Adapted from Anne Lindsay’s New Light Cooking (Ballantine Canada)
This dense, rich chocolate cake has all the taste and about half the fat of a regular chocolate cake. For the most intense chocolate flavor, use Camino Cocoa Powder.
2 tbsp (25 mL) Fairtrade espresso powder
1/2 cup (125 mL) boiling water
2-1/4 cups (550 mL) all-purpose flour
2 cups (500 mL) Camino Golden cane sugar
3/4 cup (175 mL) Camino Cocao Powder, sifted
1-1/2 tsp (7 mL) each baking powder and baking soda
1 tsp (5 mL) salt
1-3/4 cups (425 mL) buttermilk
2 eggs, beaten
1/4 cup (50 mL) vegetable oil
2 tsp (10 mL) vanilla
- Dissolve espresso powder in boiling water; let cool. Grease or spray 13- x 9-inch (3 L) baking dish with nonstick cooking spray; line bottom with waxed paper.
- In large bowl, mix flour, sugar, cocoa, baking powder, baking soda and salt. Beat in buttermilk, eggs, oil, vanilla and espresso mixture; beat at medium speed for 2 minutes.
- Pour into prepared pan. Bake in 350°F (180°C) oven for 40 to 45 minutes or until top springs back when lightly touched. Let cool in pan on rack for 20 minutes. Remove from pan; let cool completely on rack. Spread with chocolate icing. Makes 16 servings.
Make ahead: Cover and store for up to 2 days.
Chocolate Buttermilk Icing
In small heavy saucepan, mix sugar with cocoa; whisk in buttermilk until smooth. Stirring constantly, cook over medium heat until simmering; cook, stirring constantly, for 2 minutes. Remove from heat; stir in vanilla. Let cool for 2 hours. (Icing will thicken upon cooling.) Makes 1 cup (250 mL).
Make ahead: Place plastic wrap directly on surface; store for up to 5 days.