Chocolate Cake
Perfect for Easter, these Carrot Cake pancakes can easily be made into waffles (our fav to be honest) and are filled with healthy ingredients! Add a handful of chopped pecans or walnuts for extra fibre and crunch. This recipe makes a great freezer friendly option to batch cook. Simply pop in the toaster from frozen to reheat!
20 mins
Prep Time
35 mins
Cook Time
55 mins
Total Time
12
Servings
Ingredients
- • 2 cups all-purpose flour
- • 1 cup sugar
- • 1/2 cup cocoa powder
- • 1 tsp baking powder
- • 1/2 tsp baking soda
- • 1/2 tsp salt
- • 1 cup buttermilk
- • 1/2 cup vegetable oil
- • 2 large eggs
- • 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Notes
You can store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Enjoy your homemade chocolate cake!