making connections through food

Super Easy Chocolate Buttermilk Cake

So, thank you to my friend IRL and online Kirsty Wilson for the inspiration to bake chocolate cake today!

I have hundreds of recipe books in my library, but, with a computer on the kitchen bench, Google always comes up with the goods. This recipe is from and I used the cake part of it only, with a tub of marscapone in the fridge, I used that for the frosting, though I am sure that the one with the recipe would be delicious too. I also omitted the blueberries. This recipe combines two of my favourite flavours in one cake…chocolate and cheesecake…yum!

Super Easy Chocolate Buttermilk Cake (ingredients I use are organic where possible)

1 1/3 cups plain flour

1 teaspoon bicarbonate of soda

1/3 cup cocoa powder

1 cup caster sugar

1 cup buttermilk

2 eggs

125gm butter melted and cooled

1 teaspoon vanilla essence


  1. Preheat oven to 180 degrees celsius. Lightly grease a 20cm (or thereabouts) cake pan (I used a springform because that’s what I have) and line the base with baking paper.
  2. Sift flour, bicarbonate of soda and cocoa powder into a large bowl (I sifted straight into the bowl of my Kitchenaid). Stir in sugar. Combine buttermilk, eggs, melted butter and vanilla in a jug. Make a well in centre of flour mixture. Pour in buttermilk mixture. Using an electric mixer (I used the Kitchenaid), beat on low speed until ingredients are all combined. Increase speed to high and beat for 3 to 4 minutes until the mixture is thick and creamy.
  3. Pour mixture into prepared pan. Bake for 40 to 45 minutes or until a skewer inserted in the centre comes out clean. Allow to cool in the pan for 5 minutes and then turn out to a wire rack to cool completely.

Marscapone Frosting

1 250gram tub of marscapone

1 250gm tub of creme fraiche

1 cup pure icing sugar

1 teaspoon vanilla bean paste


Combine all ingredients in a bowl. Using an electric mixer (again my Kitchenaid) beat on low speed until all combined then increase speed and beat until mixture holds stiff peaks, be careful not to overbeat or the mixture will go buttery!

Using a spoon or spatula spread the frosting over the cake, making tufts of the frosting so it looks like pretty peaks.