i had just enough buttermilk left to make one more cake, and so i turned to ina garten’s signature buttermilk chocolate cake recipe with a few tweaks, bells & whistles, of course. (that’s what the + stands for).
the recipe turns out a wonderfully moist cake with a chunky, homespun texture. i decided to whiz it up a bit by planting some poached pears into the batter. and then glazing the top of the cake with melted white chocolate and shaved almonds.
Buttermilk Chocolate Cake +
(makes one 9 inch round cake)
|Flour||1 ¾ cups|
|Sugar||1 ½ cups|
|Cocoa powder||¾ cup (I use either Cacao Barry or Valrhona)|
|Baking soda||1 tsp|
|Baking powder||3 tsp|
|Canola Oil||½ cup|
|Add-in & Toppings|
|Poached Pears||3 pears, sliced in half|
|White Chocolate||100g, just melted|
|Sliced almonds||¼ cup, toasted|
- Butter and flour a 9″ (diameter) x 4″ (depth) round cake pan. Line the bottom of the pan with a piece of parchment paper. Set aside and pre-heat oven to 350ºF.
- Sift all dry ingredients together into the bowl of your standmixer fitted with the paddle attachment. (You really do need to sift the cocoa powder b/c it has a tendency to clump).
- Mix all wet ingredients together in a small bowl and then, with the mixer on lowest speed, pour the wet into the dry. Mix until just combined.
- Place poached pear halves in the bottom of your pan (as shown in the picture above). The batter will push the pears out to the sides of the pan.
- Pour batter over the pears.
- Bake for 1 hour.
- Remove cake and let it cool for 20 minutes in the pan before inverting to flip and cool on the rack.
- When the cake is completely cool, melt some white chocolate (mine was melted but fairly thick, not quite tempered). Spread the white chocolate on top of the pears with a metal spatula.
- Then toast the almond slices and sprinkle on top.