Photography by Angus Fergusson
Food styling by Helen Shroyer
Cake Layering 101
Icing is a cakewalk when you follow these 4 simple steps from Helen Shroyer, celebrity cakemaker and owner of Toronto’s Marmalade Cake Company.
food
Chocolate Lovers’ Dream Cake
Elevate simple chocolate cake by layering it with our Buttercream Icing recipe, or with ravishing raspberry and whipped cream, as we did with our Chocolate Birthday Cake.
Ingredients (Serves 12)
| 2 | cups granulated sugar |
| 2 | cups all-purpose flour |
| 2 | tsp baking soda |
| 1 | tsp baking powder |
| 1/2 | tsp salt |
| 1/4 | cup cocoa powder |
| 1 | cup water |
| 1 | cup milk |
| 1/2 | cup vegetable oil |
| 2 | eggs, lightly beaten |
| 1 | tsp vanilla |
Instructions
- Preheat oven to 350 F.
- Sift together all dry ingredients, except cocoa powder. Set aside.
- Combine cocoa powder, water and milk in a saucepan and bring to a full boil, being careful not to boil over.
- Remove from heat, add oil. Cool until mixture is lukewarm.
- Stir in egg and vanilla to the cooled mixture. Using an electric mixer, add dry ingredients to the wet, beating until smooth. Do not over-beat.
- Pour into 2 wax paper-lined, 8-inch round cake pans and bake for 25-30 minutes. (Check centre for doneness with a skewer.)
- Cool in pan on a rack.
Nutritional information
Nutrients per slice with frosting: about 548 calories, 31 g fat, 7 g protein, 67 g carbohydrates, 4 g fibre, 299 mg sodium. Excellent source of folate.
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