanilla batter and cut across the batter swiftly with a knife making swirls of the chocolate
- Put the pan inside the oven to bake for 30-40 minutes until a toothpick entered into the center of the cake comes out clean.
- A few tips: a) I have baked this cake with white sugar too - but brown sugar adds a lovely flavor to the cake when it melts! It will also make the cake a tad golden. b) Do not substitute the baking soda with baking powder as the buttermilk combines with the baking soda to make the cake very soft.
- I have attached a pic of the cake I baked for a friend's bday (this was without buttermilk) to show the swirls on the cake. I did not remember to click any pics after I baked the cake with buttermilk - but I can assure you there will be no cracks on the top and the cake turns out unbelievably soft!
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