Chocolate Cake
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This recipe makes 24 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 255 |
| pro | 4 g |
| total fat | 13 g |
| sat. fat | 8 g |
| carb | 33 g |
| fibre | 1 g |
| chol | 60 mg |
| sodium | 287 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 9 |
| vit A | 12 |
| folate | 11 |
This simple, delicious cake has enough body to easily hold the various shapes after cutting.
Ingredients
- 1-1/2 cups butter, softened
- 2-1/4 cups granulated sugar
- 3 eggs
- 1-1/2 tsp vanilla
- 3 cups all-purpose flour
- 3/4 cup cocoa powder
- 1-1/2 tsp baking powder
- 1-1/2 tsp baking soda
- 1/2 tsp salt
- 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.)
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
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