Chocolate Cake with Strawberry Whipped Cream . I followed this recipe from the net , to make two incredibly soft cakes. My cakes got done in 20 minutes each at 170C ( these measurements are for one cake) 1 cup All purpose Flour / Maida 1/4 cup Oil 1/3 cup Sugar 3 tbsp unsweetened Cocoa Powder 3/4 cup hot water 1/4 tsp Baking Soda 1/2 tsp Baking Powder 1 tbsp Lemon Juice 1/4 tsp vanilla essence. 1)Take all the wet ingr in a bowl ,water,vanilla essence,oil and sugar . Mix till sugar dissolves. 2)Now sieve the dry ingr, maida, cocoa pdr, baking soda and baking pdr ,together and mix into the liquid. 3)Preheat oven to 170 C and grease your baking tin. 4) Add the lemon juice into ,mixture and pour the mix into your cake tin immediately . 5) bake till done. Mine took 20 minutes I used the juice of two oranges to moisten the cakes too. I used 2 cups of my whipped cream recipe to frost and fill the cake . I misjudged and ran out of frosting to cover the cake ...and had to be stingy. For the filling , I flavored the whipped cream with strawberry essence and some beetroot pink color. The brown cream used to frost has some cocoa pdr diluted in a tbsp of hot water beaten into it . To assemble Divide the two cakes into two each. Be very careful here, coz the cake is really soft. Now place the lowest half on your plate. Moisten with orange juice and cover with whipped strawberry cream. Do this with all the other layers . You now have a assembled four layer cake , with three layers of Strawberry whipped cream. Crumb coat your cake lightly . Frost as you please. I used a 2D Wilton Tip. Keep the cake chilled , till you serve it . Bite into some luxurious decadence ! Whipped Cream for icing The trick to making Whipped Cream Frosting is to have the cream, the bowl, and the wire whisk very cold, as this will help the cream reach its maximum volume when whipped. A chilled stainless steel bowl works best . (Something thing about chemistry and conduction.) 1 cup (240 ml) cold heavy whipping cream (35-40% butterfat content) I use local dairy cream. Thats why Amul doesnt work, coz its about 25% butterfat content. 1/2 teaspoon pure essence. 1-2 tablespoons (15-25 grams) granulated white sugar, or to taste Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes. Then place all the ingredients in the cold bowl and beat just until stiff peaks form. (the cream will stand up straight when the whisk is raised). If not using immediately, cover and refrigerate, but try and use it up within 24 hrs. Always remember to refrigerate any cake or dessert that is made with whipped cream as it is highly perishable. Never store whipped cream for more than a day, it will lose its volume that you worked so hard to achieve. Make only when you need to use it .
Posted on: Sat, 06 Dec 2014 04:41:39 +0000
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