It’s LOVE day! For me, the classic combo of chocolate and flowers always makes my heart sing. So if you want to bake a chocolate cake for dessert tonight I have got you covered with a no fail recipe below. Not into baking? I suggest picking up a delicious cake from Sandrine’s Chocolate & French Pastry shop or some amazing delights from KARAT Chocolate downtown and then maybe some QB Gelato to serve with the cake. PERFECT!

Sandrine's Cakes
Cakes from Sandrine's Chocolate & French Pastry

Karat Chocolate's Desserts
Desserts from Karat Chocolate

And then for the flowers… OMG have you seen those stunning Landau rose bouquets? (HINT HINT) Order online from www.givelandeau.com. Seriously people, these are the Queen of bouquets and will be a sure shot bulls eye with Cupid’s arrow. Or maybe send a bouquet to yourself! YOU deserve it (and you also deserve cake and chocolates and gelato).

Now for the cake. This recipe is from my best pal Tammy’s mom, Sandy Blair. It is to die for and makes one cake or 24 cupcakes and is amazing with sliced strawberries and whipped cream (or gelato!).

Sandy’s Chocolate Cake

Sandy's Chocolate Cake

Recipe:

  • 2 cups flour
  • 1 tsp baking soda
  • 2 cups sugar
  • ¾ cup cocoa
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ tsp vanilla
  • ¾ cup milk
  • ¾ cup vegetable oil
  • 2 eggs
  • 1 cup strong coffee

Chocolate Glaze:

  • 1 Tbsp cocoa powder
  • 2 Tbsp water
  • 1 Tbsp oil
  • 1 tsp corn syrup
  • 1 cup icing sugar

Bundt pan or 13x9 pan or 2 cupcake tins, lined with papers.

Method:

In a large bowl combine dry ingredients.
Add milk, oil, and eggs and beat with hand mixer until all ingredients are moist.
Beat in 1 cup of liquid coffee mix well.
Pour into a greased Bundt pan.
Bake 350 degrees for about 45-60 minutes (or 15 to 22 minutes for cupcakes) or until toothpick inserted comes out clean. Let cool and then flip out of pan onto cake plate.

Make the glaze:

In a saucepan, combine cocoa, water, oil, and corn syrup. Stir over low heat until smooth. Remove from heat and beat in icing sugar. Let the glaze cool down in the pot for 10-15 minutes and then pour over top of the cake.

Prepare for kisses.


Jennifer SchellJennifer Schell is a writer & columnist, former editor of BC Food & Wine Trails Magazine and internationally award winning author of three cookbooks titled: The Butcher, The Baker, The Wine & Cheese Maker. Co-founder of Garagiste North Wine Festivals, she is also co-owner of Schell Wines - one of Kelowna’s newest small lot wineries. Born and raised on an orchard in East Kelowna, Jennifer’s family roots run deep in agriculture. An advocate for all things local, she focusses on shining the spotlight on the people of the food, wine and farm scene. www.jenniferschell.com