majormichel
Posted 16 Aug 2007 , 2:47pm
post #1 of 2
I just made Toba Garrett chocolate cake. While mixing in the buttermilk, the mixture became light like a whip cream texture and smooth. I was impress how the batter was so smooth. Now I am going to try buttermilk in all of my recipes. The chocolate cake puff so high while baking, it think the buttermilk contributed to this. 
Any thoughts, anyone!
1
reply
The acidity of buttermilk complements chocolate cake very well. With scratch cake recipes, be careful about substituting it for other ingredients, as the results may not be the same. Remember, scratch baking is a science, so any deviation from the written recipe can cause the whole thing to fail.
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