In honour of Valentine’s Day, Chef Ajay has shared one of his favourite dessert recipes.

Chef Ajay says, “I had to decide on what to share, when you asked me for a recipe for this Valentine’s Day blog. This recipe comes with a story.

This Chocolate Truffle Cake has been enjoyed by many at Canterbury and by many of our neighbours, and so in the spirit of love for Canterbury Foundation, our residents and their families, our community and our donor community - this recipe is my gift to all of you. I’ve named this recipe, the Hussey Chocolate Truffle Cake, in memory of a great leader in our community and a former board member of Canterbury Foundation, Don Hussey who we lost last year just a few days after VAlentine’s Day on February 17, 2020. 

Don Hussey was an integral part of the fabric at Canterbury Foundation. Canterbury Foundation would like to recognize Don Hussey’s contributions to launching the construction of the new building which is today being enjoyed by so many. His legacy will live on at Canterbury for years to come. Don used to grow beautiful sour cherries in his backyard. This delicious cake features a sour cherry sauce that Don would truly love!”

Happy Valentine’s Day!!


Chef Ajay


Valentine’s Day Hussey Chocolate Truffle Cake with Sour Cherry Sauce


Ingredients: Mise-en place 

Frosting: prepared a day ahead.

20 ounces / 600 grams, dark chocolate (finely chopped)

2 cups of 32% whipping cream 

1cup of unsalted butter

Place chocolate in a tempered bowl.

Combine cream and butter in a saucepan and heat to a soft simmering, stirring to avoid scorching.

Pour hot cream over chopped chocolate and let stand for 1 minute, cover bowl with saran wrap and let stand for a further 5 minutes. Unwrap and stir with a rubber spatula till a silky texture forms. Place saran wrap directly on top of frosting and refrigerate. 



Oven preheated 350F. Pre grease 2 x 8” round cake pan dusted with cocoa powder and lined with baking paper.

1.5 cups all purpose flour 

.75 cup of cocoa powder

1.5 cups of granulated sugar

1 tsp baking powder

1 tsp of salt

1.5 tsp of baking soda

-  Sift the flour, cocoa powder, baking powder and baking soda together and add to all other ingredients above. Place in an electric mixer, mixing bowl and combine at medium speed.

2 large eggs

.25 cup of vegetable oil

.75 cup of buttermilk (room temperature)

3 tsp of vanilla extract

.75 cup of hot water 

-In a medium bowl, whisk all ingredients except the hot water, gradually add hot water while whisking. While the dry mix is being mixed, slowly add the wet ingredients to form batter.

-Pour batter evenly into the 2 pre-prepared baking pans and bake for 30 minutes, insert a toothpick into the center of the cake to ensure the cake is baked.

Place the cake pan on a wire rack to cool for 15 minutes. Remove the can from the pan and cool on a wire rack till completely cooled. Once cooled, cut the cake horizontally. If the top of the cake forms a dome, slowly shave from side to side to level the cake. 


Place one cake round on a swivel stand and frost with a light layer of frosting and repeat till all is frosted.

Chill cake rounds in the refrigerator to firm up. Layer the cake rounds to form the finished cake and ice the entire cake. reserving 1.5 cups of frosting for decorating. Place cake back into the refrigerator to firm the icing.



Piping bag 

Star tip piping tip

Chocolate shaving or sprinkle.

2- dozen fresh strawberries 

1-pint fresh raspberries

Chocolate dipped cigar wafers (local grocery store)

2 cups of melted semi-sweet chocolate

Melt chocolate over the stove in a stainless-steel bowl over a pot of water at medium heat, or in a microwave at 20 second intervals till melted.

Holding the stem, Dip strawberries ¾ up to stem and place on a wax paper lined plate. Place in refrigerator

Pipe frosting into rosettes evenly around the top edge of the cake.

Gently press chocolate shavings or sprinkles on the sides of the cake and sprinkle on top.

Garnish cake with chocolate dipped strawberries, raspberries and wafer. (Illustration)


Sour Cherry Sauce:

4 cups sour cherries pitted, fresh, canned, frozen or bottled.

.25 cups of water

1.5 Tbsp of cornstarch

1.5 tbsp of lemon juice

.5 cups of sugar

.5 cup of brandy

In a saucepan add water, and whisk in cornstarch add lemon juice and sugar. Place over medium heat and whisk to a simmer, add cherries and brandy and continue at a low simmer for 8 minutes. 

Cool to room temperature and refrigerate.




As part of the 2nd Annual Promise of Home Campaign, this cake was donated to the campaign’s Online Auction, presented by Bird Stuart Olson, who matched all the winning bids up to $10,000. In 2021, the campaign raised over $108,000 – all in support of programs, activities, expansion and holistic care at Canterbury Foundation.