Fudgy Hanukkah Cake

This chocolate cake manages to taste deeply fudgy while using vegetable oil instead of butter, one whole egg plus an extra white instead of three eggs, and buttermilk for moisture and tang. It’s genuinely low-fat without tasting like it’s trying to be.

Strong brewed coffee in the batter is the secret weapon. It doesn’t make the cake taste like coffee. Instead, it amplifies the cocoa powder’s intensity, making the chocolate flavor richer and darker than the modest amount of cocoa would suggest on its own. A pinch of cinnamon adds a warm undertone that pairs beautifully with the brown sugar.

The icing is a smart low-fat solution too: cocoa, cornstarch, skim milk, and corn syrup cooked together until thick and glossy. It sets up shiny and fudge-like, and you’d never guess there’s no butter or cream in it.

Chef Tips

• Let the batter rest for a minute after whisking the wet into the dry. Overmixing develops gluten and makes the cake tough, but a brief rest lets the buttermilk and baking soda start working.
• Use freshly brewed strong coffee, not instant. The flavor depth is noticeably different.
• Whisk the icing constantly as it comes to a boil. The cornstarch thickens fast and will lump if you’re not stirring.
• Spread the icing while still warm. It sets quickly as it cools and becomes harder to work with after about 5 minutes.

Variations

• Festive finish: Top with edible gold glitter or toasted coconut for a holiday presentation.
• Mocha version: Double the coffee in the batter and add a teaspoon of espresso powder to the icing for a pronounced mocha flavor.