It’s National Chocolate Cake Day! This is the perfect recipe for when you need chocolate cake – and don’t want a mess. This makes one small round cake.
3/4 c plus 2 TBSP whole-wheat pastry flour
1/2 c granulated sugar
1/3 c unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 c buttermilk
1/2 c packed light brown sugar
1 egg, lightly beaten
2 TBSP canola oil
1 tsp vanilla extract
1/2 c hot strong black coffee
Confectioners’ sugar, for dusting
Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper.
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.