Of course you may bake the cake during spring, summer and fall seasons. But the bests time for it is deep autumn and Christmas days.
Moist, chocolatey, with a well-defined structure. Good on its own, but berries, chocolate ganache or cocoa nibs are never superfluous. Definitely taste it.
Great receipe for mid-summer season, in Finnish ‘Juhannus’. You can eat it with salmon glavlax and cream cheese, with maple syrup or ice cream. Buttermilk is an indispensable ingredient.