Chocolate Chicory Buttermilk Cake
Cuisine: Southern
Serves: 8
  • Make a liquid out of the following:
  • 1 cup hot water
  • ½ cup Hershey's powdered dark chocolate
  • 2 teaspoons instant coffee/expresso
  • 2 teaspoons vanilla
  • ¾ cup brown sugar
  • ½ cup buttermilk (or full fat plain yogurt or sour cream (the small individual yogurt is about ½ cup)
  • Mix together:
  • 1 stick butter
  • 1¼ cups sugar
  • 2 eggs
  • Stir together:
  • 1⅓ cup all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • For the icing:
  • 2 sticks of unsalted butter
  • 2 cups of powdered sugar
  • 1 large egg yolk
  • 1 tablespoon each coffee liqueur, vanilla, and very strong coffee with chicory (or instant expresso)
  1. Preheat oven to 350.
  2. Mix the hot water, chocolate powder, coffee, vanilla, sugar, and buttermilk.
  3. While that is cooling beat well the butter, then add the sugar and the eggs.
  4. Now start alternatively adding the dry ingredients with the liquid to the butter/sugar/egg slurry till they are fully incorporated.
  5. Pour into 8" greased and floured cake pans (or, if you're having a Martha moment, you can do the paper lined version...) and bake for about 35 minutes.
  6. For the icing beat the butter till very light and add the powdered sugar.
  7. Mix the yolk, coffee liqueur, vanilla and coffee and add gradually to the butter mixture.
  8. If desired add a couple of teaspoons of very finely ground coffee with chicory.
If you freeze the layers for about an hour the cake will be easier to frost and will pick up fewer crumbs.
Recipe by The FrangloSaxon Cooks at