This moist chocolate cake features a rich French silk frosting piped in stars right in the pan - it's an Almost Deep and Delicious Chocolate Cake!
If you live in Canada, chances are that you've eaten a slice of McCain's Deep'n Delicious Cake at one point or another. The cakes are available in several flavors (but chocolate is the OG), are very affordable, and are famously sold in the freezer section. They can even be eaten from frozen if you need to eat cake RIGHT NOW (though the instructions recommend thawing for at least 10-15 minutes).
I had not eaten one for many years (living in the US for much of that time), but when my son had to have minor surgery on his birthday a couple of years ago, I knew I likely wouldn't have time to make or buy a fancier cake, so picked up one of these to eat with the family. It was so nostalgic, and every single one of us commented on how the cake was so much better than we remembered or expected it to be.
Even though this delicious Canadian classic is easy to come by, I've had the urge to create a homemade version of it ever since, even it was just to say that I could. Well friends, I finally did it.
I decided to call this cake the Almost Deep and Delicious Chocolate Cake because it is "almost" like the storebought version, not an exact replica. The frosting is smooth, rich, and very chocolatey. The cake is not-too-sweet, moist, and dense. While not being identical to it's store-bought inspiration, it is very delicious, and it will make whatever you're celebrating (even if it's just a chocolate craving) much more enjoyable.
How to Make Almost Deep and Delicious Chocolate Cake
To make this cake, you will first have to take on a couple of very important prep tasks. Pasteurizing the eggs will help prevent you from contracting any foodborne illness from the eggs, since they will not be fully cooked before adding them to the frosting. I like to do this using a double-boiler, but you can see below for some troubleshooting tips.
The next step is to grind your granulated sugar nice and fine in a food processor. This helps the sugar to dissolve in the frosting and helps to prevent a grainy texture in the finished frosting.
The cake I chose to use for this recipe was my chocolate wacky cake. I went with it because it's easy and affordable to make, while still being moist and chocolatey. Also because it's typically served in the pan, just like a Deep'n Delicious style cake.
For the most efficient time management process to make this cake, I like to follow this process:
- Take out the butter to soften.
- Pasteurize eggs, then transfer them to the fridge to cool.
- Heat the oven and start mixing the cake batter while the eggs are cooling. Get it cooking.
- While the cake is cooking, start the frosting by first melting the chocolate. Set it aside to cool.
- While the chocolate cools, grind the sugar, then cream the butter and sugar together.
- Add the cooled chocolate and vanilla to the butter mixture.
- Add the cooled eggs to the mixture, one at a time, beating for 5 minutes between each egg.
- Chill the frosting for half an hour while the cake cools, beating the frosting every 10 minutes.
- Make sure not to frost the cake before the cake is completely cooled (you can transfer your cake to the fridge or freezer to help it cool faster, if needed).
This cake is best served at room temperature, but if you're going to store it for more than a couple of hours, put it in the fridge. Just remember to take it out at least 30 minutes before serving it to allow it to warm up a bit.
Almost Deep and Delicious Chocolate Cake Troubleshooting
Grainy Frosting Texture
The main problem that you might encounter while making this cake is having the frosting come out with a grainy or granular texture. This will be because the sugar didn't fully dissolve while whipping the frosting.
I can't stress enough how important it is to use superfine or caster sugar or to process your granulated sugar into a fine powder before adding it to the frosting. This will ensure that it will dissolve easily. If you use regular granulated sugar in the frosting, it will not be able to dissolve completely, and you will get a grainy, sugary texture, not the smooth texture that you know and love with this type of cake.
Eggs Cooking During Pasteurization
You might also come across problems with pasteurizing the eggs, especially where the eggs are cooking too quickly.
To combat this, make sure you're using a reliable instant-read thermometer, and also that you don't have the heat set too high on your double boiler. You want the water to just be simmering, so avoid having the heat higher than medium. It also helps to turn off the heat before the eggs get to temperature, as they will continue to heat due to the hot water in the pot.
If you happen to have a sous vide cooker, you can use this to pasteurize your eggs in the shell. It will take a little longer, but it will be hands-off time and you can be sure the temperature won't get too high.
You can also purchase pasteurized eggs from the store, which typically come in a small carton as "liquid eggs". Just make sure to buy whole egg liquid for this recipe, not egg whites.
Almost Deep and Delicious Chocolate Cake Ingredients
- Large eggs or pasteurized eggs - I have included instructions on how to pasteurize the eggs yourself, but if you buy pasteurized eggs from the store, you will be saving yourself a (tedious) step. Where I live, pasteurized eggs are typically sold in a small carton near the eggs in shells. Make sure you buy liquid whole eggs in this case, not egg whites. In other areas, eggs may be pasteurized in the shells, and the packaging should indicate this.
- Unsweetened baking chocolate - this is typically sold in bars or squares in the baking aisle, near where you would find chocolate chips.
- Granulated sugar - note that you will be grinding granulated sugar to make it easier to dissolve for the frosting. If you buy superfine or caster sugar, you can skip this step. Do NOT use powdered sugar, as it contains starch and will change the texture of the frosting. You will also be using granulated sugar for the cake.
