FLYNN’S CELEBRATION CAKE

SERVES 2 9-INCH ROUND LAYERS

FOR THE CAKE

3 cups all-purpose flour

2 cups sugar

2⁄3 cup unsweetened cocoa powder

2 tsp baking soda

1 tsp salt

2 cups cold coffee or water

1 cup canola oil

1⁄4 cup white or apple-cider vinegar

1 tbsp pure vanilla extract

Vanilla frosting

Fresh raspberries, for garnish

Powdered sugar, for serving

NUTRITIONAL VALUES

Calories: 2551kcal
Fat: 114.8g (10.6g S.Fat)
Carbs: 377.5g
Protein: 25g
Sugar: 218.3g
Sodium: 2469mg

METHOD

To make the cake:
Preheat the oven to 180°C/350°F. Lightly grease two 9- inch round cake pans and line the bottoms with parchment paper.

In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, and salt. Whisk together the coffee, oil, vinegar, and vanilla in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.

Fill each prepared cake pan with batter in an even layer. Bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out dry with a few crumbs attached. Make a point of rotating the cakes halfway through the baking time. Allow the cakes to cool completely before assembling them.

To assemble the cake:
When the cakes have completely cooled, run a knife around the inside edge of each cake pan to loosen, and then gently un-mould the cake. If desired, peel off the parchment paper and slice the dome of the top of each cake for even assembly. One cake should be placed on a serving plate or a cardboard cake circle. On top of the cake, spread a thick layer of vanilla frosting. Place the second cake on top of the first and cover with a thick layer of frosting. Immediately before serving, garnish with raspberries and dust with powdered sugar.

RECIPE NOTES

Cake layers can be prepared ahead of time and frozen unfrosted for up to 1 month. Before serving, thaw the cakes and frost them.