I invented this recipe all on my own. As far as I know, there is no such thing as buttermilk cake...until now.
1/4 cup butter (half stick)
1 2/3 cups buttermilk
2 1/3 cups flour
2 cups sugar
1/2 cup sour cream
2 large eggs
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
I've always wanted to use buttermilk in a cake recipe, but I didn't know which recipe use for this purpose. Every yellow cake recipe I have tried was dry.
So, I started with my wife's famous chocolate cake recipe, because it is moist. I subtracted the chocolate, substituted the water with buttermilk, and increased the amount of vanilla from 1 teaspoon to 1 tablespoon.
First, grease and flour your pan then preheat your oven to 350 degrees.
Cut up half a stick of butter (1/4 cup) and put it in a mixing bowl.
Bring 1 2/3 cups buttermilk to a boil and add to the butter. Let butter melt.
Now mix on low until well combined.
Add 2 1/3 cups flower and mix well.
Add 2 cups sugar and mix well.
Add 1/2 cup sour cream and mix well.
Add two eggs (without the shells) and mix well.
Add 2 teaspoons baking soda...
1 teaspoon salt...
and 1 teaspoon vanilla and mix well.
Pour batter into your greased and floured pan.
When it comes out of the oven, it will look like this.
Use a large biscuit cutter or some other large round object to cut out a piece of cake...
like this. Next you need to make the ganache to put on top. Here is how.
Lay out 6 oz. semi-sweet chocolate on a cutting board.
Shave it with a knife.
Chop it up even finer.
Trasfer it to a bowl and set aside.
In a small pot, boil 1/2 cup heavy cream (I did not have heavy cream, so I used evaporated milk).
Pour heated cream into bowl with chocolate and stir until chocolate is melted and well combined with cream.
Next, stir in 1 1/2 tablespoons vanilla extract.
Now top your yellow cake and eat!