Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 325 degrees. Butter 2 8-inch round cake pans. Line with nonstick sprayed wax paper. Lightly dust with flour. | 2. Mix butter and buttermilk (and the melted chocolate). If you have no buttermilk, just get a teaspoon of lemon juice or vinegar and add enough milk to make one cup. Add 1 cup sugar to egg whites and beat until they form peaks. With remaining 1/2 cup of sugar, beat egg yolks until thick. | 3. Add yolk mixture to buttermilk mixture. Alternately add egg whites (about a third at a time) and flour into the buttermilk/yolk mixture. Stir until smooth, but don't overmix. | 4. Divide into pans and bake for 30 minutes or until inserted knife comes out clean. Cool for 5 minutes. Remove from pan. Assemble with your own frosting or --. | 5. Topping: Whip 2 cups of heavy cream + 3 tablespoons sugar. Spread about a quarter of the whipped cream between the layers. Finish decorating cake with remaining whipped cream. Sprinkle shredded chocolate evenly over top and sides of cake. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/2	cup		684.0	31.428	21.372	57.6
buttermilk	1	cup		-	-	-	-
sugar	1 1/2	cups	divided	479.7	90.012	15.015	7.4879999999999995
egg	3		seperated	214.5	1.08	18.84	14.265
flour	1	cup	sifted	364.56	26.8128	31.7604	17.346
chocolate	3	ounces	unsweetened melted	49.3281	8.0541	1.7519999999999998	1.2247
frosting				-	-	-	-
chocolate			shredded	49.3281	8.0541	1.7519999999999998	1.2247

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.