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Easy Chocolate Cake with Chocolate Buttermilk Icing

26 Sep Posted by in Uncategorized | Comments
Easy Chocolate Cake with Chocolate Buttermilk Icing

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

  1. 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.
  2. 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.
  3. 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

1/2 cup (125 mL) Camino Golden cane sugar
1/2 cup (125 mL) Camino Cocao Powder, sifted
1/2 cup (125 mL) buttermilk
1/2 tsp (2 mL) vanilla

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.