Best Ever Double Chocolate Buttermilk Cake Recipe - Light and airy, with a decadent crumb, this double chocolate buttermilk cake makes a great accompaniment to a cup of coffee in the afternoon or after dinner.

I love all kinds of cakes, especially chocolate, but this cake has been my go-to recipe when I need to whip something up in a jiffy.

The cake itself comes together in 10 minutes and it needs about 35 minutes to bake.

Just like other cakes, you start by creaming the butter with the sugar, until light and fluffy. For best results, make sure the butter is at room temperature. Soft enough for your finger to leave an imprint when pressed, but not so soft that your finger easily presses through it.

The eggs are then added, one by one followed by the buttermilk and International Delight coffee creamer alternately with the dry ingredients – flour, cocoa powder, baking soda and a pinch of salt.

Best Ever Double Chocolate Buttermilk Cake Recipe

Light and airy, with a decadent crumb, this double chocolate buttermilk cake makes a great accompaniment to a cup of coffee in the afternoon or after dinner.

Total time: 45 minutes

Servings: 20 pieces

Ingredients

2/3 cup butter, softened
1 1/3 cups granulated sugar
2 eggs
1 1/2 teaspoons vanilla
3/4 cup buttermilk
1/3 cup International Delight chocolate caramel coffee creamer
2 cups all-purpose flour
2/3 cup unsweetened baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt

Ganache

1 1/2 cups semi-sweet chocolate chips
1 cup International Delight chocolate caramel coffee creamer

Instructions

Heat the oven to 350F. Line a 13X9" baking pan with parchment paper. Set aside.
In a mixing bowl, with the paddle attachment on, beat on medium-low speed the butter and the granulated sugar about 3 minutes or until fluffy.
Beat in eggs, one at a time, until smooth.
Stir in 1 1/2 teaspoons vanilla.
Gradually beat in the buttermilk and coffee creamer alternately with flour, cocoa powder, baking soda and salt.
Stir just until smooth.
Spoon the cake batter into the prepared pan and bake in preheated oven for about 35 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and cool completely.

Ganache

In a heatproof bowl, add the chocolate chips and coffee creamer. Microwave in 30 minutes intervals until the chocolate is melted and the ganache is smooth.
Pour the ganache over the cake and let set before cutting into pieces.