Chocolate Cake

This chocolate cake is eggs-tra easy to put together and can be baked in a rectangular pan or two round pans to make a layer cake. Serve dusted with icing sugar or drizzled with caramel sauce.  For more great recipes from Egg Farmers of Ontario, head to www.getcracking.ca/recipes.

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Chocolate Cake

Course Dessert
Cook Time 40 minutes

Ingredients

  • 2 cups (500 mL) all-purpose flour
  • 1- ½ cups (375 mL) granulated sugar
  • 1 cup (250 mL) unsweetened cocoa powder
  • 1- ½ tsp (7 mL) baking powder
  • ½ tsp (2 mL) baking soda
  • ½ tsp (2 mL) salt
  • 3 large eggs
  • 2 cups (500 mL) buttermilk
  • ⅓ cup (75 mL) vegetable oil
  • 1 tsp (5 mL) vanilla extract

Instructions

  • Pre-heat oven to 350⁰F (180⁰C). Line bottom of a 13 x 9 inch (33 x 23 cm) rectangular metal baking pan with parchment paper. Grease sides with vegetable oil.
  • In a large bowl, using an electric mixer, combine flour, sugar, cocoa, baking powder, baking soda and salt; mix on low speed until combined.
  • Add eggs, buttermilk, oil and vanilla and beat on low speed for 1 minute, scraping bowl often. Then beat on medium speed for 2 minutes, scraping bowl occasionally.
  • Pour batter into prepared pan.
  • Bake for about 40 minutes or until a tester comes out clean. Let cool on wire rack for
  • 10 minutes. Turn out onto rack and let cool completely.

Notes

Tip: For a layer cake, line two 8- or 9-inch (20 or 23 cm) round metal cake pans with parchment paper. Grease sides with oil. Divide batter between the two pans, baking for 25 to 30 minutes.