Chocolate Chip Buttermilk Cake

Name: Chocolate Chip Buttermilk Cake
Ingredients: 1 cup [240 g] buttermilk, at room temperature; Scant 1 cup [210 g] egg whites (from 6 or 7 large eggs), at room temperature (see note); Scant 1 cup [210 g] egg whites (from 6 or 7 large eggs), at room temperature (see note); ½ cup [120 g] Crème Fraîche or sour cream, at room temperature; ½ cup [120 g] Crème Fraîche or sour cream, at room temperature; 1 tablespoon pure vanilla extract; 2¼ cups [320 g] all-purpose flour; 2 cups [400 g] granulated sugar; 4 teaspoons baking powder; 1 teaspoon salt; 1 cup [2 sticks or 227 g] unsalted butter, at room temperature, cut into 1 in [2.5 cm] pieces; ¾ cup [120 g] mini semisweet chocolate chips or chopped chocolate; ¾ cup [120 g] mini semisweet chocolate chips or chopped chocolate; 1 recipe Ultra Buttercream; 1 recipe Ganache; Chocolate curls, sprinkles, or chocolate pearls, for decorating (optional); Chocolate curls, sprinkles, or chocolate pearls, for decorating (optional); Chocolate curls, sprinkles, or chocolate pearls, for decorating (optional)

Preparation info

Makes •
12
large squares

Difficulty
Medium

Appears in

100 Afternoon Sweets

By Sarah Kieffer

Published 2024

About

I made a coconut version of this cake a few years ago while testing recipes for my website. My husband was enamored with the creamy buttercream, chocolate ganache, and chocolate chip cake base, even though he is not a fan of coconut. I made it again for his birthday with a plain vanilla base, and after he asked me to marry him again, I knew I had a perfect cake.

Ingredients

Cake
Dessert
Vegetarian

Ingredients

Method