Marion's Orange Cake

Lucy Maud Montgomery was not only an accomplished writer, she was also a great cook and neatly wrote her recipes in a ledger. This delicious moist cake from Marion (Webb) Laird appears on a well-worn page in the ledger. A selection of Montgomery's recipes, including this one, was published in Aunt Maud's Recipe Book (Moulin Publishing Limited, 1996), compiled by Elaine and Kelly Crawford, Marion's daughter and granddaughter, respectively. Marion's mother, Myrtle Macneill, was Montgomery's third cousin and she lived in the real-life Green Gables.

Passover Chocolate Mousse Cake

The Four Seasons Hotel Toronto has a renowned kosher kitchen that caters everything from weddings and bar and bat mitzvahs to conventions and dinners for hundreds of guests. Executive pastry chef Sitram Sharma shares this layered chocolate cake made especially for Passover with potato flour. "Chocolate is the No. 1 dessert, a very popular item on the kosher menu," he says. Garnish with red currants, red or golden raspberries, quartered strawberries or cape gooseberries.

Chocolate and Pomegranate Layer Cake with Mascarpone Icing

Look for pomegranate molasses (also called grenadine molasses) in the international section of grocery stores or in Middle Eastern stores. It adds a lovely flavour to this chocolate cake, but it can be omitted if you can't find it.

Smoked Trout Cakes With Lemon Mayo and Swiss Chard Kimchi

This quick version of kimchi packs the spicy-and-salty umami punch of the real thing—and is delightful served on these two-bite fish cakes with a tart mayo.

Chocolate Fudge Cake With Raspberry Coulis

"This recipe is inspired by a chocolate cake my grandmother used to make for special occasions. It's decadent, incredibly chocolaty and extremely easy to make. For a potluck, I like to dress it up with a milk chocolate glaze and a quick berry coulis, but it's also pretty perfect with a simple dusting of icing sugar." — Jennifer Bartoli, Food specialist

Dark and Delicious Vegan Chocolate Cake

Everyone should be able to eat chocolate cake! A few simple substitutions is all it takes to make our classic recipe free of dairy, gluten, eggs, white sugar and vegetable oil, without sacrificing the intense chocolaty taste and moist, fluffy texture you've come to love. Most high-quality semisweet chocolates are dairy-free; read the label to ensure the brand you've selected doesn't contain any milk products. 

Angel Food Cake With Lemon Curd and Mascarpone Cream

This classic cake is a sweet ending to a lovely dinner any time of year. If you like, garnish it with curls of lemon rind. A citrus zester with a channel cutter makes this easy. To serve, cut it with a serrated knife.

Snow Crab Cakes with Pickled Mango Relish and Coriander Juice

Crab cakes are spectacular on their own, but chef Dale Nichols can't resist adding a freshly spiced mango pickle and a drizzle of fresh herb oil. Frozen crab is sold in cans or blocks at seafood shops and some supermarkets.

Chocolate and Olive Oil Bundt Cake With Orange-Chocolate Sauce

This dairy-free cake, with its dense crumb and bold dark chocolate flavour, is the perfect ending to a Hanukkah dinner. If you don’t have a fancy-shaped Bundt pan, any 10-cup (2.5 L) Bundt pan will work.

Cakes Prince Harry and Meghan Markle would love for their royal wedding