Chocolate, cream and strawberries oh lala I am in heaven. . The bright red colour of the strawberries brings out the colour of this cake.
For the chocolate sponge cake:
- 175g self raising flour
- 2 1/2 tbsp cocoa powder
- 1 tsp bicarbonate soda
- 2 eggs
- 130g castor sugar
- 150ml milk
- 150ml corn oil
- 1 tsp vanilla extract
- 500g fresh strawberries
- 30ml cold water
- 2 tsp gelatin
- 350ml whipping cream, cold
- 180g icing sugar
- 1 tsp vanilla extract
- 1/8 tsp salt
Preheat oven to 180C/160C for fan oven. Grease 2x 8" and line the bottoms with parchment paper.
Sift the flour, cocoa powder and bicarbonate soda into a bowl and stir in the sugar.
In a jug , measure the oil and milk, then add the eggs, vanilla extract and mix together with a fork until combined.
Combine the wet with the dry ingredients and mix well. The cake mixture will be quiet wet. Pour the mixture into the tins and bake in the centre of the oven for 20 minutes until springy to touch.
Cool the cake in the tin for 5 minutes and then turn out onto a wire rack. Remove from tin and cool completely. Once the cake have cooled, storing them in the fridge for an hour or so makes this process of slicing the cake into half a little easier as the cake will firm up a bit.
For the filling: Pour gelatin and water into a bowl. Allow to sit for 10 minutes. Place 80ml of cream in a small pot over medium-low heat. Once cream comes to a simmer, pour slowly over the gelatin. Mix with a fork until gelatin has dissolved. Allow to cool. Stir the bowl often or the cream will began to gel.
Using the whisk attachment of a standing mixer, beat the cream, powdered sugar, vanilla extract and salt on high until soft peak form, scraping down the sides of the bowl once or twice. Reduce to medium speed and drizzle the gelatin mixture into mixer bowl. Return to high and beat until firm peaks form. Mixture will resembel Cool Whip.
Once your strawberries are sliced and your whipped cream is prepared, slice each layer of the chocolate cake into two. Place one of the cake layer onto a plate or serving platter. Spread one fourth of the whipped cream over the top of the cake layer to the edges, leaving the side bare. Spread one fourth of the strawberries evenly over the whipped cream. Repeat the order for the next three layers.
Refridgerate until ready to serve.
Posted By Blogger to Yummy Mummy on 6/06/2014 04:00:00 pm