Chocolate Buttermilk Cake

Total Time:

75 mins

Serves:

8-10 servings

Ingredients

CAKE
1¾ cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs
1 cup buttermilk
1 cup strong black coffee, cooled
½ cup vegetable oil
1 tsp vanilla extract

CHOCOLATE GANACHE
8 oz dark chocolate, chopped
1 cup heavy cream
2 tbsp butter

VANILLA WHIP
1½ cups heavy cream
⅓ cup powdered sugar
2 tsp vanilla extract

RASPBERRY COULIS
2 cups fresh raspberries
½ cup granulated sugar
2 tbsp lemon juice
1 tbsp cornstarch

CARAMEL GOCHUJANG SAUCE
1 cup granulated sugar
6 tbsp butter
½ cup heavy cream
1 tsp gochujang paste
½ tsp salt

Instructions

CAKE
Preheat oven to 350°F. Grease two 9-inch round cake pans.
Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
In separate bowl, beat eggs, buttermilk, coffee, oil, and vanilla.
Combine wet and dry ingredients until just mixed.
Divide between pans and bake 28-30 minutes until toothpick comes out clean.
Cool completely before removing from pans.

CHOCOLATE GANACHE
Place chopped chocolate in bowl.
Heat cream until just simmering, pour over chocolate.
Let sit 2 minutes, then whisk until smooth. Stir in butter.
Cool until spreadable consistency.

VANILLA WHIP
Whip cream, powdered sugar, and vanilla to soft peaks.
Refrigerate until ready to use.

RASPBERRY COULIS
Simmer raspberries, sugar, and lemon juice for 5 minutes.
Mix cornstarch with 1 tbsp water, stir into berries.
Cook 1 minute more, then strain if desired. Cool completely.

CARAMEL GOCHUJANG SAUCE
Heat sugar in heavy saucepan until amber caramel forms.
Carefully whisk in butter, then cream.
Remove from heat, stir in gochujang and salt. Cool slightly.

ASSEMBLY
Place one cake layer on serving plate.
Spread half the ganache over first layer.
Add second cake layer.
Spread remaining ganache on top.
Pipe or dollop vanilla whip around edges.
Drizzle raspberry coulis decoratively.
Finish with caramel gochujang sauce drizzled on top.