CAKE - Canasta Cake

By Aemelia

Ingredients

• Canasta Cake:
• 1/2 cup whole milk
• 1/2 cup cane sugar
• 2 Tbsp light corn syrup
• 1/2 cup unsweetened cocoa powder
• 3 Tbsp vegetable oil
• 1 1/2 cups cane sugar
• 1 stick softened unsalted butter
• 2 Tbsp shortening
• 3 large eggs, room temperature
• 1 tsp. vanilla
• 1/2 cup buttermilk
• 2 1/4 cups cake flour
• 1 tsp baking soda
• 1/4 tsp each, salt and baking powder
• Chocolate Fudge Frosting:
• 1 , 3.5 ounce bar of Lindt Bittersweet Swiss chocolate
• 2 , 1-ounce squares unsweetened chocolate
• 5 Tbsp unsalted butter
• 3 1/2 cups confectioners sugar
• 1/2 cup milk
• 1/4 tsp salt
• 1 tsp vanilla
• Chocolate Buttercream Filling and Garnish:
• 1 and 3/4 sticks (14 Tbsp) unsalted butter
• 1/2 cup plus 2 Tbsp powdered sugar
• 1 tsp vanilla
• 3 ounces semi-sweet chocolate
• 1 1/2 cups milk chocolate jimmies

Details

Adapted from lostrecipesfound.com

Preparation

Step 1

Make cake:
In a medium-sized pot, heat 1/2 cup milk, 1/2 cup and 2 Tbsp corn syrup to boiling–this will happen quickly. Set aside.
Combine cocoa powder with vegetable oil and stir until smooth. Stir chocolate mixture into sweetened milk mixture.
Cream together 1 1/2 cups sugar with softened butter and shortening until light and fluffy. Beat in eggs, one at a time. Add vanilla. Add buttermilk. (Do not worry if this curdles the mixture–it will sort itself out once you add the dry ingredients.)
Heat oven to 375. Spray two 8-inch-square pans with cooking spray. In a medium bowl, whisk together cake flour, salt, baking soda and baking powder. Add dry ingredients alternately with the chocolate mixture into the egg mixture. Pour batter into prepared pans. Tap pans to ensure bubbles escape. Bake for 25 minutes or until a toothpick comes out clean. Cool cakes on wire rack for 10 minutes. Invert layers onto racks to cool completely.
Trim off any “dome” on each layer to ensure layers are level.

Make chocolate buttercream filling:
In the bowl of a stand mixer, cream butter and sugar together at medium speed until light and fluffy. Melt chocolate over double boiler and cool to lukewarm. Add vanilla to creamed butter mixture. Fold in chocolate mixture with a spatula, or at low speed. Cool slightly.

Make chocolate fudge frosting:
Melt butter and chocolates together at 50% power on microwave, or, in double boiler. Cool slightly. In bowl of standing mixer, combine powdered sugar with milk and vanilla. Add chocolate mixture and whisk until spreading consistency.

Frost cake:
Cover bottom layer with buttercream filling. Place the rest of the buttercream in a pastry decoration tube and set aside. Place top layer on cake; cover top and sides with chocolate fudge frosting. Garnish sides of cakes with milk chocolate jimmies. Garnish top of cake with buttercream rosettes or squiggles.