The other day, we celebrated Eid al Adha, and for that reason delicious food and cakes were made. Today I will share with you, this amazingly scrumptious chocolate. It is so moist and doesn’t leave you with that full stomach feeling after you’ve eaten it. It is so easy and the decorations I made took no time. Might look fancy but its so easy.
2 cups(480 ml) flour
2 cups(480 ml) sugar
3/4 cups(about 177ml) cocoa powder
1 & 1/2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon espresso powder
1 teaspoon salt
2 teaspoons vanilla extract or paste
1 cup(240ml) milk
1/2 cup(120ml) oil(vegetable not olive oil)
1 cup(240) boiling water
For the whipped cream:
2 and 1/4 cup(540 ml) heavy cream
1/2 teaspoon cream of tartar(you can omit this if you don’t have it)
1/4 cup(60 ml) icing sugar/powdered sugar
250 g strawberries
1-2 tablespoons strawberry jam
Chocolate for decoration(optional)
Mix all the dry ingredients together. Add the wet ingredients except for the boiling water. Stir well. With a spatula, make sure to incorporate any go the ingredients that have stuck to the side of the bowl. While your standing mixer is on low speed, carefully add the boiling water. The cake batter will be quite runny.
I used two 9″ round cake pans but you can probably use just one 24 cm cake pan but the cooking time will be a bit different. I lined mine with some parchment paper to the bottom as I am not using a spring pan. Insert a toothpick and if it comes out clean the cake is done. I cooked mine for about 30 minutes at 180°C. Let cool in the pan for a while before you transfer the cake to a cooling rack.
Now on to filling:
Add the heavy cream, icing sugar and cream of tartar to a bowl. Whisk until stiff peaks.
In another bowl add strawberries, that you cut up into quarters, along with the jam. Using a fork or a potato masher, mash the strawberries slightly. Gently mix this into the whipped cream.
Fill your cake and cover all the sides with the whipped cream. If you are going to decorate it like I’ve done, you don’t have to worry if some cake shows through on the sides. I forgot to take pictures of how I did the decorating, but it is very simple. Melt the chocolate and distribute onto some parchment paper. Spread it out so that when you wrap it around the cake, it covers all of it and is slightly higher than the cake itself. You can do this in two steps if you like, using two different pieces of parchment paper. Refrigerate until chocolate has hardened. Carefully remove the parchment paper. You can either leave it like this or carefully break off some pieces of chocolate to get an uneven border.
Remove your cake from the fridge at least 30 minutes before serving.