Rating: 4.64 stars
29 Ratings
  • 5 star values: 22
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

This easy-to-make chocolate cake is dark, moist, rich--and only dirties one bowl! Not quite as easy as boxed cake mixes, but those often contain trans fats. Our simple “from scratch” recipe gives you a home-baked cake with healthful canola oil and whole-wheat flour.

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Read the full recipe after the video.

Recipe Summary test

total:
1 hr 5 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper.

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  • Whisk flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar, egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin.) Pour the batter into the prepared pan.

  • Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely. Dust the top with confectioners' sugar before slicing.

Tips

Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.

Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Nutrition Facts

139 calories; protein 2.3g; carbohydrates 26.6g; dietary fiber 1.8g; sugars 18.5g; fat 3.2g; saturated fat 0.5g; cholesterol 15.7mg; vitamin a iu 22.5IU; folate 3mcg; calcium 37.9mg; iron 0.5mg; magnesium 13.7mg; potassium 62.6mg; sodium 212.4mg; added sugar 18g.

1 1/2 other carbohydrate

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