LCBO Food & Drink Holiday 2022

CHEAP AND CHEERFUL

Grandma Kaye’s Chocolate Fudge Cake Made with just cocoa powder and a minimum of dairy, my grandmother’s incredibly moist chocolate cake is adapted from a thrifty recipe that’s almost a century old. The original calls for “soured milk,” but this version adds a touch of vinegar for the same results. I’ve added crushed candy canes for a hit of peppermint. CAKE 1/3 cup (80 mL) unsalted butter, plus more for greasing pan 1/4 cup (60 mL) Dutch-process cocoa powder, plus extra for dusting pan 1 cup (250 mL) granulated sugar 1/2 cup (125 mL) water 1 cup (250 mL) all-purpose flour GLAZE 1 cup (250 mL) icing sugar 1/4 cup (60 mL) Dutch-process cocoa powder 3 tbsp (45 mL) whole milk 1/4 tsp (1 mL) peppermint extract (optional) 3 tbsp (45 mL) crushed candy canes 1. For the cake, position rack in centre of oven. Preheat to 350°F (177°C). 2. Generously butter an 8-inch (20-cm) round metal cake pan. Line bottom with parchment. Dust sides with cocoa powder, tapping out excess. Set aside. 3. Combine sugar, water, butter and cocoa in a medium pot over medium heat. Cook, whisking occasionally, until sugar is dissolved and mixture is smooth. Remove from heat and cool 5 minutes. 1 tsp (5 mL) baking powder 1/2 tsp (2 mL) baking soda 1/2 tsp (2 mL) fine sea salt 1/3 cup (80 mL) whole milk 1/2 tsp (2 mL) white vinegar 1/2 tsp (2 mL) vanilla extract 1 large egg

canes. Let stand until glaze has set, at least 30 minutes. Cake will keep covered at room temperature up to 3 days.

rack and cool 15 minutes. Turn out onto rack and discard parchment. Cool completely. 7. For the glaze, whisk icing sugar, cocoa powder, milk and peppermint extract (if using) in a medium bowl until smooth— glaze will be thick. 8. To finish, set cake onto a cake stand or plate. Spoon glaze over cake, starting in the centre. Using the back of the spoon, gently push glaze toward the edges so it lightly drips over. Sprinkle perimeter of cake with candy

4. Combine flour, baking powder, soda and salt in a medium bowl. Set aside. 5. Transfer sugar mixture to a large bowl. Whisk in milk, vinegar and vanilla until combined. Whisk in egg until smooth and glossy. Whisk in flour mixture just until a smooth batter forms and no white streaks remain (batter will be thin). Transfer to prepared pan. 6. Bake in centre of oven until a toothpick inserted into centre of cake comes out clean, 35 to 40 minutes. Transfer to a wire

Serves 6 to 8

[ WHAT TO SERVE ] Graham’s Late Bottled Vintage Port LCBO 191239, $19.95 Port is a welcome treat over the holidays. This one has ample sweetness, spice, chocolate and berry tones to complement the cake’s flavours and density.

92 FOOD & DRINK HOLIDAY 2022