Caramel Whipped Cream Chocolate Cake
Caramel Whipped Cream Chocolate Cake
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  • 1 cup (140 g) unbleached all-purpose flour
  • 6 tbsp (40 g) cocoa powder, sifted
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 2 eggs
  • 1 cup (210 g) sugar
  • ¼ cup (60 ml) canola oil
  • 1 tsp (5 ml) vanilla extract
  • cup (150 ml) buttermilk
  • Preparation
  • With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and line the bottom of an 8-inch (20 cm) springform pan with parchment paper.
  • In a bowl, combine the flour, cocoa powder, baking soda and baking powder. Set aside.
  • In another bowl, combine the eggs, sugar, oil and vanilla with a whisk. Stir in the dry ingredients alternately with the buttermilk until smooth. Spoon into the prepared pan.
  • Bake for 45 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely on a wire rack before unmoulding.
  • Description
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