Reduced-Sugar Chocolate Cake
25 MIN
30 MIN
2 H
8 servings

Reduced-Sugar Chocolate Cake



  • ½ cup (75 g) unbleached all-purpose flour
  • ½ cup (65 g) ground almonds
  • ¼ cup (25 g) cocoa powder, sifted
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 2 eggs, at room temperature
  • ½ cup (105 g) sugar
  • ¼ cup (60 ml) canola oil
  • 1 tsp (5 ml) vanilla
  • 2/3 cup (150 ml) buttermilk


  • ¼ cup (60 ml) water
  • 1 tbsp (15 ml) maple syrup
  • 3 oz (85 g) 70% dark chocolate, chopped
  • 2 tbsp butter



  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the sides of an 8-inch (20 cm) springform pan with removable bottom. Line the bottom with parchment paper.
  2. In a bowl, combine the flour, ground almonds, cocoa powder, baking soda, baking powder and salt.
  3. In another bowl, whisk together the eggs, sugar, oil and vanilla. Add the dry ingredients alternating with the buttermilk. Spread the batter out in the prepared pan.
  4. Bake for 40 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely on a wire rack. Unmould.


  1. In a small pot, bring the water and maple syrup to a boil. Remove from the heat. Add the chocolate and let sit for 5 minutes. Whisk until shiny and smooth. Add the butter. Let cool until slightly thickened
  2. Cover the cake with the icing.


This cake freezes well without the icing.