- Unsalted butter - use your favorite dairy-free butter alternative to make this cake dairy-free.
- Vanilla extract
- Chocolate sprinkles or finely grated dark chocolate - this is optional and only used to decorate the cake.
- All-purpose flour
- Cocoa powder - either natural or Dutch-processed will work for this recipe.
- Baking powder
- Baking soda
- Table salt
- Canola oil - or any other neutral-flavored cooking oil like avocado or grapeseed oil
- White vinegar
- Vanilla extract
- Lukewarm water
- Instant coffee - this is optional and used to enhance the chocolate flavor in the cake.
Want more chocolate cake recipes?
Almost Deep and Delicious Chocolate Cake Nutrition Notes
The nutrition information in the recipe below is for 1/12th of the cake. If you cut your pieces larger or smaller than this, the nutrition information will vary accordingly.
Note that the cake portion of this recipe is vegan and dairy-free. The frosting can be made dairy-free as well by substituting the butter with a dairy-free butter alternative.
Almost Deep and Delicious Chocolate Cake
Equipment
Ingredients
Instructions
- Set up a double boiler by adding 1-2 inches of water to the bottom of a medium saucepan. Set a glass or metal bowl on the top of the pan, ensuring that the bowl doesn't touch the water. Bring the water to a boil, then reduce it to a simmer.
- Crack 3 large eggs into the double boiler boil, and beat with a whisk. Continue whisking the eggs over the double boiler until the temperature reaches 140°F. Be careful that the eggs aren't getting too hot, or they will cook. (I like to turn the stove off when the eggs reach about 125-130°F as the temperature will continue to rise due to the hot water in the pot).
- Carefully remove the bowl from the saucepan and pour the eggs into a cool bowl or airtight container. Transfer the eggs to the fridge to chill while you start mixing up the cake (start on step 1 of the Chocolate Cake section of instructions now).
- Wash out the bowl you used to pasteurize the eggs, set it overtop the saucepan again and bring the water to a simmer again. Add 3 ounces (85 g) unsweetened baking chocolate to the bowl, making sure not to get any water in it. Keep the chocolate in the double boiler, stirring often, until it's completely melted, about 3-4 minutes. Carefully remove the bowl from the saucepan and set it aside to let the chocolate cool slightly (don't let it harden again).
- Add 1 cup plus 2 Tablespoons (225 g) granulated sugar to the bowl of your food processor and grind until fine and powdery.
- Add ¾ cup (170 g) unsalted butter and the superfine sugar to the bowl of a stand mixer that with a paddle mixer attached. Beat the butter and sugar together until it's pale and fluffy, about 3 minutes.
- Add the cooled melted chocolate and 1 teaspoon (5 ml) vanilla extract to the bowl with the butter and sugar. Beat again until combined, about 1-2 minutes. Scrape down the sides of the bowl. Switch the mixer attachment to the whisk.
- Add ¼ of the pasteurized egg to the bowl, and beat at high speed for 5 minutes. Scrape down the sides of the bowl completely. Repeat this 3 more times with the remaining egg, making sure that you scrape down the bowl before each addition of egg, and also any time you see that there is any frosting that's not mixing properly.
- After all of the egg has been added, the frosting will be very soft. Place the whole bowl (with the whisk attachment) into the fridge for 30 minutes, beating on high speed for 1-2 minutes every 10 minutes. (Switch to step 6 of the Chocolate Cake section of the instructions).
- Heat oven to 350°F. Get out a 9x13" baking pan, and set it aside (there is no need to grease it).
- In a large bowl, whisk together 3 cups (180 g) all-purpose flour, 2 cups (200 g) granulated sugar, 6 Tablespoons (15 g) cocoa powder, 2 teaspoons (4 g) baking powder, 2 teaspoons (4 g) baking soda, and 1 teaspoon (3 g) table salt.
- Using the back of a spoon or a small measuring cup, make 3 indents into the flour mixture. Pour 6 Tablespoons (45 ml) canola oil or other neutral-flavored cooking oil, 2 Tablespoons (15 ml) white vinegar, and 2 teaspoons (5 ml) vanilla extract into each of the indents.
- In a measuring cup, dissolve 2 teaspoons (1 g) instant coffee (if using) into 2 cups (237 g) lukewarm water. Pour this mixture over the mixture in the large bowl, and mix with a spatula until no dry bits remain.
- Spread the batter into the baking pan and bake for 35 minutes, or until a toothpick comes out with just a few crumbs clinging to it. Cool cake completely on a cooling rack before frosting. While the cake is baking/cooling, complete the rest of the frosting. (Move back to step 4 of the French Silk Frosting section of the instructions).
- Frost the cake right in the pan. If you want it to look similar to a store-bought Deep'n Delicious cake, fit a large piping bag with an open star tip (I used a Wilton #21) and pipe stars in even rows onto the cake. Top with chocolate sprinkles if desired.
- Serve at room temperature. If you need to store the cake (or leftovers) for an extended time, cover it with plastic and put it in the fridge. Take the cake out to allow it to come to room temperature for at least 30 minutes before serving.
Nutrition
Notes
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