Olympic Chocolate Layer Cake

This recipe is from the cookbook entitled Bite Me. It’s actually called fudgy double chocolate layer cake; I added the Olympic bit. This is what I would call a good, old-fashioned Canadian chocolate cake.

Cake Ingredients:

- 2 cups of sugar
- 2 cups of flour
- ¾ cup, sifted cocoa powder
- 1 and ½ teaspoon of baking powder
- 1 and ¼ teaspoon of baking soda
- ½ teaspoon of kosher salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- ¾ cup boiling water

Preheat your oven to 350˚ F. Coat 2 9-inch cake pans with baking spray or oil. (I also dusted the insides of the pans with flour and put a layer of parchment paper on the bottom of each pan. (I can’t stand going to the trouble of baking a cake and having it stuck to the pan). Add all of the dry ingredients to a mixing bowl and stir them well. Then add the milk, eggs and oil and blend with an electric mixer for 2 minutes. Add the boiling water to the mix and fold it in gently with a spatula. The batter will be very thin. Divide the batter evenly between the 2 cake pans and bake for 25-30 minutes or until a toothpick placed in the centre of the cake comes out clean.

Frosting Ingredients:

- ½ cup of softened butter
- 2/3 cup sifter cocoa powder
- 6 tablespoons of milk
- 2 tablespoons of corn syrup
- 3 cups of icing sugar

In a large mixing bowl, cream together the butter and cocoa using a blender on low speed. Add the milk and corn syrup continuing to blend on low speed for one minute, then add the icing sugar one cup at a time. One the icing sugar has been add, turn the speed to medium and beat until the frosting has a smooth consistency.

To assemble the cooled cake, place one cake layer on a serving platter and top it with about ¾ cup of frosting. Spread it evenly over the cake. Top the first layer with the second layer and use the remaining frosting to cover the tops and sides of the cake.

Go Canada!