Chocolate Cake with Snowy Pine Trees

  • Preparation 1 H
    Cooking 40 MIN
    Chilling 2 H 30 MIN
  • Servings 1
  • Makes 12 servings
  • Freezes




Royal Icing



  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the sides of two 8-inch (20 cm) springform pans with removable bottoms. Line the bottoms of both pans with parchment paper.
  2. In a bowl, combine the flour, baking soda, baking powder and salt. Set aside.
  3. In another bowl, whisk together the eggs, sugar, buttermilk, oil and vanilla.
  4. In a third bowl, whisk together the cocoa powder and water. Add to the egg mixture. Add the dry ingredients and mix until smooth. Divide the batter between the two prepared pans.
  5. Bake for 40 minutes or until a toothpick inserted in the centre of a cake comes out clean. Let cool completely on a wire rack. Unmould.


  1. Meanwhile, place the chocolate in a bowl.
  2. In a small pot, bring the cream and corn syrup to a boil. Pour over the chocolate. Let sit for 2 minutes without stirring.
  3. Whisk until the ganache is shiny and smooth. Add the butter. Refrigerate for 1 hour or until thickened but still spreadable, stirring 4 or 5 times.

Royal Icing

  1. In a bowl, whisk the icing sugar and egg white with an electric mixer for 2 minutes. Add water as needed.


  1. Cut off the rounded tops of both cakes to make them as flat as possible. Cut each cake in half horizontally to have a total of 4 cake layers.
  2. Using a spatula, spread a thin layer of the ganache over the surface of each cake layer. Stack the 4 layers and transfer to a serving dish. Completely cover the outside of the cake with the remaining ganache. Refrigerate for 30 minutes before decorating.
  3. Using a small offset spatula, apply the royal icing to the bottom of the cake to look like snowbanks. Using a small brush, paint small pine trees. To add the falling snow effect, dip a toothbrush in the royal icing and run a finger or your thumb over the bristles to splatter the icing against the side of the cake, if desired. The cake will keep for 3 days, covered, at room temperature.


The cake freezes well without the royal icing

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.