Chocolate Christmas Cake
Chocolate Christmas Cake
Ingredients
- 2 1/2 cups (625 ml) unbleached all-purpose flour
- 1 3/4 cups (430 ml) brown sugar
- 3/4 cup (180 ml) cocoa, sifted
- 1 tablespoon (15 ml) baking powder
- 1/4 teaspoon (1 ml) salt
- 375 ml of canola oil
- 250 ml of milk
- 3 eggs
- 1 teaspoon (5 ml) vanilla extract
- 1 1/2 cups (375 ml) unsalted butter, softened
- 3 cups (750 ml) icing sugar
- 3/4 cup (180 ml) cocoa, sifted
- 2 tablespoons (30 ml) 35% cream
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (250 ml) sugar
- 1/4 cup (60 ml) water
- 2 tablespoons (30 ml) light corn syrup
- 3 egg whites
- 1/4 teaspoon (1 ml) cream of tartar
- 3D cookies
- icing sugar
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter two 20-cm (8-inch) in diameter springform pans. Line the bottoms with parchment paper.
- In a bowl of a large food processor or in a large bowl, combine the flour, brown sugar, cocoa, baking powder and salt. Add the remaining ingredients and blend until the batter is smooth. If you make the cake in a bowl, blend with an electric mixer.
- Pour the batter into the pans and bake for about 45 minutes or until a toothpick inserted in the centre of the cakes comes out clean. Cool slightly. Unmould and cool completely on a rack.
Chocolate Christmas Cake