Buttermilk is one of those magic ingredients. Whenever added to a cake batter, you can be sure that cake will be moist, keep well and have lovely texture and flavour. Buttermilk works excellent with cakes like orange or lemon cakes, butter cake andchocolate cakes especially.
Don’t stress if buttermilk isn’t something you keep in the fridge; you can use plain yoghurt instead and will still have really great results. I baked this cake in only a single layer, because I made that common mistake of not checking my ingredients before I started mixing and realised too late that I didn’t have sufficient flour for the full recipe. So I had to adjust as I’ve already started breaking eggs, etc.
Never mind… I want to encourage you to try the chocolate frosting of this recipe. It is so smooth and light. Make sure you use unsalted butter for it as salted butter is not ideal. It will be a lovely frosting for chocolate cupcakes too!