Chocolate Cake Chocolate Cake

Author: Canadian Living

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

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: November 2008



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.)

Nutritional facts Per serving: about

  • Sodium 287 mg
  • Protein 4 g
  • Calories 255.0
  • Total fat 13 g
  • Cholesterol 60 mg
  • Saturated fat 8 g
  • Total carbohydrate 33 g


  • Iron 9.0
  • Folate 11.0
  • Calcium 4.0
  • Vitamin A 12.0
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Baking & Desserts

Chocolate Cake