(Reprinted from The Animal Farm Buttermilk Cookbook by Diane
St. Clair, copyright 2013, Andrews McMeel Publishing, LLC).
Took a really cool class at Barbara Lynch’s restaurant in
Boston, The Butcher Shop where Diane St. Clair shared her new cookbook of
recipes made with buttermilk. Other than
a banana cake from my all time favorite cookbook, The Silver Palate Cookbook by Julee Rosso & Sheila
Lukins, I haven’t used buttermilk much
in my kitchen. When you taste how
incredible Diane St. Clair’s buttermilk is from her farm in Vermont, you’ll
understand how using a really fresh product can truly make all the difference
in a recipe.
This cake took no time at all and was so moist and
delicious!
CAKE
1 ¾ cups unbleached all-purpose flour
1 cup granulated sugar
1cup packed light brown sugar
1 teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter
1 cup unsweetened cocoa powder
1 cup buttermilk
2 eggs
2 teaspoons vanilla extract
Buttermilk Glaze
1 cup confectioners’ sugar
¼ cup buttermilk
1 teaspoon vanilla extract
Preheat the oven to 350 degrees. Liberally butter a 9x13 baking pan.
In a large bowl, stir together the flour, both sugars,
baking soda, an salt.
In a saucepan over medium-high heat, combine the butter,
cocoa, and 1 cup of water. Bring the
mixture to a boil, stirring constantly, just until the butter melts.
Using a handheld mixer on medium speed, beat the chocolate
mixture into the dry ingredients, then beat in the buttermilk, eggs, and
vanilla. Stop and scrape down the sides
of the bowl, and beat again until the batter is completely smooth. Turn into the prepared pan and bake for 20 to
25 minutes, until a tester inserted in the center comes out with a few crumbs
clinging to it. Let cool completely in
the pan.
To make the glaze, beat together the confectioners’ sugar,
buttermilk and vanilla in a small bowl.
When the cake is cool, pour the glaze over the surface, spreading with a
spatula to reach the edges. Let the
glaze set for 15 minutes before cutting and serving.
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