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View more "Desserts & Sweets" recipes Deep Dark Chocolate Cake Recipe

Deep Dark Chocolate Cake

Dairy Farmers of Canada
Add to Calendar 08/22/2017 10:00 AM 08/22/2017 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:


Cake:
1 cup (250 mL) butter, softened
1 1/2 cups (375 mL) brown sugar
3 eggs
1 1/2 cups (365 mL) buttermilk or soured Milk
1 1/2 tsp (7 mL) vanilla extract
1 tsp (5 mL) instant coffee granules
2 cups (500 mL) all-purpose flour
1 cup (250 mL) cocoa powder
1 1/2 tsp (7 mL) baking soda
3/4 tsp (4 mL) salt

Frosting:
1 cup (250 mL) softened butter
1/2 cup (125 mL) 35 % whipping cream
1 tsp (5 mL) vanilla extract
1 cup (250 mL) cocoa powder
4 cups (1 L) icing sugar

Yields: 12 servings

See full recipe: https://www.dairygoodness.ca/recipes/deep-dark-chocolate-cake?source=calendar
Deep Dark Chocolate Cake true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
Comments
  • Course Desserts & Sweets
  • Prep. Time 25 mins
  • Cooking Time 30 - 35 mins
  • Yields 12 servings
  • Course Desserts & Sweets
  • Prep. Time 25 mins
  • Cooking Time 30 - 35 mins
  • Yields 12 servings

Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 2016 Milk Calendar Explore all Milk Calendar recipes

Ingredients


Cake:
1 cup (250 mL) butter, softened
1 1/2 cups (375 mL) brown sugar
3 eggs
1 1/2 cups (365 mL) buttermilk or 
soured Milk
1 1/2 tsp (7 mL) vanilla extract
1 tsp (5 mL) instant coffee granules
2 cups (500 mL) all-purpose flour
1 cup (250 mL) cocoa powder
1 1/2 tsp (7 mL) baking soda
3/4 tsp (4 mL) salt

Frosting:
1 cup (250 mL) softened butter
1/2 cup (125 mL) 35 % whipping cream
1 tsp (5 mL) vanilla extract
1 cup (250 mL) cocoa powder
4 cups (1 L) icing sugar

Preparation

Cake:
Preheat oven to 350 °F (180 °C). Line the bottoms of two buttered 9-inch (23 cm) round cake pans with parchment paper.

Beat butter in a large bowl until creamy. Beat in brown sugar until fluffy. Add eggs, one at a time, beating well between additions. Beat in vanilla extract and coffee granules.

Blend flour with cocoa, baking soda and salt. Add flour mixture to butter mixture, alternating with the buttermilk, in three additions, scraping down the sides of the bowl each time. Divide batter between prepared pans. Bake for 30 to 35 minutes or until cakes pull away from the edge of the pan and spring back when lightly touched. Turn out onto a rack and remove paper. Cool completely.

Frosting:
Beat butter until creamy. Blend in cream and vanilla extract and beat until very smooth. Add cocoa and icing sugar a little at a time, stirring well between additions. Beat on high speed for 45 seconds. Place one layer on a cake plate and frost. Crown with the second layer and frost.

Garnish with decorative chocolate swirls.

Tips

*You can replace buttermilk by sour milk or yogourt. To make sour milk, add 1 tbsp (15 mL) of white vinegar or lemon juice to 1 cup (250 mL) milk.

106 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 2016 Milk Calendar Explore all Milk Calendar recipes

Comments

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Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 2016 Milk Calendar Explore all Milk Calendar recipes

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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