EatinEatOut : Holiday 2012
WWW.EATINEATOUT.CA 45 CAKE: Preheat the oven to 350o F. Sift all of the dry ingredients into a large bowl. Add the liquids, eggs and canola oil mixing until just combined (small lumps are okay!). Prepare (grease and flour or use cake pan spray) two 8 inch cake pans. Divide and pour batter into the prepared pans. Bake for 30-35 min- utes until the top springs back to the touch. Cool for 5 mins and then turn onto a cooling rack. ICING: Combine cocoa and boiling water and stir until cocoa is dissolved. Cream the butter in an electric mixer; when smooth add powered sugar and mix until fluffy. Reduce speed to low and add the melted, cooled chocolate. Once incorporated add the liquid cocoa mix- ture. This mixture can be stored in the fridge for 5 days or freezer for 1 month. Bring to room temperature and beat on low until smooth again. ASSEMBLY: Cut each cake layer in half. Begin by adding one cup of icing to each layer and build your cake. Once the layers are completed refrigerate the cake for 10 mins. Add the rest of the frosting to the outside of the cake and swirl your knife to make a pattern. Garnish with marshmallows and cocoa powder.. Serves 10-14. CAKE: 2 cups flour 2 cups sugar 1/2 cup cocoa 2 tsp baking soda 1/2 tsp baking powder 2 tsp chocolate pudding powder 1 cup sour milk (add 1 tsp vinegar to milk to sour) 3/4 cup strong hot coffee 2 eggs 1/2 cup canola oil ICING: 1/2 cup plus 1 Tbsp cocoa 1/2 cup plus 1 Tbsp boiling water 2-1/4 cup unsalted butter, room temperature 3/4 cup powdered sugar 12 ounces of semi-sweet dark chocolate, melted and cooled Hot Chocolate Cake This decadent cake is not only delicious, but a show stopper on any dessert table. Garnished with marshmallows, this Hot Chocolate Cake appeals to both children and adults!