Irresistibly Rich Chocolate Cake with Buttermilk Twist

Dark, dense, and almost fudgy. The scent hits you first—cocoa, sugar, a hint of rich oil, slow warmth wafting from the oven. Not too sweet but enough to tease. Layers stacked, soaking a syrup that’s almost sticky, then slathered in a buttery glaze, glossy and firm but melting just slightly when you touch it. You slice it, crumbs scatter. The edge bits? Probably the best. No fluff, just straight-up chocolate goodness with a little twist to keep things interesting. Simple, honest, and it lingers on your tongue.

Why You’ll Crave It

• Velvety deep chocolate flavor that doesn’t overpower but holds strong.
• Moist texture thanks to buttermilk and a syrup soak—you won’t need extra sauce.
• A bit of tang from the buttermilk giving it character and balance.
• Buttercream frosting instead of heavy ganache; creamy, lightly sweetened, keeps it just right.

Baking this once, I almost ate the whole pan before anyone else caught on.

What You’ll Need

• Flour: 400 ml white all-purpose, smooth and soft like cloud dust, not sifted but ready to go
• Cocoa Powder: 200 ml unsweetened, dark and intense, the dust of chocolate dreams
• Baking Soda: 7 ml, lends just enough rise and airiness
• Eggs: 7 large, room temp—helps with rise and richness
• White Vinegar: 4 ml, adds a tiny bite and reacts with baking soda for lift
• Cane Sugar: 525 ml raw or granulated, sweet but not too sharp
• Coconut Oil: 160 ml, liquid, giving a subtle nutty scent instead of plain veg oil
• Buttermilk: 190 ml, thick and tangy, for moisture and bite
• Almond Extract: 10 ml, drops of warm subtle fragrance replacing vanilla

• Syrup Sugar: 100 ml, just under half a cup, melts easily
• Syrup Water: 190 ml, warm and ready to simmer
• Chocolate Frosting Butter: 275 ml unsalted, softened but not melting
• Avocado Oil: 45 ml, smooth and subtle
• Heavy Cream: 70 ml of 35%, chilled for richness
• Powdered Sugar: 1.1 liters, sifted and fluffy

Easy How-To

Prep and Dry Mix

Start by sliding the oven rack in the middle—not too high, not too low. Crank the heat to 175 ˚C (350 ˚F), that’s enough to get things bubbling but not scorching. Grab two 8-inch (20 cm) springform pans. Line them well, parchment snug, buttered and dusted with flour—that little facet makes sure the cake doesn’t cling or tear. In a big bowl, whisk together your white flour, cocoa powder, and baking soda, no skip. Let it sit; this little task stabilizes things.

Eggs and Sugar Froth

Bring out a mixer or hand beater. Pop the eggs in with vinegar and sugar. Blast it on high—don’t look away—beat for around 7 minutes until the bowl’s almost cold, the mix is airy and doubled but not too dry. It should look like thick mousse that jiggles just a bit.

Wet Meets Dry

Slowly pour the coconut oil, buttermilk, and almond extract into the frothy eggs on low speed to avoid splashing. Then, toss in the flour mixture fast but gently. You want it combined but not overworked—overmixing is the enemy of tender crumb. The batter will look dense but creamy, thick—don’t panic, that’s right.

Bake Time

Divide evenly between the pans. Tap a few times on the counter to release bubbles unhappy with life. Into the oven for about 58 minutes, plus or minus a couple. Check with a skewer near the 55-minute mark. Pull it out once it comes clean or with a few moist crumbs clinging—don’t overbake; it dries fast.

Cooling and Slicing

Leave the cakes to cool in the pans 10 minutes tops, then flip out on wire racks to cool completely—patience now. Once cool, slice each cake horizontally into two layers—careful, even but firm pressure.

Make the Simple Syrup

Put sugar and water in a saucepan over medium heat. Warm, stir until dissolved. Bring to a slow boil, then drop to a simmer for 2 minutes—don’t caramelize it. Let it cool before brushing.

Chocolate Frosting Magic

In a chilled bowl, whip butter, avocado oil, and cream until fluffy but still silky. Slowly mix in powdered sugar in batches. Whip hard but not stiff, smooth but not runny. Pipe or spread generously, ready for final assembly.

Layer and Glaze

Syrup each cake layer lightly—just a brush, not a soak. Stack with chocolate frosting in between layers, no skimping. Once tall, nurse the whole cake in a smooth coat of frosting. You can use an offset spatula or a bench scraper. Chill a bit or serve as is, texture changes just right after a while.

Good to Know

• Letting the syrup soak in is key; don’t skip or the cake will dry out fast.
• Room temp eggs help you get fluffier batter—don’t grab straight from fridge.
• The almond extract gives a subtle twist, but use cautiously; too much and it overtakes chocolate.

Serving Ideas

• Whip some lightly sweetened cream or sour cream on the side for tangy contrast.
• Fresh raspberries or sliced strawberries add brightness against dense chocolate.
• Sprinkle with flaky sea salt to amplify the chocolate notes.

Top Tricks

• Keep edges trimmed straight before slicing for neat layers.
• Use room temperature cream and butter for frosting—cold ingredients just won’t blend right.
• Double the syrup recipe if you want really moist, almost sticky layers, but go light when brushing.

Frequently Asked Questions

Can I use regular vegetable oil instead of coconut or avocado oil?

Yeah, totally. Vegetable oil works fine and won’t mess with the flavor much. Coconut and avocado oils just add a mild, richer scent and a bit of complexity.

How long can I keep this cake once frosted?

In the fridge, about 4 days if wrapped tightly. Bring it out to room temp before serving—that lets the frosting soften and the flavors open.

Can I make the syrup ahead of time?

Absolutely, let it cool and store in the fridge. Warm it slightly before brushing on cake to help absorption.