Buttermilk-Chocolate Cake

Destined to become a family favorite at gatherings and birthday parties, this ganache-topped chocolate Bundt® cake stays moist thanks to buttermilk in the batter.

• Preparation Time: 25 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 25 mins
• Calories: 379 Calories

Ingredients

• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 ½ cups all-purpose flour
• 4 large eggs
• 1 ¼ cups white sugar
• 1 cup buttermilk
• ½ cup whole wheat flour
• ½ cup skim milk
• 4 (1 ounce) squares bittersweet chocolate, chopped
• 2 tablespoons vegetable oil
• ⅔ cup skim milk
• 1 cup unsalted margarine
• 2 teaspoons Irish cream liqueur (such as Bailey's®)
• 8 (1 ounce) squares milk chocolate, chopped

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).

Step 2

Bring 1/2 cup milk to a boil over medium heat. Remove from the heat and add bittersweet chocolate. Let stand for 5 minutes. Stir until smooth, then let cool for 30 minutes.

Step 3

Stir all-purpose flour, whole wheat flour, baking powder, baking soda, and salt together in a medium bowl.

Step 4

Beat sugar and margarine in a large bowl with an electric mixer until fluffy. Add eggs, 1 at a time, beating briefly after each addition. Mix in Irish cream liqueur and cooled chocolate mixture. Add flour mixture in 3 batches, alternating with buttermilk, stirring batter briefly after each addition. Pour batter into the prepared pan.

Step 5

Bake in the preheated oven until top springs back when lightly touched, 50 to 55 minutes. Cool on a wire rack for 10 minutes. Tap the pan a few times and shake it gently to loosen cake. Invert carefully onto a serving plate and let cool completely, about 20 minutes.

Step 6

Meanwhile, heat milk and oil for ganache in a saucepan over medium heat until boiling. Remove from the heat and add milk chocolate. Let stand for 5 minutes. Stir until smooth, then let cool for 15 minutes. Spread onto cooled cake.