The Dahlia Bakery Cookbook: Sweetness in Seattle
Tags: buttermilk oil-based cake
Recipe Reviews
Zosia from Toronto, ON
Very moist, chocolate-y, oil-based cake that relies on cocoa powder and bittersweet chocolate for its intense flavour.
This wasn’t the easiest cake to make in a cold kitchen as all of the ingredients needed to be warm to combine properly. I used a hot water bath ie kitchen sink filled with hot water, to warm ingredients that became too cool. Apart from that particular challenge, the batter came together easily.
I divided the batter between 2 pans instead of baking in one and later splitting the cake into layers; baking time was 30 minutes. I loved the trick of flouring the greased pans with a little cocoa powder mixed with flour…..the cakes released easily and there was no unsightly white flour residue. They baked up very flat without cake strips.
I frosted it with the fluffy chocolate sour cream frosting to make my husband’s birthday cake. He and all of the other chocoholics loved it
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