This cake was the very first dessert we ever made at Cooking by the Book. Back in 1988, the same year Northwest Bounty was published. We turn to this recipe at least once a year, and, if you make it, you’ll find it on your favorites list for sure.
The flavor comes from that magical blend of cocoa and buttermilk you will find in many recipes. There are variations of this cake all over the planet. You may have tried Texas Sheet Cake, which has a recipe that generally mirrors what you see here — typically all butter instead of using shortening, more or less cinnamon, … The variations are ones you might have a difficult time differentiating in your mouth.
I will say that there is one rival for this recipe: Cocoa Buttermilk Birthday Cake from Baking by Dorie Greenspan. This recipe is baked in one layer and is definitely “flat.” The baking soda here is not for height; it is to pair with the buttermilk. Dorie uses more butter, more eggs and more chocolate for a batter that is made conventionally in two round cake pans. I’ll post the Dorie recipe soon, for we always serve a chocolate cake at Easter to celebrate spring. You know, spring, when there is no more snow.
Which recipe do I prefer? I regret that I cannot tell you my preference today. I have to go out, make them both and then give you an educated answer. I’m happy to do that for you. I owe that to you. The trick will be getting my wife on board. Big trick.
Buttermilk Chocolate Cake with Cocoa Glaze
Yield: serves 12+
Ingredients:
For the cake:
- 2 cups all-purpose flour
- 2 cups sugar
- ½ cup butter
- ½ cup shortening
- 3 tablespoons cocoa
- 1 cup water
- 2 eggs, beaten
- ½ cup buttermilk
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- 1 teaspoon vanilla
- ½ teaspoon salt
For the glaze:
- ½ cup butter
- 6 tablespoons milk
- 3 tablespoons cocoa
- 1 pound powdered sugar
- Sprinkles [optional]
Preparation:
To make the cake, preheat the oven to 350°. Put flour and sugar in large mixing bowl and mix well.
Combine butter, shortening, cocoa, and water in medium-sized saucepan and bring to a boil. Pour it over flour-sugar mixture. Mix lightly and add eggs, buttermilk, baking soda, cinnamon, vanilla and salt. Mix well and pour into greased and floured 11- x 14- x 1’/2-inch pan. Bake in the oven for 20 to 25 minutes.
To make the glaze, put butter, milk, and cocoa in a medium sized saucepan and bring to a boil. Let it cool a bit and then put in a mixing bowl with powdered sugar and beat until mixture thickens. Spread over cake while still warm. If you want some visual excitement, sugar sprinkles are suggested.
Source: Northwest Bounty by Schuyler Ingle and Sharon Kramis [Simon and Schuster, 1988]
Photo Information: Canon T2i, EFS 60mm Macro Lens, F/4.0 for 1/30th second at ISO‑200