This chocolate buttermilk tea bread is an excellent sliceable addition to your afternoon tea, or, can be wrapped up and given as a gift around the holidays. With the addition of buttermilk and sour cream, these tea cakes come out moist and rich in flavor.
Note: Cakes will need to chill overnight.
recipe 
yields
Makes 2 loaves
Butter for greasing loaf pans
1¼ cups cake flour
½ cup cocoa powder
1½ teaspoons baking soda
¾ teaspoon salt
2¼ cups sugar
¾ cup vegetable oil
2 eggs
1 teaspoon vanilla
1¼ cups buttermilk
½ cup sour cream
Ingredients
steps
- Preheat oven to 350 degrees. Grease 2 loaf pans, line with parchment paper, then grease parchment paper.
- In a large bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
- In bowl of a stand mixer fitted with paddle attachment, mix together sugar, oil, eggs, and vanilla on medium-high speed for 2 minutes until thick and light in color.
- Add all dry ingredients, turn mixer to low, and immediately add buttermilk and sour cream.
- Mix for another 2 minutes until combined and smooth.
- Divide batter evenly between pans. Bake until a toothpick inserted in center comes out clean, approximately 45 minutes.
- Remove cakes from oven and set on wire rack. Allow to cool completely in pan and refrigerate overnight.
- The following day, unmold cake, trim edges, and cut loaf in half lengthwise. Then, slice into 8 petite tea bread pieces. Each loaf should yield 16 slices.
Date Published: 02.29.24
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Recipe By
Sara Ayyash, The Jefferson Hotel, Richmond, Virginia
