I named this cake Triple “C” Cake because of the chocolate, cinnamon and clementine component of the cake. I spotted this recipe in a french magazine called Coup de Pouche I found in the Air Canada Lounge (another couple of “C’s”), and adapted it to be eggless. I made quite a few modifications to this recipe but the idea came from the recipe in the magazine. This cake is topped with a cream cheese frosting which has clementine juice and zest in it. I really should have just named the cake The “C” Cake!

Chocolate Cake

In a large mixing bowl, sift together dry ingredients:

• 4 and 1/2 cups flour
• 2 and 1/2 cups brown sugar
• 3/4 cup cocoa
• 3 tsp baking powder
• 1 and 1/2 tsp baking soda
• 1 tsp salt
• 2 tsp cinnamon

Then add in wet ingredients and mix well:

• 1 and 3/4 cups hot water
• 1 and 1/2 cups canola oil
• 3/4 cup plain unsweetened yogurt
• 3 tsp vinegar
• 2 tsp vanilla

Bake in two 9 inch parchment lined pans at 350 degrees F for approximately 35 minutes.

Cream Cheese Clementine Frosting

• 1/2 pkg softened cream cheese (125g)
• 1/2 cup softened butter
• 1 tsp vanilla
• 5 cups icing sugar
• 2-3 tbsp clementine juice
• 1 tsp clementine zest

Beat frosting together until fluffy. Ice and fill the cooled cake layers.