Lib’s Chocolate Cake with Flo’s Frosting

Name: Lib’s Chocolate Cake with Flo’s Frosting
Yield: 6 to 8
Ingredients: Lib’s Chocolate Cake; 2 cups (500 mL) all-purpose flour; 1 tsp (5 mL) baking soda; ½ tsp (2 mL) salt; ¼ cup (60 mL) chopped semisweet chocolate; ½ cup (125 mL) unsalted Canadian butter; 1 cup (250 mL) granulated sugar; ½ cup (125 mL) packed brown sugar; 2 eggs; beaten; 1 tsp (5 mL) vanilla extract; 2/3 cup (150 mL) Canadian buttermilk; Flo’s Frosting; 1 pkg (8 oz/250 g) brick-style Canadian cream cheese; softened; ½ cup (125 mL) packed brown sugar; 1 ½ cups (375 mL) heavy or whipping (35%) Canadian cream

Embark on a culinary journey where a grandmother’s famous chocolate cake meets a friend’s signature frosting, weaving cherished family tradition and beloved friendships into each decadent bite.

Prep: 20 minutes
Cooking: 30 minutes
Total Time: 50 minutes

Yields 6 to 8

Lib’s Chocolate Cake with Flo’s Frosting

Ingredients

Lib’s Chocolate Cake
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) baking soda
½ tsp (2 mL) salt
¼ cup (60 mL) chopped semisweet chocolate
½ cup (125 mL) unsalted Canadian butter
1 cup (250 mL) granulated sugar
½ cup (125 mL) packed brown sugar
2 eggs, beaten
1 tsp (5 mL) vanilla extract
2/3 cup (150 mL) Canadian buttermilk
Flo’s Frosting
1 pkg (8 oz/250 g) brick-style Canadian cream cheese, softened
½ cup (125 mL) packed brown sugar
1 ½ cups (375 mL) heavy or whipping (35%) Canadian cream

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Preparation

Lib’s Chocolate Cake

Preheat oven to 350°F (180°C). Grease 2 round 9-inch (23 cm) cake pans.

Into medium bowl, sift flour, baking soda and salt. Repeat sifting 2 more times.

Transfer chocolate to small bowl. Pour in ½ cup (125 mL) boiling water; let stand for 1 to 2 minutes. Stir until melted and smooth.

In large bowl, using electric mixer, beat together butter, granulated sugar and brown sugar until light and fluffy. Beat in eggs and vanilla until incorporated. Beat in chocolate mixture. With the mixer on low, alternately add flour mixture and buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Divide batter between prepared pans.

Bake for 30 minutes or until tester inserted in centre of cakes comes out with a few moist crumbs attached. Let cool in pans for 10 minutes, then turn out onto wire rack to cool completely.

Flo’s Frosting

In large bowl, using electric mixer, beat cream cheese and brown sugar until fully blended.

In medium bowl, using electric mixer with clean beaters, beat cream until soft peaks form. Fold whipped cream into cream cheese mixture until combined.

Transfer 1 cake to serving platter and spread top with half the frosting. Arrange second cake on top and spread top with remaining frosting.