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 again and again.
Portion size16 servings
Credits :Canadian Living Magazine: February 2014
Buttery Chocolate Icing
per each of 16 servings: about
Total fat48 g
Saturated fat23 g
Total carbohydrate86 g
Grease two 9-inch (1.5 L) round cake pans; line bottoms with parchment paper. Set aside.
In large bowl, whisk flour, sugar, cocoa powder, baking soda and salt. Whisk in coffee, oil and vanilla. Stir in vinegar. Divide between prepared pans. Bake in 350 F (180 C) oven until cake tester inserted in centres comes out clean, 25 to 30 minutes.
Let cool in pans on racks for 10 minutes. Invert onto racks; peel off paper. Let cool completely.
Make-ahead: Store in airtight container for up to 24 hours.
Cut each cake in half horizontally to make four layers. Place one layer, cut side up, on cake plate; slide strips of waxed paper between cake and plate. Spread about 3/4 cup of the icing over cut side; top with second layer, cut side down. Spread about 3/4 cup of the remaining icing over top of stack. Repeat with remaining layers, omitting icing on top of stack. Using large offset palette knife, spread about 1 cup of the remaining icing all over cake to seal in crumbs; refrigerate until firm, 30 minutes.
Using large offset palette knife, spread remaining icing all over cake, smoothing sides and top. Run tip of palette knife back and forth loosely across top to form gentle ripples, if desired.
Make-ahead: Refrigerate until firm, about 1 hour. Cover loosely with plastic wrap and refrigerate for up to 24 hours.
Change it Up - The Ultimate 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 cupcakes to rack; let cool completely. Top with 1 batch Buttery Chocolate Icing
Change it Up: The Ultimate Chocolate Slab Cake: Grease 13- x 9-inch (3.5 L) cake pan; line bottom with parchment paper. Set aside. 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 1 batch Buttery Chocolate Icing.
In Japan, cooks often make curry using a packaged mix, serving it over steamed rice and topping it with a fried pork cutlet. Here, we've ditched the store bought mix for a beefy homemade rendition of this gravy-rich stew. Choose a spicy curry powder instead if you prefer a dish with extra kick.
Portion size10 servings
Credits :Canadian Living Magazine: February 2015
beef stewing cubes
cut in 1-inch (2.5 cm) chunks
2 1/2 cups
sodium-reduced beef broth
(about 450 g) peeled and cut in 1-inch (2.5 cm) chunks
cut in 1/2-inch (1 cm) thick rounds
mild curry powder
sodium-reduced soy sauce
and five-spice powder
per each of 10 servings: about
Total fat9 g
Saturated fat4 g
Total carbohydrate22 g
In slow cooker, combine beef, broth, potatoes, onion, celery, carrot, curry powder, tomato paste, sugar, soy sauce, Worcestershire sauce, star anise, bay leaves, garlic, ginger, salt, pepper and five-spice powder. Cover and cook on low until beef is tender, 8 to 9 hours.
Whisk together flour, butter and 3 tbsp water until smooth; stir into slow cooker. Cover and cook on high until thickened, about 15 minutes. Stir in vinegar; discard bay leaves and star anise.
Using vanilla wafer cookies instead of the traditional sponge cake makes these no-bake miniature buches de Noel (yule logs) an easy make-ahead treat. If you like, shape marzipan into little mushrooms or holly leaves and berries and pipe melted chocolate into twig shapes to decorate the logs as we've done here. Make sure your cream is cold before you begin so it's easier to whip. Looking for Toast Cups? Click here for the recipe.
In large bowl, beat cream with vanilla until thickened. In separate bowl, add icing sugar; sift in cocoa powder, whisking to combine. Sprinkle cocoa mixture over cream mixture; beat until stiff peaks form, about 5 minutes.
Spoon 1 tsp cream mixture over bottom of 1 cookie. Sandwich with another cookie, top side down; press gently to squeeze cream to edge. Repeat layers to make a 6-cookie stack; top stack with 1 tsp cream mixture and 1 more cookie, top side up. Lay stack horizontally on waxed or parchment paper–lined baking sheet. Repeat with remaining cookies to make 5 more stacks.
Spread remaining cream mixture by rounded 2 tbsp over top and sides of each stack. Using tines of fork, make shallow ridges in cream to resemble bark. Refrigerate until cream is slightly set, about 2 hours. Cover loosely with plastic wrap; refrigerate until cookies are soft, about 24 hours.?
each lightly packed baby arugula and
Per serving: about
Total fat16 g
Saturated fat5 g
Total carbohydrate23 g
In large nonstick skillet, heat oil over medium-high heat; sauté garlic and rosemary until fragrant, about 30 seconds. Add beef; cook, breaking up with spoon, until no longer pink, about 3 minutes. Stir in ketchup, Worcestershire sauce, mustard and pepper; cook, stirring, until slightly thickened, about 1 minute. Divide beef mixture among bottom halves of slider buns; top with Cheddar, arugula and spinach. Sandwich with top halves of slider buns.