The best moist chocolate cake with strawberries and raspberries
250 g all purpose floor
300-350 g granulated white sugar
85 g unsweetened cocoa powder
1/2 tsp baking soda
15 g baking powder
1 tbsp fresh lemon juice
2 pinches of salt
1 tsp vanilla extract
2 large eggs (room temperature)
240 ml worm milk
120 ml sunflower (or vegetable) oil
240 ml boiling water
250 g softened butter
1 pinch of salt
5 tbsp powdered sugar
300 g milk schocolate
100 g dark chocolate (min. 75% cocoa)
200 ml heavy whipping cream (35% fat)
200-250 g chopped strawberries (option)
100 g milk chocolate
50 ml heavy whipping cream (35% fat) or 4 tbsp of milk + 1 tsp of butter
Sliced almonds (option)
Strawberries and raspberries (option)
1. Chocolate cake:
Mix all dry ingredients together (flour, sugar, cocoa, baking soda, baking powder, and salt) with spoon until combined.
Mix all wet ingredients (eggs, milk, lemon juice, oil, and vanilla) until combain.
Mix dry and wet ingredients, slowly add the boiling water and beat on a medium speed until smooth with food processor, just a couple of minutes.
Divide batter among the 2 pans (25 cm of diameter each one) or 3 pans (20 cm of diameter each one), coated with better and dusted with natural cocoa powder or covered with baking paper.
Bake for 30 – 40 minutes in a preheated oven on 160°C until a toothpick inserted into the center comes out clean.
Cool on wire racks for 3 minutes and then turn out the cakes onto the racks and allow to cool completely.
2. Chocolate frosting:
In a bowl, beat together butter, sugar powder and 30 ml of the heavy whipping cream until fluffy. Use a hand mixer or stand mixer for best results
Add the chopped chocolate and the rest of the heavy whipping cream to a medium sized bowl. Heat on low temperature (or in the microwave) until melt, not to boil! Keep an eye on it! Let it cool in a room temperature.
Mix butter mixture and melted chocolate with food processor or mixer and let it cool for a few minutes into a fridge, the beet again.
Mix 1/2 of the frosting with the chopped strawberries and reserve the other part.
Place the first cake layer on a serving plate and spread the mixture of frosting and strawberries (repeat this if you have 3 layers) add the final layer of cake on top.
Refrigerate the cake until cool. Frost the top and the outside of the cake with the remaining chocolate frosting. Let the cake to cool again.
3. Chocolate ganache and decoration:
Melt the chopped chocolate and the heavy whipping cream (or 4 tbsp of milk and 1 tsp of butter).
Use the chocolate ganache to drizzle chocolate around the edges of the cake then fill in the center.
Pipe swirls with the remaining chocolate frosting on the top of the cake, the decorate with fresh strawberries and raspberries, if desired.
Refrigerate the cake until ready to serve (1-2 hours). The cake is best when served at room temperature!
This publication is NOT available for commercial use! Thank you!
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