Buttermilk Chocolate Cake

When I was a little girl I loved making a chocolate cake and still do. I would beg my granny to make it every time I was at her house, which was pretty much every weekend. So, to say that I’ve made this cake more than a few times is an understatement. It’s a classic, and the way I see it is if it’s not broke why fix it?

We all know the best way to eat chocolate cake is straight out of the oven topped with butter. At my house, we aren’t a huge fan of frosting, so I used a chocolate glaze instead. It complemented the cake perfectly, giving it a little added sweetness without being too overpowering.  The glaze also gave the cake a great added crunch, almost giving me hostess ding dong vibes. And please tell me who doesn’t want that in their life?

Chocolate Cake


  • 2 cups of sugar
  • 2 eggs
  • 1 stick (1/2 cup) of butter
  • 1 cup of boiling water
  • 3/4 cups of cocoa
  • 1 3/4 cups of plain flour
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon of salt
  • 1 cup of buttermilk
  • 2 teaspoons off vanilla


  • Preheat oven to 350º
  • Bring water to boil, add cocoa and set aside
  • In a large bowl combine eggs, sugar, butter and vanilla
  • Add dry ingredients and buttermilk, mix well
  • Finally add cooled cocoa mixture
  • Pour in a greased bundt pan, bake 35-40 minutes
  • Let cake cool, then evenly pour chocolate glaze over cake

Glaze Ingredients

  • 1 1/2 cups powdered sugar
  • 2 tablespoon light corn syrup
  • 1 teaspoon vanilla
  • 1 – 3 tablespoons water
  • 1/4 cup & 2 tablespoons of cocoa

This glaze is easy peasy, just whisk all the ingredients together until smooth.

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