This scrumptious Chocolate Cake with Cream Cheese Icing makes a grand finale to any holiday meal.

ingredients

Serves 16 to 20

• 2 3/4 cups all-purpose flour
• 1 cup cocoa powder, sifted
• 1 tbsp instant espresso coffee granules
• 11/2 tsp baking powder
• 11/2 tsp baking soda
• 1/2 tsp salt
• 11/2 cups unsalted butter, softened
• 2 cups granulated sugar
• 3 eggs
• 1 tbsp vanilla
• 21/4 cups buttermilk

Chocolate Cream Cheese Icing

• 2 250-g packages cream cheese, softened
• 1 cup unsalted butter, softened
• 1 tsp vanilla
• 3/4 cup cocoa powder, sifted
• 4 cups icing sugar

Marshmallow Cream

• 3 egg whites
• 3/4 cup granulated sugar
• 1/2 tsp cream of tartar
• 1 tbsp vanilla
• Sifted cocoa powder (optional)

Directions

Preheat oven to 350°F. Grease three 8-inch round cake pans; line bottoms with parchment paper. Set aside.

In bowl, whisk together flour, cocoa powder, coffee granules, baking powder, baking soda and salt. In large bowl, using electric mixer on medium speed, beat together butter and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition; beat in vanilla. Beat in flour mixture, alternating with buttermilk, in 3 additions. Divide batter among prepared pans; smooth tops.

Bake until cake tester inserted in centres of cakes comes out clean, 40 to 45 minutes. Cool in pans on racks for 15 minutes. Invert onto wire racks; peel off parchment paper. Let cool completely. (Make ahead: Can be covered and stored at room temperature overnight or wrapped in plastic wrap and frozen for up
to 1 month.)

Chocolate Cream Cheese Icing

Meanwhile, in large bowl, using electric mixer with clean beaters, beat together cream cheese, butter and vanilla on medium speed until fluffy. Gradually beat in cocoa powder and icing sugar until smooth and creamy. (If frosting is too thick, add milk, 1 tsp at a time, to desired consistency. If too runny, add icing sugar.) (Make ahead: Can be covered and refrigerated for up to 2 days. Let come to room temperature and whisk again before using.)

Using a serrated knife, trim tops of cakes to level, if necessary. Arrange strips of waxed paper around the edge of the serving plate. Spread 1 tablespoon of the icing in the centre of cake plate; top with 1 cake layer, cut side up. Spread 1¼ cups of the icing over cut side; cover with second cake layer, cut side down. Spread 1¼ cups of the icing over top. Cover with final cake layer, cut side down; spread with 1 cup of the icing. Using offset spatula, spread remaining icing over top and side of cake; remove waxed paper strips. Cover and refrigerate.

Marshmallow Cream

In large metal bowl, whisk together egg whites, sugar and cream of tartar until combined. Place bowl over saucepan of simmering

water (bowl should not touch water). Cook, whisking constantly, for 3 minutes or until sugar has dissolved and mixture is smooth, or until instant-read thermometer reads 160°F. Remove bowl from heat; whisk in vanilla. Using electric mixer with clean beaters, beat on high speed until stiff, glossy peaks form, 3 to 5 minutes. Put mixture in pastry bag fitted with round tip. (Make ahead: Can be refrigerated for up to 24 hours.)

Pipe dollops of Marshmallow Cream on top of cake right before serving. Sprinkle with cocoa powder, if desired. (Make ahead: Can be refrigerated for up to 2 days.)

Tip

Adding instant coffee to the cake batter enhances the flavour of the chocolate.