Fudgy Hanukkah Cake
Yield
12 servingsPrep
20 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
brown sugar
packed |
*
|
| 1 ¼ | cups |
all-purpose flour
|
|
| ½ | cup |
cocoa powder
unsweetened, sifted |
|
| 1 ½ | teaspoons |
baking soda
|
|
| ¾ | teaspoon |
baking powder
|
|
| 1 | pinch |
cinnamon
|
*
|
| 1 | pinch |
salt
|
*
|
| 1 | each |
eggs
|
|
| 1 | each |
egg whites
|
*
|
| ¾ | cup |
buttermilk
|
|
| ¾ | cup |
coffee
strong |
|
| ⅓ | cup |
vegetable oil
vegetable |
|
| Icing | |||
| ¼ | cups |
cocoa powder
unsweetened, sifted |
|
| 4 | teaspoons |
sugar
granulated |
|
| 4 | teaspoons |
cornstarch
|
|
| ½ | cup |
milk, skim
|
|
| ¼ | cup |
light corn syrup
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | x |
edible gold glitter
optional, or coconut |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
brown sugar
packed |
*
|
| 296 | ml |
all-purpose flour
|
|
| 118 | ml |
cocoa powder
unsweetened, sifted |
|
| 7.5 | ml |
baking soda
|
|
| 3.8 | ml |
baking powder
|
|
| 1 | pinch |
cinnamon
|
*
|
| 1 | pinch |
salt
|
*
|
| 1 | each |
eggs
|
|
| 1 | each |
egg whites
|
*
|
| 177 | ml |
buttermilk
|
|
| 177 | ml |
coffee
strong |
|
| 79 | ml |
vegetable oil
vegetable |
|
| Icing | |||
| 59 | ml |
cocoa powder
unsweetened, sifted |
|
| 2E+1 | ml |
sugar
granulated |
|
| 2E+1 | ml |
cornstarch
|
|
| 118 | ml |
milk, skim
|
|
| 59 | ml |
light corn syrup
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
edible gold glitter
optional, or coconut |
* |
Directions
In bowl, combine brown sugar, flour, cocoa, baking soda and baking powder, cinnamon and salt.
In separate bowl, beat together egg and egg white; beat in buttermilk, coffee and oil.
Make a well in sugar mixture; pour coffee mixture into well and whisk just until blended.
Pour into greased 8" square cake pans.
Bake in 350℉ (180℃) oven for 30 to 40 min or until tester inserted into centre comes out clean and cake springs back when pressed.
Let cool in pan on rack for 20 minutes.
(Cake can be frozen up to 2 months)
ICING: In small saucepan, combine cocoa, sugar and cornstarch.
Whisk in milk until blended, then corn syrup and vanilla.
Bring to boil over medium-high heat, whisking constantly, reduce heat to low and cook, whisking for 1 to 2 minutes or until thickened and glossy.
Let cool for 5 minutes. Spread evenly over cake.
Sprinkle with glitter if using.
