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ISO Dark Chocolate Cake Recipe with Buttermilk, Egg Whites, and Baking Soda!

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Does such a cake exist?

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  1. I know others will want to know, so I'll ask - why those specific ingredients? Are those items all you have or are there ingredients you're trying to exclude? Obviously, you're going to need some type of sweetener and chocolate or cocoa.
    For example, this recipe: https://www.yummly.com/recipe/Homemad...
    has all those ingredients, but also quite a few others.

    5 Replies
    1. re: gmm

      Oh yes, I will need a sweetener, I don't care if it's white, light brown, or dark brown sugar. And of course cocoa and/or chocolate.

      I like cakes made with buttermilk and baking soda where the egg whites are folded in at the last for leavening. Such as German Chocolate cake. I don't particularly like the taste of baking powder in cakes.

      I'm a little weird, I guess

      1. re: drloripalooza

        you shouldn't taste the baking powder. If you use the non aluminum type you won't.

        1. re: magiesmom

          Where would I find the non-aluminum type? Would I have to order it (I live near Burlington VT and I have never seen it at WS.) Sorry but I need to bake the cake tomorrow! I may just have to go with a baking powder cake! :D

          Thanks!

          1. re: drloripalooza

            Rumford is pretty readily available. If you have a grocery store with a natural food section, sometimes they'll have aluminum free baking powder with the baking products.

            1. re: drloripalooza

              Rumford is widely available.
              Also, you can easily make baking powder for 1 teaspoon of baking powder, mix 1/2 teaspoon cream of tartar with 1/4 teaspoon of baking soda and 1/4 teaspoon cornstarch.

      2. Makes 3-8" rounds

        225 g Butter
        153 g Dark Brown Sugar
        225 g Sugar (+5g)
        2 Eggs, separated
        1 cup Buttermilk
        2 tsp. Vanilla
        1 tsp. Almond Extract
        339 g Flour
        114 g Cocoa Powder
        2 tsp. Baking Powder [if you want substitute 1/2 tsp baking soda, 1 tsp cream of tartar and 1/2 tsp cornstarch]
        1 tsp. Baking Soda
        1 tsp. Salt
        1 cup Coffee, very strongly brewed

        Cream softened butter with brown sugar and 225 g of granulated til light and fluffy. Add egg yolks and beat again.

        Combine buttermilk with the extracts. Whisk separately the dry ingredients.

        Add half of flour mixture to butter/sugar/egg mixture, then half of buttermilk, the rest of the flour mixture, and the remaining buttermilk. Stir in coffee.

        Beat egg whites til foamy. Add the extra five grams of sugar and beat til stiff peaks form. Fold in 1/4 of the egg whites to lighten the batter, then fold in the remainder.

        Bake at 350 F for 30-40 minutes, depending up pan depth.