Let's talk about chocolate, shall we?
Not just any chocolate, but the kind that shimmers, dances on your tongue, and leaves you craving more.
That's the Chocolate Shimmer Cake from Bake Sale, a little corner of heaven nestled in Toronto's Trinity Bellwoods.
I remember the first time I tasted it – the rich, dark chocolate, the subtle sparkle, the way it just melted in my mouth.
I knew right then, I had to recreate it.
And not just recreate it, but elevate it, bring the Bake Sale magic to your kitchen, from scratch.
This isn't just a cake; it's an experience.
We're talking about crafting every element, from the deep, dark chocolate cake itself to the shimmering ganache that crowns it.
Forget those cake mixes and store-bought frostings.
We're diving deep into the art of baking, the science of chocolate, and the joy of creating something truly extraordinary.
Think of the aromas filling your kitchen – the intoxicating scent of cocoa, the warmth of vanilla, the subtle nuttiness of toasted hazelnuts.
It's a sensory symphony that will transform your home into a Parisian patisserie, if only for an afternoon.
We're going to be making everything from scratch. We're starting with the cake, a dark chocolate delight.
Then we move to the ganache, a simple-yet-elegant blend of chocolate and cream, but we will elevate it with a touch of edible shimmer.
We'll even make our own hazelnut praline for that extra layer of texture and flavor.
It might sound intimidating, but trust me, with a little patience and our guidance, you'll be whipping up a masterpiece in no time.
This journey isn't just about baking a cake; it's about learning the skills, understanding the ingredients, and unlocking your inner pastry chef.
So, are you ready to embark on this chocolate adventure with us? Let's get baking!
Not in the mood to brew?
Order at Bake SaleTotal Time
1h 5m
In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Watch it closely! We don't want it to boil.
Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 1 minute to melt the chocolate.
Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy. Don't overstir, or it can become grainy.
Stir in the edible shimmer dust until evenly distributed. The ganache should now have a subtle, beautiful shimmer.
Let the ganache cool at room temperature until it reaches a spreadable consistency, about 30-60 minutes. This is crucial – we want it thick enough to frost the cake properly.
Preheat oven to 350F (175C). Spread the hazelnuts on a baking sheet and toast for 10-12 minutes, or until fragrant and the skins start to crack. Keep a close watch; we don't want them to burn. Let them cool slightly.
In a saucepan, combine the sugar and water over medium heat. Cook, stirring occasionally, until the sugar dissolves. Then, stop stirring and let the mixture cook until it turns a deep amber color. Watch it like a hawk – caramel can go from perfect to burnt in seconds.
Immediately add the toasted hazelnuts to the caramel and stir to coat evenly. Work quickly; the caramel will harden fast.
Pour the mixture onto a parchment-lined baking sheet and let it cool completely. Once cooled, break the praline into small pieces. We like to use a knife to chop it into a rough crumble.
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans. Our kitchen trick? Use a parchment paper round at the bottom. It ensures the cake releases easily. Trust us, it's worth the extra step.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Make sure everything is evenly distributed; we don't want any pockets of baking soda.
In a stand mixer, cream the butter and sugar until light and fluffy. This is where patience comes in – we want a really smooth, airy mixture. It usually takes around 5-7 minutes on medium speed. You'll see it lighten in color and increase in volume.
Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporatedincorporatedFully mixed in so that no specific ingredient stands out. before adding the next.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix! We want a tender cake, not a tough one.
Gently fold in the melted chocolate until evenly distributed. Be careful not to deflate the batter.
Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs attached. The aroma filling your kitchen should be intoxicating – rich, dark, and chocolatey.
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Make sure the cakes are completely cool before frosting.
Once the cake layers are completely cool, place one layer on a serving plate or cake stand. Spread a generous layer of chocolate ganache over the top. Top with the second cake layer and frost the entire cake with the remaining ganache. We like to use an offset spatula for a smooth, professional finish.
Sprinkle the hazelnut praline over the top of the cake. The praline adds a delightful crunch and nutty flavor that complements the chocolate perfectly.
Add a shot of espresso to the cake batter for a mocha flavor profile. The bitterness of the espresso complements the sweetness of the chocolate beautifully.
Infuse the ganache with orange zest for a bright, citrusy twist. The combination of chocolate and orange is a classic for a reason.
1Always use high-quality chocolate. The better the chocolate, the better the cake.
2Don't overbake the cake! It should be slightly moist in the center.
3Temper your chocolate properly for the ganache to achieve a perfect shimmer.
1Overmixing the cake batter can result in a tough cake.
2Not letting the ganache cool properly before applying it can cause it to run.
Bake Sale is a beloved bakery in Toronto known for its inventive and comforting baked goods. Their Chocolate Shimmer Cake is a signature item that has garnered a loyal following.
The edible shimmer on the cake is actually a very fine, food-grade pearlescent dust, similar to what's used in high-end chocolates.
This recipe captures the essence of Bake Sale in Toronto. Authenticity isn't just about ingredients; it's about place.
Friends, let's embark on a journey. Not just any journey, but a pilgrimage to the heart of decadence, reimagined. We're recreating Cafe Wanoka's legendary Tofu Cheesecake Slice, a Scarborough treasure. Now, I know what you're thinking: tofu? Cheesecake? Trust me. This isn't your average vegan dessert. This is a symphony of textures and flavors, a testament to what's possible when culinary curiosity meets meticulous technique. Imagine this: you walk into Wanoka, the air thick with the aroma of freshly brewed matcha and subtle spices. The display case gleams, showcasing rows of these ethereal slices, each one a promise of creamy bliss. The first bite? A revelation. The silken tofu base, surprisingly rich, melts on your tongue, followed by the bright tang of lemon and the subtle warmth of vanilla. The graham cracker crust, buttery and crisp, provides the perfect counterpoint. It's a dance of sweet and savory, light and decadent, healthy and… well, let's just say soul-satisfying. This isn't just a recipe; it's a masterclass. We'll be making every component from scratch, from the velvety tofu filling to the golden graham cracker crust and the bright raspberry sauce. We'll explore the secrets of achieving the perfect texture, the delicate balance of flavors, and the art of presentation. This is about understanding the 'why' behind each step, so you can adapt and innovate in your own kitchen. This isn't just about recreating a slice of cheesecake; it's about unlocking a new level of culinary confidence. Forget store-bought shortcuts; we're building flavor from the ground up. I promise you, the effort is worth it. Let's get started and bring a taste of Wanoka into your home!
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