Chocolate Cake
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This simple, delicious cake has enough body to easily hold the various shapes after cutting.
Servings: 24
Ingredients:
| 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% |
Suggested Recipes
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1-1/2 cups (375 mL) butter, softened
2-1/4 cups (550 mL) granulated sugar
3 eggs
1-1/2 tsp (7 mL) vanilla
3 cups (750 mL) all-purpose flour
3/4 cup (175 mL) cocoa powder
1-1/2 tsp (7 mL) each baking powder and baking soda
1/2 tsp (2 mL) salt
2-1/4 cups (550 mL) 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.
Tags:
Cakes; Cheese/Other Dairy; Sugar/Sweets; Eggs; Grains; Chocolate; Bake;
Source
Canadian Living Magazine: November 2008
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