Chocolate Buttermilk Cake
2 layer 8" cake 2" high, or 2 layer 9" cake 1 1/2" high, or 13" x 9" sheet cake
2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon nutmeg, grated
1 1/2 teaspoons baking soda
4 ounces unsweetened chocolate
1 cup butter or margarine, room temperature
1 3/4 cups granulated sugar
4 large eggs
1 1/3 cups buttermilk
1 teaspoon vanilla extract
Preheat oven to 325°F. Grease pan(s) using Pan Release.
In a medium mixing bowl, sift flour, salt, nutmeg, and baking soda together. Melt chocolate in a double boiler or in microwave for 30 second intervals on half power. Stir to make sure all chocolate is melted. Set aside to cool slightly. In a large mixing bowl, cream butter and sugar together until light and fluffy. Scrape bowl. Add eggs, one at a time, beating well after each addition. On low speed, add the flour mixture and buttermilk alternately, beginning and ending with flour. Stop as necessary to clean sides of bowl with a spatula. Beat until well blended. Stir in vanilla and cooled chocolate, blending until the color is even.
Pour the batter immediately into the greased pans. Tap pan on the countertop to release large air bubbles. Bake until done (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). Within 5 - 10 minutes, remove the cake from the pan and place on a cooling grid until cake is room temperature. See chart for baking times.
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