Chocolate Buttermilk Cake Parfaits
Chocolate Buttermilk Cake Parfaits is a side dish that serves 12. One portion of this dish contains approximately 5g of protein, 19g of fat, and a total of 388 calories. For 45 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. If you have baking powder, granulated sugar, buttermilk, and a few other ingredients on hand, you can make it. 63 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Sugar Dish Me. Taking all factors into account, this recipe earns a spoonacular score of 28%, which is not so great. Try Chocolate Cake and Berry Parfaits, Homemade Chocolate Cake with Chocolate Almond Buttermilk Frosting, and Chocolate Buttermilk Cake for similar recipes.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 35 minutes
Ingredients:
1 teaspoon baking powder
2 teaspoons baking soda
1 cup buttermilk
2 eggs
1¾ cups all-purpose flour
1 small jar of microwaveable hot fudge
2 cups granulated sugar
1 cup heavy whipping cream
1 teaspoon peppermint extract
1 teaspoon salt
1 cup strong brewed coffee
2 tablespoons confectioner's sugar
¾ cup unsweetened dark cocoa powder
1 teaspoon vanilla
½ cup vegetable oil
Equipment:
oven
hand mixer
whisk
bowl
toothpicks
stand mixer
microwave
Cooking instruction summary:
Pre-heat the oven to 350. Lightly grease and flour two 9-inch round cake pans (OR make cupcakes!!! This is the same cake recipe I used for my dad's birthday cupcakes and it is the best from-scratch chocolate cake ever. Seriously.)In a large bowl whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.Make a well in the center and add the eggs, coffee, buttermilk, and vanilla. Beat for two minutes with a hand mixer set to medium. The batter will be very thin.Pour into the prepared pans and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.Let the cakes cool completely.Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, confectioner’s sugar, and peppermint extract on medium to medium high speed until stiff peaks form.Microwave the hot fudge according to package instructions.Cut the cakes into one inch cubes and layer them into glasses or a large parfait serving dish. Drizzle the cake cubes with the hot fudge, and then spread with the whipped cream. Repeat the layering until you’ve filled the glass or serving dish up to the top.Serve or refrigerate immediately.
Step by step:
1. Pre-heat the oven to 35
2. Lightly grease and flour two 9-inch round cake pans (OR make cupcakes!!! This is the same cake recipe I used for my dad's birthday cupcakes and it is the best from-scratch chocolate cake ever. Seriously.)In a large bowl whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.Make a well in the center and add the eggs, coffee, buttermilk, and vanilla. Beat for two minutes with a hand mixer set to medium. The batter will be very thin.
3. Pour into the prepared pans and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
4. Let the cakes cool completely.Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, confectioner’s sugar, and peppermint extract on medium to medium high speed until stiff peaks form.Microwave the hot fudge according to package instructions.
5. Cut the cakes into one inch cubes and layer them into glasses or a large parfait serving dish.
6. Drizzle the cake cubes with the hot fudge, and then spread with the whipped cream. Repeat the layering until you’ve filled the glass or serving dish up to the top.
7. Serve or refrigerate immediately.
Nutrition Information:
covered percent of daily need
