Chocolate Cake

By The Canadian Living Test Kitchen

Tested till perfect

141 people added this to their Recipe Box
Bookmarks
Add to Recipe Box
Chocolate CakeThis simple, delicious cake has enough body to easily hold the various shapes after cutting.5 out of5based on2 ratings. 1 user reviews.
Chocolate Cake

This recipe makes 24 servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset

Nutritional Info
Per serving: about -
cal 255255 cal
pro 4 g4g pro
total fat 13 g13g total fat
sat. fat 8 g8g sat. fat
carb 33 g33g carb
fibre 1 g1g fibre
chol 60 mg60mg chol
sodium 287 mg287mg sodium
% RDI: -
calcium 44 calcium
iron 99 iron
vit A 1212 vit A
folate 1111 folate

This simple, delicious cake has enough body to easily hold the various shapes after cutting.

Ingredients

  • 1-1/2 cups butter , softened1-1/2 cups butter, softened
  • 2-1/4 cups granulated sugar 2-1/4 cups granulated sugar
  • 3 eggs 3 eggs
  • 1-1/2 tsp vanilla 1-1/2 tsp vanilla
  • 3 cups all-purpose flour 3 cups all-purpose flour
  • 3/4 cup cocoa powder 3/4 cup cocoa powder
  • 1-1/2 tsp baking powder 1-1/2 tsp baking powder
  • 1-1/2 tsp baking soda 1-1/2 tsp baking soda
  • 1/2 tsp salt 1/2 tsp salt
  • 2-1/4 cups buttermilk 2-1/4 cups buttermilk

Preparation

Grease sides of 13- x 9-inch (3.5 L) metal cake pan; line bottom with parchment paper. Set aside.

In large bowl, beat butter with sugar until light. Beat in eggs, 1 at a time; beat in vanilla.

In separate bowl, sift together flour, cocoa powder, baking powder, baking soda and salt ; sift again. Stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Scrape into prepared pan; smooth top.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 50 minutes. Let cool in pan on rack for 10 minutes. Turn out onto rack; peel off paper. Invert top side up; let cool completely. (Make-ahead: Wrap in plastic wrap and store at room temperature for up to 24 hours or overwrap in foil and freeze for up to 2 weeks.)

Additional information : Variation
Chocolate Cupcakes: Line 24 muffin cups with jumbo paper liners or grease. Grease top surface of pan. Spoon in batter. Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 20 minutes.

Makes 24 cupcakes.

Source : Canadian Living Magazine: November 2008

Related content

You might also like

Contests

All contests



Most popular

Most popular videos