This is the most amazing cake – it keeps beautifully and the results are quite stunning!
115g or 1/2 cup butter
125 g dark chocolate
1 cup sugar
1 tsp. vanilla
1 3/4 cup buttermilk
1 3/4 cup plain flour
1 tsp. baking soda
1/2 tsp. salt
1/2 teaspoon baking powder
50 g butter
50 g dark chocolate
Heat oven to 180 deg C. Grease a 22cm tin. Dust with cocoa.
Heat butter and chocolate in saucepan. When melted, add sugar and vanilla. Whisk in buttermilk and eggs. Add dry ingredients, whisk until smooth. Pour batter into tin.
Bake for 40 minutes or until skewer comes out clean. Turn out on wire rack to cool.
Heat 50 g butter and 50 g dark chocolate together in microwave, stirring every 30 seconds until melted. Pour over cooled cake.
Cook’s tip: We choose to use Tararua buttermilk for this cake with delicious results. Buttermilk is a versatile ingredient to have in the fridge – it adds tang and moistness to cakes, muffins, scones and pancakes and best of all the shelf life is quite incredible – it will be fine in the fridge unopened for weeks.