Buttermilk Chocolate Cake with Occelli® Butter
For the base:
250g sifted flour
1/2 teaspoon salt
30g unsweetened cocoa powder
113g Burro Occelli® at room temperature
2 large eggs
1 teaspoon vanilla extract
240 ml buttermilk
For the ganache:
227g milk chocolate
160 ml cream
10g Occelli® Butter
Sift the flour, salt and cocoa powder together in a bowl and set aside.
Cream the Burro Occelli® until soft, add the sugar and beat for another 2/3 minutes.
Add the eggs one at a time, beating well after each addition. Lastly add the vanilla and whisk for another minute.
Now add the flour and the buttermilk to the mixture, alternating flour and buttermilk. Start with the flour and finish with the flour as follows:
flour – buttermilk – flour – buttermilk - flour.
Divide the mixture in two 23-cm baking tins (or, as I did, in one high 18-cm baking tin and bake at 180°C for 25/30 minutes.
If you use the two baking tins, place on the rack in the middle of the oven, whereas if you use the 18 cm baking tin, place on the lower part of the oven.
When done, leave to cool and after approx. 15 minutes remove from the cake tin and leave to rest for at least one hour.
Break the chocolate into small pieces. Put the cream and butter in a saucepan and when it starts to simmer, remove from the heat and pour the mixture over the chocolate gradually, stirring; continue to add the cream until you have a firm and stable consistency. Leave to cool. As soon as it sets, it is ready for use.
Take the cooled base and line each layer with abundant ganache, coat the top and the circumference of the cake with the aid of a spatula. Leave to rest for an hour then serve.
For this recipe the following have been used: