LCBO Food & Drink Spring 2017

A D V E R T I S I N G F E A T U R E

HAZELNUT CHOCOLATE CARROT CAKE

METHOD

INGREDIENTS

4. To assemble, slice each layer horizontally in half. Place top half of 1 layer, dome-side down, on a platter. Spread with a quarter of the icing, leaving a narrow border of cake. Lay bottom part of that layer on top, cut-side down. Repeat spreading and layering. Refrigerate overnight before serving. Serves 12. Cream Cheese Icing: Bring 1 cup (250 mL) unsalted butter and 2 blocks (250 g each) cream cheese to room temperature. Beat together with 1 tsp (5 mL) vanilla until creamy. Gradually beat in 4 cups (1 L) icing sugar.

1. Preheat oven to 350°F (180°C). Grease two 9-in (2 L) cake pans. Finely chop chocolate and place in a bowl. Heat milk just to boiling. Pour over chocolate and stir gently until melted. In a bowl, whisk flour with baking powder, soda, salt and spices. 2. In a large bowl, using a mixer on medium, beat oil with sugar, eggs and vanilla for 3 minutes. Beat in chocolate. Add flour mixture. Stir with a spoon until even in colour. Stir in carrots. Divide batter between pans. 3. Bake 35 to 40 minutes, until cakes are springy when tapped. Remove pans to cooling racks. After 5 minutes, run a knife around sides of cakes. Turn out of pans. Invert and cool on racks. (Covered cake will keep well at room temperature for 2 days.)

2 bars (100 g each) Lindt Excellence Hazelnut Dark Chocolate ⅓ cup (80 mL) milk 2½ cups (625 mL) all-purpose flour 2 tsp (10 mL) baking powder 1 tsp (5 mL) baking soda 1 tsp (5 mL) salt 1½ tsp (7 mL) cinnamon 1 tsp (5 mL) nutmeg ½ tsp (2 mL) allspice ¾ cup (175 mL) vegetable oil 1½ cups (375 mL) granulated sugar 4 eggs 2 tsp (10 mL) vanilla 4 cups (1 L) grated carrots, not packed Cream Cheese Icing (see at right)

You’ll need: Excellence Hazelnut , FOR MORE CHOCOLATE INSPIRATION, VISIT EVERYDAY-EXCELLENCE.COM

Lindt Excellence 70% Cacao Dark Chocolate also works well in this recipe.