Serves: 10
Once again this is a recipe my grandson Weston used his creativity. Chocolate cake with cherries in the middle and strawberries and whip cream. Could it be more sinful? This cake is way better the second day as the fudgy chocolate flavouring really comes out.
Ingredients
1 ½ cups flour
1 ½ cups sugar
½ cup unsweetened cocoa powder
2 tsp baking powder
½ tsp salt
1/3 cup vegetable oil
1 large egg
1 tbsp vanilla
1 cup milk
½ cup boiling water
Cherries
1 tbsp sugar
1 tbsp honey
500 ml whip cream
1 pack Oetker vanilla sugar
300 ml cream cheese icing
Strawberries
Chocolate for shredding
Directions
Preheat oven to 375°F
Spray 2 x 8-inch round cake pans with cooking spraying
Whisk together flour, sugar, cocoa powder, baking powder and salt in a large bowl
Add oil, egg, vanilla and milk to the flour mixture and whisk everything together until well combined
Pour in the boiling water and mix until glossy. (Cake batter is thin in consistency.)
Split batter into two cake pans
Bake for about 30 minutes, or until a toothpick inserted in the centre of the chocolate cake comes out semi-clean with small amount of cake (not runny batter) on it due to the fudgy texture.
Remove from oven and allow to cool
I used a cherry pit remover and then cut cherries into quarters and put in a bowl. Use as many cherries as you would like for the filling. Add sugar and honey and mix cherries well
In a medium bowl add whip cream and vanilla sugar and whip until stiff peaks form
Whip in cream cheese icing and store in fridge until ready to spread on cake
Place first cake on a round plate and spread a layer of whip cream on top
Spread cherries mixture on top
Add second cake on top of whip cream cherry mixture
Spread the rest of whip cream all over cake
Clean and remove stem on strawberries
Decorate cake with strawberries
Shred some chocolate all over the cake
Let chill in fridge for 3 - 4 hours before serving.
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