Originally Posted by Rochelle1
Which one of these cake recipe is rich, dark and moist. That a novice would do with out spoiling? I'm no novice but i have problems with creaming method cakes and sponge when it comes to Chocolate cake. Been having a warm time finding a delicious moist one that works for me.
PS is there something I can use to substitute buttermilk?
Definitely the fudge brownie cake. Rich, dark, moist, almost doesn't need icing. The creaming part is really not hard; just cream the butter and sugar for a few minutes, it'll be fine. I guarantee I had no idea how to cream properly when I first baked this cake.
Re: buttermilk: I have seen posts from many here who use the souring method for buttermilk: 1 Tbsp vinegar plus enough milk to equal 1 cup. Stir together and let stand for 5 minutes. I have never tried it myself as I keep the powdered stuff on hand, but it is a popular alternative for many, including the pro's.