The Daley Question

Hungry for Canasta cake

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Weber's Bakery

Looking for Weber's Bakery's Canasta cake recipe (not pictured)? The Daley Question has a version you can try at home. (Above: An employee fills an order for a customer at Weber's, 7055 W. Archer Ave., in this file photo.) (Tribune file photo / September 24, 2012)

1 teaspoon baking soda

1/4 teaspoon each: salt; baking powder

Chocolate fudge frosting:

1 3.5-ounce bar bittersweet chocolate

2 1-ounce squares unsweetened chocolate

5 tablespoons butter

3 1/2 cups confectioners sugar

1/2 cup milk

1/4 teaspoon salt

1 teaspoon vanilla

Chocolate Buttercream Filling and Garnish Ingredients

1 3/4 sticks (14 tablespoons) butter

1/2 cup plus 2 tablespoons powdered sugar

3 ounces semi-sweet chocolate

1 teaspoon vanilla

1 1/2 cups milk chocolate jimmies

1.Make cake: Heat 1/2 cup milk, 1/2 cup sugar and 2 tablespoons corn syrup to boiling in a medium-sized pot. Set aside.

2.Combine cocoa powder with vegetable oil; stir until smooth. Stir cocoa mixture into sweetened milk mixture.

3.Cream together 1 1/2 cups sugar with softened butter and shortening until light and fluffy. Beat in eggs, one at a time, and vanilla. Add buttermilk. (Do not worry if this curdles the mixture–it will sort itself out.)

4. Whisk together cake flour, salt, baking soda and baking powder. Add dry ingredients alternately with the chocolate mixture into the egg mixture.

5. Spray two 8-inch square pans with cooking spray. Pour batter into prepared pans. Tap pans to ensure bubbles escape. Bake for 25 minutes in a 375-degree oven 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.

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

7.Make chocolate buttercream filling: In the clean 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.

8.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. Using your fingers, gently pat milk chocolate jimmies onto the frosted sides. Garnish top of cake with buttercream rosettes or squiggles.

9.Chill briefly in the refrigerator to let the chocolate set up, about 15 minutes.

Do you have a question about food or drink? E-mail Bill Daley at: wdaley@tribune.com. Snail mail inquiries should be sent to: Bill Daley, Chicago Tribune, 435 N. Michigan Ave., Chicago 60611. Twitter @billdaley.

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