This Sunday, I was taking stock of my posts uptil now.....and suddenly it hit me, that I don't have any post on "chocolate cake"!! Now, THAT, is an utterly shameful moment for a chocoholic like me! You know, I am that kind of a person whom you can wake up at 2:00 a.m. (not 12:00, as I usually sleep at 12...;)....lols), serve me chocolate, and I'll forgive you for the sin you've committed in waking me up!
Anyways.....after this moment of realization, I was devastated and depressed. Now, there is no better a cure for depression, than "chocolate"!.....even if the depression springs from chocolate itself! And so I went about my task of preparing a chocolate treat for me and my blog baby.....
My obsession with cakes simply seems to have no end! If I'm short on time I prefer baking cupcakes; and if I really want to indulge, I go for BIG cakes! However frostings are reserved only for special occasions, as firstly, whipped cream still has to make an entry in my local market; and secondly, for me a cake is delicious only if it's able to stand by itself in the flavor department....no trappings required! No....I'm not against frosting, it's just a matter of personal preference. For me, "efforts required" are inversely related to "my-interest-in-the-recipe".....lesser the sweat, better it is with me...;)
So here comes another minimal effort cupcake recipe that uses Buttermilk (aahh....my new fav these days!).
This recipe is from the multi-talented Jessie's site cakespy. She is a cake detective, writer and illustrator; and has many books to her credit (her new book: The secret life of baked goods is in bookstores now!). Coming to the recipe, it looks like lots of ingredients...but it's just mix-and-bake....and voila!! you're done.
Have you ever tried baking cakes/ muffins (apart from devil's food cake) with buttermilk??....not yet??
Do it.....I'm sure you'll get addicted, just like me!
Buttermilk cakes are so moist, soft and flavorful...you just can't get enough of them!!
Not only do they taste delish...they look awesome too. Buttermilk makes for a crusty top and mellowy centres; without over-browning the tops. Its tartness adds a beautiful contrast to the sweetness of the cake, without being over-powering.
Just look at the perfectly cracked tops!
Aren't these just perfect for anytime snacking?!
