LCBO Food & Drink Summer 2021

TAKE THE CAKE

12-LAYER MALTED MILK MOUSSE CAKE

distribute mousse. Repeat with remaining layers and mousse, ending with a top cake layer. 8 Cover loosely with plastic wrap and refrigerate until firm, at least 6 hours or preferably overnight. 9 To glaze the cake, remove ring of springform pan (or carefully li out of cake pan using parchment collar and transfer to serving dish) and peel away paper. Return to refrigerator. Make Chocolate Ganache and spoon over cake. Refrigerate until set. 10 Make White Chocolate Curls and place on top of cake. Sprinkle with malted milk balls. Refrigerate until ready to serve. Serves 10 to 12

5 Remove from heat. Stir in reserved gelatin and salt until dissolved. Add the chocolates and stir until smooth. Transfer to a large bowl and let cool to room temperature, stirring occasion- ally. Whip cream to so peaks; fold half of it into the chocolate mixture until homogeneous. Fold in remaining whipped cream until no streaks remain. (It will be loose but will firm up as it cools.) 6 To assemble the cake, place an 8-inch (20-cm) springform pan or high-sided cake pan on a parch- ment paper-lined baking tray. Cut a parchment paper collar to reach 6 inches (15 cm) above the top of the pan. 7 Trim tops of cakes using a large serrated knife; brush loose crumbs from layers. Cut each cake in half horizontally to make six layers. Place 1 layer, cut side up, into bottom of prepared cake ring. Spoon or pour on 1 ⁄ cups (310 mL) of the mousse, spreading with bottom of a soup ladle and top with another cake layer, gently pressing to evenly

2 In a large bowl, whisk flour, sugar, cocoa, brown sugar, baking soda, baking powder and salt. In a separate bowl, stir the coffee and butter until butter is melted; whisk in buttermilk, oil, eggs and vanilla. Whisk into flour mixture until smooth. 3 Divide batter equally among prepared pans, smoothing tops. Bake for 25 to 30 minutes or until a cake tester inserted in the centre comes out clean. Let cool in pans for 20 minutes. Run a knife around the edges, then invert onto wire racks and peel off paper. Let cool completely. 4 For the mousse, stir gelatin and cold water in a small bowl; set aside and let bloom. Whisk malted milk powder, milk and sugar in a medium saucepan until smooth. Heat over medium heat, stirring until the malted milk powder and sugar are dissolved. In a large bowl, whisk egg yolks to break up; slowly stream in the milk mixture, whisking constantly. Return egg mixture to saucepan and cook over medium heat, stirring constantly, until just hot and giving off steam.

This spin on the iconic icebox cake is loaded with chocolate and actually improves in the fridge or freezer. Don’t be intimidated by its towering dimensions: It’s just three cakes, halved and layered with milk chocolate mousse. CAKE 2 ⁄ cups (625 mL) all-purpose flour (spoon and level) 1 ⁄ cups (375 mL) sugar 1 cup (250 mL) unsweetened cocoa powder (spoon and level) ⁄ cup (150 mL) packed light brown sugar 2 tsp (10 mL) baking soda 1 tsp (5 mL) baking powder ⁄ tsp (1 mL) kosher salt 1 ⁄ cups (310 mL) strong hot coffee ⁄ cup (125 mL) unsalted butter, cubed 1 cup (250 mL) buttermilk ⁄ cup (80 mL) vegetable oil 3 eggs 1 ⁄ tsp (7 mL) pure vanilla extract MALTED MILK CHOCOLATE MOUSSE FROSTING 1 ⁄ tsp (7 mL) gelatin powder 3 tbsp (45 mL) cold water 1 cup (250 mL) malted milk powder ⁄ cup (125 mL) whole milk ⁄ cup (125 mL) sugar 5 egg yolks 2 cups (500 mL) whipping cream Chocolate Ganache (recipe on page 180) White Chocolate Curls (recipe on page 180) ⁄ cup (80 mL) crushed malted milk balls 1 Preheat oven to 350 F (177 C). Grease three 8-inch (20-cm) round cake pans and line the bottoms with parchment paper. ⁄ tsp (2 mL) kosher salt 6 oz (170 g) milk chocolate, finely chopped 3 oz (85 g) bittersweet chocolate, finely chopped

WHAT TO SERVE

This porter offers roast coffee and dark chocolate tones along with a creamy-malty palate that will meld with the cake’s flavours and textures. Clifford Porter LCBO 481143, 473 mL, $3.45

See page 180 for TIPS.

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SUMMER 2021 FOOD & DRINK