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Fudgy Chanukah Cake


1 cups firmly packed brown sugar
1 cups all-purpose flour
cup unsweetened cocoa powder, sifted
1 teaspoons baking soda
teaspoon baking powder
1 pinch cinnamon
1 pinch salt
1 egg
1 egg white
cup buttermilk
cup strong coffee
⅓ cup vegetable oil


cup unsweetened cocoa powder, sifted
4 teaspoons granulated sugar
4 teaspoons cornstarch
cup skimmed milk
cup corn syrup
1 teaspoon vanilla extract
Edible gold glitter or coconut (optional)


Serves: 12


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 inch square cake pans. Bake at 350 degrees F for 30 to 40 minutes 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 extract. 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.

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