Buttermilk Chocolate Cake with Roasted Almond

After making the buttermilk pancakes, guess what?!?!? I had some leftover buttermilk!! Well... what should I do with it?

This week, hubby and I have been pretty busy and throughout the whole week, we have only been home for dinner probably twice! Very rare for us indeed! I only chance I could use up the buttermilk is to make something for home fellowship on friday! How about a buttermilk cake?

Ingredients:

1 1/3 cups plain flour

1 tsp bicarb soda

1/3 cup of cocoa powder

1 cup caster sugar

1 cup buttermilk

2 eggs

125g butter, meleted, cooled

1 tsp vanilla essence

handful of almond flakes, roasted on dry pan

1) Preheat oven to 180C. Line the base of a 20cm round tin with baking paper

2) Sift flour, bicarb soda and cocoa powder into a large bowl. Stir in sugar. Combine buttermilk, eggs, melted butter and vanilla in a jug. Make a well in the centre of flour mixture. Pour in buttermilk mixture. Then beat on low speed until combined. Then increase the speed to high and beat for a further 3-4 minutes or until thick and creamy.

3) Pour mixture into tin and bake for 45 min. Allow to cool in pan for 5 min, then turn out onto wire rack and cool completely.

4) To make the icing, cream 20g butter, and slowly add sifted icing sugar (just continue to add until it reaches your desire sweetness). Continue to beat and add in 1.5 tbsp sifted cocoa powder.

5) Spread the chocolate icing on top of the cooled cake, and sprinkle with the roasted almond.

This cake is so easy to make - basically it's just adding the wet ingredients to the dry ingredients then bake! Such an easy recipe to make on a week night!