Friday, 19 December 2014

Strawberry Whipped Cream Cake

Strawberry Whipped Cream Cake

This is more inspired by Black Forest Cake. Which I wanted to try from long long time!!

Anyhow with me its always a experimental bases. But this time it was mom's birthday and I was so sure im going to bake for her. The idea was to bake a small half kg cake and was looking for recipe which could measure me 1 cup flour and so got a recipe for basic chocolate cake from Hecooksshecooks copying the exact recipe below here. The only changes which came in were for the fillings. and will talk about the alterations in later part

For cake
1 cup all-purpose flour
1 1/4 cups sugar
3/8 cup (6 tablespoons) unsweetened cocoa powder
1 teaspoon instant coffee
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1/2 cup plain yogurt (or sour cream)
3/4 cups water
1 tablespoon distilled white vinegar (This reacts with the baking soda to make a great texture after the batter cooks. There is no discernible vinegar taste.)
1/2 teaspoon vanilla extract
1 egg
For filling and frosting
3 cups heavy whipping cream
3 tablespoons sugar (this is a guess, do it to your tastes)
1 tablespoon vanilla extract
1 pint fresh strawberries, sliced (I'd say in fours for an average-sized berry)
Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 8-inch round cakepans. (I used the same pan twice)
In a large bowl, whisk flour, sugar, cocoa powder, baking soda and salt together. Add oil and sour cream and whisk to blend. Gradually beat in the water. Blend in vinegar and vanilla. Whisk in the eggs and beat until well blended. Divide equally between the cake pans.
Bake for 20-25 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool. (A little while after taking the cake out of the oven, I popped it in the freezer for 10 minutes so I could get the cake cool enough to transfer to a wire rack so that I could start cooking the second layer in the same pan.)
When both layers are completely cool, prepare the whipped cream frosting. In a mixing bowl, beat cream, sugar and vanilla until stiff peaks form. This happens quicker when cream and bowl are chilled.
Place one layer of cake on a plate lined with wax paper. Spread thick layer of whipped cream across the top. Cover with strawberry slices. Put second layer on top, then frost the entire cake. Arrange more strawberries on top for decoration.
Keep chilled so whipped cream doesn't melt.

Alterations I made:
I baked in one tin itself
cake was just soft and perfect as it should have been. The only thing scaring me to get nervous was the reaction of soda and vineger which kept bubbling and bubbling giving lots of air bubbles.  It really made me tensed wondering what will be the result. But no worries thats how it suppose to be I guess!!
It was perfect soft and crumbly
Cake was layered into to and soaked it with strawberry syrup for bottom layer
make a thin chocolate ganache with normal cadbury chocolate and amul fresh cream applied for center filling, placed some strawberries chopped. 
Added the upper layer of cake, again soak with strawberry syrup. and some chocolate ganache 
Kept in fridge for chilling. Mean while whip 1.5cup of whipping cream for frosting with some starwberries and sugar. Keep in freezer for 5-10 mins. 
Apply over the cake and done :) 
Made circular design with fork and stenciled with heart shape motif with cocoa powder!!

This tasted super duper awesome :) I tot I should have applied some cream in center as well for blackforest effect, But this was too yummm :D my hardworks dint fail. Many many thank to Allah for making it happen, specially when I was making this with so much love for my mom I kept praying it should not fail :)
Everyone at home said its so much like store brought bakery cakes similar to black forest wow :D it all made me excited and feel happy that I tried it!!

I also wanted to add almonds for some crunch but panic for some reason and forgot :) next time will take care to make it properly

And yes!! I landed up making 1kg or more cake with this recipe :)

Do try it im sure you'll love it too :)

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