Buttermilk-Chocolate Cake

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Stir all-purpose flour, whole wheat flour, baking powder, baking soda, and salt together in a medium bowl.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': '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.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': '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.'}

📊 Nutrition Facts

Per serving (16 servings total)

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