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Chocolate Cake
- 1 1/2 cups sugar (375 mL)
- 1 1/2 cups all purpose flour (375 mL)
- 2/3 cup cocoa powder (150 mL)
- 1 tsp baking soda (5 mL)
- 1/2 tsp baking powder (2 mL)
- 1/4 tsp salt (1 mL)
- 1/2 cup strong brewed coffee (125 mL)
- 1 cup buttermilk (250 mg)
- 1/3 cup canola oil (75 mL)
- 2 eggs, lightly beaten (2 )
- 1 tsp vanilla (5 mL)
Vanilla Icing
- 1/4 cup canola margarine (50 mL)
- 2 cups icing sugar (500 mL)
- 3-4 tsp milk (15-20 mL)
- 1 tsp vanilla (5 mL)
Chocolate Icing
- 1/4 cup canola margarine (50 mL)
- 2 cups icing sugar (500 mL)
- 1/4 cup cocoa powder (50 mL)
- 1-2 Tbsp milk (15-25 mL)
- 1 tsp vanilla (5 mL)
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Chocolate Cake
- Spray a 9×9 inch (23×23 cm) pan with canola oil spray. Cut waxed paper to fit bottom of pan and line cake pan. Spray the waxed paper with canola oil.
- Sift sugar, flour, cocoa powder, baking soda, baking powder and salt into a large bowl.
- Whisk coffee, buttermilk, canola oil, eggs and vanilla in a second bowl.
- Add liquid ingredients to dry ingredients and mix just until ingredients are combined.
- Transfer batter to prepared pan and spread evenly. The pan will appear to be quite full.
- Bake cake at 350°F (180°C) for 40–50 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool cake in pan on a wire rack.
- When completely cool, spread with butter cream.
Vanilla Icing
- Combine all ingredients in a medium-sized bowl. Beat well until mixture is fluffy and will spread evenly.
Chocolate Icing
- Combine all ingredients in a medium-sized bowl. Beat well until mixture is fluffy and will spread evenly.
Chocolate Cake
This chocolate cake is so moist and decadent you want a second serving. The batter is made with the traditional chocolate cake ingredients such as cocoa powder and buttermilk but the addition of brewed coffee makes this chocolate cake super rich. Pair with a cold glass of milk.
- Makes
- 1 cake
