This cake is quick and easy to make with simple everyday ingredients, but the flavour and texture is absolutely outstanding. Make this delicious dessert the day before serving, so you can relax and enjoy the day it is served. You will have peace of mind knowing that you have made an amazing dessert that actually tastes better after being chilled and made a day ahead. Fancy it up by adding shaved chocolate swirls or a sprinkling of toasted chopped walnuts or just serve it as the recipe states, pure and unadulterated.
1cupsafflower oilsunflower or canola can be substituted
1cupboiling hot water
shortening for greasing the pans
The Frosting:
3cupswhipping cream
¼cupcocoa
½cupicing sugaryou can reduce the sugar to ¼ cup if desired
Instructions
Preheat the oven to 300°F (This is a lower temperature than most cakes are baked at but this cake is also baked for a longer time.)
Grease the pans and line the bottom of the pans with parchment paper.
To make the cake:
In a large bowl or the bowl of a stand mixer add all the cake ingredients except the hot boiling water. Blend with a hand held electric mixer or the paddle attachment of the stand mixer for about 2 minutes.
Add the boiling hot water and mix again. Blend well, scraping down the sides of the bowl, until the batter is a smooth consistency about 2 minutes.
Divide the batter evenly among the three pans and bake for at least 45 minutes.
Test the centre of the cake with a toothpick. When the toothpick comes out dry, the cake is done. (My oven takes 50 minutes on convection bake.)
Cool the cake completely before icing.
Make the icing and ice the cake:
Chill a large bowl in the freezer.
Add the whipping cream to the chilled bowl and blend on medium high until the whipped cream is thick.
Add the cocoa and mix until well blended.
Add the icing sugar and blend well. Continue to blend until the cream is firm and the mixture has a nice icing consistency.
Spread and level a tablespoon of the icing on the cake stand or plate that you will use for the cake. (This will keep the cake from moving as you ice it.)
Place one one cake layer and spread some icing on top to about ¼ inch thickness. Repeat with the other layers and then ice the top and sides of the cake. The cake will be quite high, once iced. Place a bowl or cover over the cake, try not to disturb the sides or top of the cake and put it in the fridge to chill. Chill for at least 4 hours, overnight is best.