Deliciously Moist Chocolate Cake Recipe

Preheat oven to 350° F (180° C). Grease cake or bundt pan with non-stick cooking spray, set aside.

Blend flour, SPLENDA® Granulated, SPLENDA® Brown Sugar Blend, cocoa powder, baking powder, baking soda and salt in large mixing bowl.

Combine buttermilk, oil, eggs, vanilla extract, and coffee in a small bowl.

Add dry ingredients to buttermilk mixture, using an electric mixer on medium speed, mix until smooth (about 2 minutes).

Pour batter into cake or bundt pan.

Bake for 35 minutes, until an inserted toothpick in centre of cake comes out clean.  Let cool in pan for 5 minutes.

Ingredients

  • 1 3/4 cups (430 mL) all-purpose flour
  • 1/2 cup (125 mL) SPLENDA® No Calorie Sweetener, Granulated
  • 1/2 cup (125 mL) SPLENDA® Brand Brown Sugar Blend
  • 3/4 cup (180 mL) cocoa powder
  • 1 1/2 tsp (7mL) baking powder
  • 1 1/2 tsp (7mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 1 1/4 cups (310 mL) low-fat buttermilk
  • 1/4 cup (60 mL) vegetable oil
  • 2 large eggs, lightly beaten
  • 2 tsp (10 mL) vanilla extract
  • 1 cup (250 mL) hot strong black coffee

Nutrition information

per serving
Total Fat 8.00g
Saturated Fat 2.00g
Sodium 0.39mg
Total Carbohydrates 32.0g
Fibre 3.00g
Sugars 12.00g
Protein 6.00g

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