Chocolate Slab Buttermilk Cake

By Shadesofcinnamon

There is nothing more comforting than chocolate and cake, and this chocolate slab buttermilk cake ticks all the boxes. It is quick and easy to make, and can be made in one pot without having to use every bowl in your kitchen. Less washing up and minimum fuss gives you more time to enjoy it. Make it from slabs of your favourite dark chocolate to suit your personal taste, and I can promise you the result will be perfect.

It is an understatement to say that I am addicted to Lindt's dark chocolate with Intense Lime. Somehow that bitter lime is the perfect combination for dark chocolate, so I decided to add grated lime zest with cranberries to my topping. I loved the taste, but you can add any of your favourite toppings or just use the Chocolate Buttermilk Frosting . The frosting is also made with dark chocolate, which makes it a perfect sweetness, silky smooth and creamy.

Four Steps to a Chocolate Slab Cake:

  • Quick and easy using only one pot, make sure it is large enough to hold all the ingredients.
  • Combine the sugar, chocolate, butter and water in a large pot and slowly heat until the chocolate is melted, and the mixture is smooth.
  • Remove it from the heat and cool slightly before sifting the flour, bicarb and cocoa directly into the pot, and just whisk it until combined.
  • Whisk in the egg and egg yolk and the buttermilk and its ready for the oven.

The full recipe for the cake and creamy frosting below.

FOR THE CHOCOLATE BUTTERMILK FROSTING

  1. Preheat oven to 160ºC / 320ºF.

  2. Grease and line a 20cm square cake tin or a 15x30cm tin

  3. Combine the sugar, chocolate , butter and the water in a large saucepan and stir occasionally over a low heat until the chocolate is melted and the mixture is smooth.

  4. Remove from the heat and cool slightly, then sift in the flour, bicarbonate of soda, and cocoa. Whisk until smooth.

  5. Whisk in the egg and yolk and the buttermilk. Beat until smooth.

  6. Pour into prepared baking pan and cook for 40-45 minutes or until cooked.

FOR THE CHOCOLATE BUTTERMILK FROSTING

  1. Melt the chocolate in a bowl over a pan of simmering water, stirring until the chocolate is melted and smooth. Allow to cool to just above room temperature.

  2. Beat the butter in an electric beat until creamy, then add the room temperature chocolate and beat for about 5 minutes until creamy and soft.

  3. Beat in the sifted icing sugar and vanilla extract.

  4. Spread over cooled cake and decorate as you like.