Description
Buttermilk makes this chocolate cake moist and tender, while the easy ganache icing adds polish. This is a family favorite.
Ingredients
- ½ cup skim milk
- 4 (1 ounce) squares bittersweet chocolate, chopped
- 1 ½ cups all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups white sugar
- 1 cup unsalted margarine
- 4 large eggs
- 2 teaspoons Irish cream liqueur (such as Bailey’s®)
- 1 cup buttermilk
- ⅔ cup skim milk
- 2 tablespoons vegetable oil
- 8 (1 ounce) squares milk chocolate, chopped
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
- 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.
- Stir all-purpose flour
- whole wheat flour
- baking powder
- baking soda
- and salt together in a medium bowl.
- 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.
- 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.
- 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.
Prep Time: 25 mins
Cook Time: 1 hr
Total Time: 2 hrs 30 mins
Servings: 16