31
1. Prepare the cake: Fit the oven with the rack in Position 1. Coat a
9-inch (23 cm) round cake pan with softened butter or nonstick
cooking spray; reserve.
2. Put the flour, cocoa powder, espresso powder, baking soda, baking
powder and salt into a large mixing bowl. Whisk to combine;
reserve.
3. Put butter and sugar into a large mixing bowl. Using a hand or
stand mixer, mix the butter and sugars together until light and
creamy. On a low speed, slowly add the egg, yolk and vanilla
extract. Scrape down as necessary.
4. Add
1
/
3
of the dry ingredients and, while mixing on low, add 1/2 of
the buttermilk. While still mixing on low, gradually add an additional
1
/
3
of the dry ingredients and then the rest of the buttermilk. Finish
with the remaining dry ingredients and gently mix until combined.
5. Transfer the batter to the prepared cake pan.
6. Set oven to Bake at 350°F (180°C) for about 25 minutes. After
5 minutes, transfer the cake to the preheated oven. Bake until cake
springs back to the touch about 20 minutes. Remove from oven
and allow to fully cool. Once room temperature, transfer to a
refrigerator to chill.
7. Prepare the frosting: Using a hand or stand mixer, mix 2 sticks of
the butter, confectioners’ sugar and salt until light and creamy.
Add the vanilla extract and 2 tablespoons (30 ml) of the cream and
continue to mix until fluffy. Reserve.
8. Put the granulated sugar with enough water to just cover (should
resemble wet sand) in a heavy-bottomed medium saucepan. Set
over medium heat and allow to cook until sugar is the colour of
light maple syrup. As soon as the sugar achieves that colour,
remove from heat and very carefully whisk in the remaining
2 tablespoons (30 ml) of butter and cream. Cool to room
temperature.
9. Once cool, mix 3 tablespoons (45 ml) of the caramel sauce into the
frosting; reserve the remaining tablespoon (15 ml) for finishing the
cake.
10. Once the cake is sufficiently cooled, remove from the refrigerator
and halve to make two even layers. Put one onto a cake stand or
plate and top with half of the frosting. Place the second layer on
top and finish with the remainder of the frosting. Decorate as
desired and drizzle with the reserved caramel sauce and a pinch of
flaked sea salt, if desired.
Nutritional information per serving:
Calories 399 (41% from fat) • carb. 41g • pro. 3g • fat 25g • sat. fat 15g • chol. 98mg
sod. 175mg • calc. 18mg • fiber 1g
Crunchy Granola
Granola is an easy and healthy alternative to packaged cereals.
Accompany this fragrant granola with a scoop of your favourite yogurt
or fruit.
Makes about 4 cups (1 L)
1½
cups (375 ml) rolled oats (not quick cooking)
¾
cup (175 ml) raw nuts (pecans or pistachios work very well)
½
cup (125 ml) unsweetened coconut, shredded or flaked
¼
cup (60 ml) hulled sunflower seeds
¼
cup (60 ml) hulled pumpkin seeds (pepitas)
¼
cup (60 ml) coconut oil, melted
¼
cup (60 ml) pure maple syrup
½
teaspoon (2.5 ml) kosher salt
¼
teaspoon (1 ml) ground cinnamon
Pinch ground nutmeg
½
cup (125 ml) dried fruit (chopped if larger than berry-sized)
1. Line the Baking Pan with aluminum foil or parchment paper; reserve.
