Chocolate cake

306

PREP TIME

20 min

TOTAL TIME

2 hrs

Serves

24

Chocolate cake

Photo, Erik Putz.

This chocolate cake recipe is our homage to McCain’s Deep ‘n Delicious cake. We used a piping bag fitted with a star tip to get the frosting just right, but you can also slather the frosting on and add sprinkles, we won’t tell.


Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2/3 cup cocoa powder , sifted
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 2/3 cup buttermilk
  • 1/2 cup canola oil
  • 2 tsp vanilla
  • 1/2 cup hot water

Icing

  • 4 1/2 cups icing sugar , sifted
  • 1/2 cup cocoa powder , sifted
  • 3/4 cup butter , softened
  • 1/3 cup milk
  • 2 tbsp rainbow sprinkles , optional

Instructions

  • PREHEAT oven to 350F. Spray a 9 x 13-in. baking pan and line with parchment up the length of 2 sides.
  • WHISK flour, sugar, cocoa, baking soda, baking powder and salt in a medium bowl.
  • WHISK eggs, buttermilk, oil and vanilla in a large bowl. Stir in flour mixture until just combined. Whisk in hot water. Pour into prepared pan.
  • BAKE until a cake tester inserted in centre of cake comes out clean, about 30 min. Let cake cool in pan on a rack for 30 min. Place rack on top of cake, then invert and remove baking pan and parchment. Cool completely, about 30 min. Invert onto serving platter.
  • STIR icing sugar and cocoa in a medium bowl. Beat butter in a large bowl with a hand mixer on medium-high, until fluffy. Reduce speed to medium-low and add icing sugar mixture, alternating with milk and ending with icing sugar mixture, until combined. Spread on chocolate cake and sprinkle with candy.

 

How to ice a layer cake

Nutrition (per serving)

  • Calories
  • 279,
  • Protein
  • 3 g,
  • Carbohydrates
  • 44 g,
  • Fat
  • 12 g,
  • Fibre
  • 2 g,
  • Sodium
  • 194 mg.