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!
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.