CLASSIC CHOCOLATE LAYER CAKE

If the stomach is indeed the way to a loved one’s heart, then this ultra-decadent chocolate
cake is sure to seal the deal. Just as easy and versatile as a cake mix—but way more moist
and delicious—it’s a recipe you’ll want to make for all sorts of special occasions.

HANDS-ON TIME
45 minutes
TOTAL TIME
2½ hours
MAKES
12 to 16 servings

INGREDIENTS:

• 3 cups all-purpose flour
• 2 cups granulated sugar
• ⅔ cup cocoa powder
• 2 tsp baking soda
• ½ tsp salt
• 2 cups cooled brewed coffee or water
• 1 cup vegetable oil
• 2 tsp vanilla
• 3 tbsp cider vinegar

BUTTERY CHOCOLATE ICING:

• 2 cups unsalted butter, softened
• ⅔ cup whipping cream (35%)
• 4 tsp vanilla
• ¼ tsp salt
• 5 cups icing sugar
• 225 g unsweetened chocolate (8 oz), melted and cooled

DIRECTIONS:

CAKE:

1. Grease two 9-inch (1.5 L) round cake pans; line bottoms with parchment paper.
2. In a bowl, whisk flour, sugar, cocoa powder, baking soda and salt.
3. Whisk in coffee, oil and vanilla.
4. Stir in vinegar.
5. Divide between prepared pans.
6. Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 25 to 30 minutes.
7. Let cool in pans on racks for 10 minutes.
8. Invert onto racks; peel off paper.
9. Let cool completely.
10. (Make-ahead: Store in airtight container for up to 24 hours.)

BUTTERY CHOCOLATE ICING:

1. In a bowl, beat butter until light and fluffy; beat in cream, vanilla and salt.
2. Beat in sugar, 1 cup at a time, until smooth.
3. Beat in chocolate, scraping down side of bowl often, until fluffy, 2 minutes.

ASSEMBLY:

1. Cut each cake in half horizontally to make 4 layers.
2. Place 1 layer, cut side up, on cake plate; slide strips of waxed paper between cake and plate.
3. Spread about ¾ cup of the icing over cut side; top with second layer, cut side down.
4. Spread about ¾ cup of the remaining icing over top of stack.
5. Repeat with remaining layers, omitting icing on top of stack.
6. Using large offset palette knife, spread about 1 cup of the remaining icing all over cake to seal in crumbs.
7. Refrigerate until firm, about 30 minutes.
8. Using large offset palette knife, spread remaining icing all over cake, smoothing sides and top.
9. Run tip of palette knife back and forth loosely across top to form gentle ripples, if desired.
10. Remove waxed paper strips.
11. (Make-ahead: Refrigerate until firm, about 1 hour. Cover loosely with plastic wrap and refrigerate for up to 24 hours.)

NUTRITIONAL INFORMATION, PER EACH OF 16 SERVINGS:

• about 760 cal, 6 g pro, 48 g total fat (23 g sat. fat), 86 g carb, 4 g fibre, 73 mg chol, 242 mg sodium, 263 mg potassium.
• % RDI: 3% calcium, 30% iron, 24% vit A, 19% folate.

VARIATIONS:

• CLASSIC CHOCOLATE CUPCAKES: Divide batter among 24 paper-lined muffin cups. Bake until cake tester inserted in centres comes out clean, 18 to 20 minutes. Transfer to rack; let cool completely. Top with half-batch of the Buttery Chocolate Icing.
• CLASSIC CHOCOLATE SLAB CAKE: Grease 13- x 9-inch (3.5 L) cake pan; line bottom with parchment paper.
  Prepare batter as directed; scrape into prepared pan. Bake until cake tester inserted in centre comes out clean, 30 to 35 minutes.Let cool in pan on rack for 10 minutes. Invert onto rack; peel off paper.
  Let cool completely. Invert onto cake plate; top with half-batch of Buttery Chocolate Icing.