Can’t Sleep? Craving Chocolate? This quick brownie is your late night partner in crime. Five minutes simple one bowl mix, 25-30 minutes baking, and you’ve got chewy edges, gooey center and zero regrets. Perfect for one or two if you’re feeling like sharing. (But honestly, why share?)
Every now and then I try a new recipe just to shake things up even though I already have a few favorites. I recently made a buttermilk chocolate cake from another blog. (Here I am about to taste test.) It looked promising and had that classic feel but when I took a bite something was missing. It wasn’t bad, texture was nice, but the flavor was surprising flat. I realized it came down to salt. The recipe used only 1/4 teaspoon to balance over 4 cups of dry ingredients and 2 cups of liquid. It reminded me of how important salt is in a chocolate cake where it enhances depth and balance. So, today I’m revisiting some of my own buttermilk chocolate cake recipes that I believe do it right.
It’s a baker’s secret! It adds moisture, tang and tenderness. Combined with cocoa or melted chocolate and the right amount of salt it creates a richer more developed flavor. The recipes following show how a few choices like buttermilk and seasoning make all the difference.
The recipe I tried also skipped vanilla extract which is a small but mighty ingredient. Even in a rich chocolate cake a teaspoon of vanilla adds warmth. Then there’s butter. I almost always use salted butter. Some bakers swear by unsalted for precision but I’ve baked this way for years and I love the flavor balance it brings. I estimate it brings 1/4 teaspoon salt per 1/2 cup which I take into account loosely. But mostly I just go by taste. So, between buttermilk, salt, vanilla and salted butter these cakes hit all the right notes.
Devil’s Food Chocolate Pound CakeWhy I Love It: Ultra chocolatey and rich without being too sweet. The buttermilk helps tenderize the crumb and the generous amount of cocoa keeps the flavor deep. And lets not forget the salt.
Flavor builders:
1 Cup cocoa powder
1/2 Teaspoon salt
Buttermilk + butter for moisture and flavor
German Chocolate CakeWhy I Love It: A classic that gets better the next day. Melted German chocolate, buttermilk and a touch of extra salt make this complex.
Flavor builders:
Buttermilk for tang and softness
1/4 to 1/2 Teaspoon salt (self-rising vs all-purpose)
Rich frosting finishes it off beautifully
Why I Love It: Fun, nostalgic and a little unexpected. The cola adds sweetness and moisture but it’s the buttermilk that makes the texture perfect. Salt brings it back from being too sweet.
Flavor builders:
Hot cocoa
Cola
Butter syrup
Buttermilk
Salt for balance
Trying that new recipe reminded me of something important, chocolate cake needs balance. Just a small tweak like adjusting the salt can turn a fine cake into one you crave. If you’ve never baked with buttermilk or if your chocolate cakes have felt a little bland lately try one of these. They’re not just chocolate cakes with buttermilk but cakes where each ingredient knows its role.
This Version Is Worth TryingThank you Ina Garten and Will … Giant Crinkled Chocolate Chips
Amazing variation to a great brownie recipe. And what brownie is really that good without nuts! I’ve added a nut crust that is just beyond rich and delicious. These three giant flavors make for an A+ dessert! BTW, no electric beater needed!
Still in search of the best Malted Milk Chocolate Cupcakes and yet to find a clear malted taste. Even after the addition of malted milk powder the chocolate smothers the taste in so many recipes. So, I refer you to this cupcake recipe. I find has the best malted taste so far. For the frosting … yes, adding malted milk powder does give it a more malt taste. Just add a bit of malted milk powder to your chocolate frosting recipe … hold up on some of the cocoa. Give it a taste test (add more malted if needed) until it has the flavor you’re after. Here’s the frosting recipe I used and just added the malted milk powder to taste. (You will need to add more liquid for the frosting consistency.) Enjoy!
What a surprise! My first bite … between fudge and brownie … Not too sweet chocolate flavor with roasted nuts. Chocolate Salami is an Italian and Portuguese favorite. But I have to admit while I lean to the Portuguese side I did add Amaretto instead of Port. Your choice of liqueurs is extensive. Just make it something that goes with chocolate and coffee. Exactly … What doesn’t? Not into a liqueur? Just add a little more coffee in its place.
I came across this dessert at a family reunion. Other foods from that wonderful day I have yet to try my hand. These are coming soon.
Pastéis de Nata
Bolo Levedos
Why fuss over Hot Chocolate! Because it makes a difference in taste. Milk chocolate or dark, milk or water, whipped cream or marshmallow … these all count. As a kid my hot chocolate had to be mild, sweet but not too sweet, and rich not watery. This hits it all. So, when I want to feel like a kid again I make this delicious drink.
If your friends and family have different taste ideas try this Hot Chocolate Bar.
Someone special asked for this. Sounded so good … I was into it! I mean, who doesn’t like chocolate and peanut butter in a salty crust!
Recipe is right out of Baking Made Easy, and this was really easy! I noted the magazine gave Kate Wood credit. So, I had to check her out! If you’re curious here she is. She has some good eats! I often like to speed up a recipe, impatience. Most often it turns out well. This is one! Enjoy a really tasty cheesecake-like pie with a smidge of chocolate ganache.
Halloween isn’t just for kids! Here are rich and moist Devil’s Food Cakes that will please the whole family!
When putting together the Citrus Ricotta Cookies I noticed an additional recipe by Beads and Basil in Values, an Owasso & Collinsville Values Magazine. I knew if I baked these first I’d be making them mostly for me. Chocolate is a favorite flavor of mine. Not that my visiting family friend wouldn’t enjoy chocolate too but he had his heart set on the Citrus Cookies. My thought about the triple chocolate cookie was … Is it going to be too chocolatey? You might be thinking nothing is too chocolatey! To me when there is too much I can’t appreciate the other additional flavors. This is not the case. It truly is a cookie with at least two distinct chocolate flavors, a hint of vanilla and crunch of toasted pecans. Enjoy this recipe I’ve revised slightly to make a smaller bounty without losing the brownie-like chocolatey cookie that amazingly hangs onto its moistness (unlike most brownies).
© 2026 kitchengetaway.com
Theme by Anders Noren — Up ↑
