Fudgy Hanukkah Cake
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 255 |
| pro | 4 g |
| total fat | 9 g |
| carb | 45 g |
At Hanukkah, it's traditional to hand out small gifts of money (called Hanukkah gelt), either real or chocolate, to children. Tuck gold-wrapped chocolate coins into the batter to surprise your youngsters with a little treat.
Ingredients
- 1-1/2 cup packed brown sugar
- 1-1/4 cups all purpose flour
- 1/2 cup sifted unsweetened cocoa powder
- 1-1/2 tsp baking soda
- 3/4 tsp baking powder
- pinch cinnamon
- pinch salt
- 1 egg
- 1 egg white
- 3/4 cup buttermilk
- 3/4 cup strong coffee
- 1/3 cup vegetabIe oil
- Icing
- 1/4 cup sifted unsweetened cocoa powder
- 4 tsp granulated sugar
- 4 tsp cornstarch
- 1/2 cup skim milk
- 1/4 cup corn syrup
- 1 tsp vanilla
- Edible gold flakes, optional
Preparation
In bowl, combine brown sugar, flour, cocoa, baking soda, baking powder, cinnamon and salt. In separate bowl, beat egg and egg white; beat in buttermilk, coffee and oil. Make well in sugar mixture; whisk in coffee mixture just until blended. Pour into greased 8-inch (2 L) square baking pan. Tap pan gently on counter. Bake in 350°F (180°C) oven for 30 to 40 minutes or until tester inserted in centre comes out clean and cake springs back when pressed. Let cool on rack for 20 minutes. (Can be frozen for up to 2 months.)
Icing: In small saucepan, combine cocoa, sugar and cornstarch. Whisk in milk until blended, then corn syrup and vanilla. Bring to boil over medium-high heat, whisking constantly. Reduce heat to low and cook, whisking, for 1 to 2 minutes or until thickened and glossy. Cool for 5 minutes. Spread evenly over cake. Sprinkle with glitter (if using).
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