Camp Goodfood x Lesson 6: Perfect Chocolate Cake
with Vanilla Cream Cheese Icing
Cooking time
75 minutes
Servings
4
Calories
900 /serving
Welcome to Camp Goodfood! An opportunity for you and your kids to cook together this summer. Learn the basics of kid faves, like chocolate cake for dessert. Follow along with our video series as we swirl in coffee and cocoa, and then frost it with cream cheese icing.
We will send you:
- 200g White sugar
- 120ml Sour cream
- 8g Baking Powder
- 120g All-purpose flour
- 30g Cocoa powder
- 118ml Canola oil
- 5g Instant coffee
- 90g Icing sugar
- 5ml Vanilla bean paste
- 24g Rainbow sprinkles
- 135g Cream cheese
Contains: Eggs • Milk • Soy • Wheat
You will need:
Parchment paper
Small pot (or kettle)
Whisk
2 tbsp Butter
1 Egg
8-inch round cake pan
Icing spatula
Total Fat
48 g
Saturated Fat
15 g
Sodium
310 mg
Total Carb
111 g
Sugars
80 g
Protein
10 g
Fibre
4 g
Preparation
Start the cake mixture
- Preheat the oven to 350°F.
- In a small pot (or kettle), bring water to a boil. In a medium bowl, combine the instant coffee and ½ cup of the boiling water.
- Lightly grease an 8-inch round cake pan. Line with parchment paper.
- In a large bowl, whisk the flour, cocoa powder, baking powder and ¼ tsp salt.
- Set the cream cheese out to soften.
Finish the cake mixture
- In a second large bowl, combine the granulated sugar, sour cream, 1 egg and the canola oil.
- Slowly whisk in the flour mixture.
- Slowly whisk in the coffee mixture.
Bake the cake
- Pour the cake mixture into the cake pan.
- Bake, 45 to 50 min., until a toothpick inserted into the centre of the cake comes out clean.
- Set aside to cool for 15 min. Carefully remove the cake from the pan to cool completely.
- Once cool, place the cake in the fridge for 1 hour before icing.
Prepare the icing
- In a third large bowl, whisk the cream cheese and 2 tbsp butter.
- Add the icing sugar and vanilla bean paste; stir well.
- Whisk until the mixture is smooth.
Ice the cake & serve
- On a cake plate or stand, smear the icing onto the cake.
- Using an icing spatula, evenly smooth the icing along the top and onto the side.
- Scatter the sprinkles over top.
- Refrigerate for about 20 min.
- Divide the cake between your plates. Bon appétit!
