Mike Douglas was a TV personality in the 60's and 70's, for all you young'ns out there. He was an avid cook, and even penned a cookbook. This recipe was printed in a magazine in the 60's. I added some "coffee essence" to it to bring out the chocolate flavor. Instead of cake, I made cupcakes, and used a half recipe. Other than that, I followed the recipe exactly. These are not the best chocolate cupcakes I've ever had, but they're good.
Mike Douglas' Buttermilk Chocolate Cake, adapted
Rating: 8 out of 10
INGREDIENTS: 1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2-1/2 large eggs, room temperature, yolk and white separated
2 squares unsweetened chocolate, melted and cooled
1-1/4 cups cake flour, sifted, spooned lightly into cup
1/2 tsp. baking soda
1/4 tsp. sea salt
1/2 cup low-fat buttermilk
1/2 tsp. pure vanilla extract
1/2 tsp. coffee essence (mix equal parts of instant coffee with coffee liqueur)
Heat oven to 350F. Line a 12-cup muffin tin with paper cups. In medium bowl, cream butter and sugar on medium speed of electric mixer. Add egg yolks and melted chocolate. Beat well.
Sift together flour, soda and salt in small bowl. Add alternately to creamed mixture with buttermilk. Stir in vanilla and coffee essence. Fold in stiffly beaten egg whites. Spoon into cupcake liners, dividing batter evenly. Bake 16-18 minutes, or till toothpick inserted near center of cupcake returns with just a few crumbs. Cool in pans 5 minutes, then transfer to wire rack to finish cooling, about 1 hour. Frost with favorite frosting. (SL's Chocolate Mint Buttercream Frosting is delicious on these.) Yield: 12 cupcakes