Cornmeal Buttermilk Cake with Chocolate Buttermilk Frosting

Added by Kelly @ Evil Shenanigans on May 17, 2011 in Cakes, Desserts

Prep Time 20 Minutes Cook Time 30 Minutes

Servings 10

Difficulty Easy

Ingredients

• FOR THE CAKE:
• 1-¾ cup All-purpose Flour
• ⅓ cups Yellow Cornmeal
• 1 teaspoon Baking Powder
• ½ teaspoons Baking Soda
• ½ teaspoons Salt
• 1 cup Sugar
• ½ cups Packed Light Brown Sugar
• 8 Tablespoons Butter, Melted
• 1 cup Buttermilk
• 1 teaspoon Vanilla
• 4 whole Eggs At Room Temperature
• _____
• FOR THE FROSTING:
• 4 ounces, weight Semi Sweet Chocolate Melted
• 2 sticks Butter, At Room Temperature
• 1 teaspoon Vanilla
• ¼ cups Cocoa Powder
• 5 cups Powdered Sugar
• ⅓ cups Buttermilk

Preparation Instructions

Heat the oven to 350ºF and spray two 8-inch pans with non-stick cooking spray.
In a large bowl sift together the flour, cornmeal, baking powder, baking soda, salt, sugar, and brown sugar. In a medium bowl whisk together the butter, buttermilk, vanilla, and eggs until well-combined.
Pour the wet ingredients into the dry and mix until there are no large lumps of flour remaining. A few small lumps are fine. Divide the batter between the prepared pans and bake for 25 to 30 minutes, or until the cake pulls away from the side of the pan and springs back when gently pressed in the center. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
While the cake cools, prepare the frosting. In a large bowl cream together the melted chocolate and butter until smooth and creamy.
Add in the vanilla, cocoa powder, and powdered sugar and begin mixing. Slowly add in the buttermilk until the frosting reaches your desired spreading consistency. If the frosting is stiff, feel free to add a few more drops of buttermilk.
Once the cake is cool, frost and decorate as desired.
Enjoy!