So I know it's possible to substitute buttermilk with sour cream in a cake recipe. I also know from experience that I can substitute sour cream with chèvre for plenty of things. But I'm about to start a post baby cake for my boss and I've wondering if anyone has a second opinion on whether I can use chèvre instead of buttermilk in a chocolate beet cake? I'm leaning towards yes, thinned down with some milk, but would like to hear what y'all have to say. Before you ask, I live on a goat dairy hence the abundence of cheese to be throwing 'round
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