Dark Chocolate Cake with Cherry Cream Frosting| Super Delish!


For the dry ingredients 1 1/2 cups of all purpose flour or maida to this I’ll sift in 3/4 th cups of dark cocoa powder 1/2 tbsp of baking soda 3/4 th tsp of baking powder 1/2 tsp of salt the sifting will release all the lumps in the cocoa pdr use a whisk to mix everything very well keep aside I’m using two 7 inch round pans to bake the cake in I;v lined the bottom with butter paper and used a brush to oil the sides to make the buttermilk I’v used 3/4 th cups of warm milk and I’v added 3/4 tbsp of vinegar give it a stir and let rest for 5 mins take a large bowl for the wet ingredients 1 1/2 cups of castor sugar add in 1/4 cup of vegetable oil I measured out cocoa powder in this 1/4 th cup crack in 2 eggs large ones the eggs should be at room temp give it all a mix that’s nice and pale a tsp of vanilla essence and mix to combine add in the dry ingredients in 3 parts alternating with the buttermilk in 2 parts Mix without running the motor you don’t want to overbeat and develop the gluten in the flour and just run it that;s it add in half of the buttermilk mix it in second part of the flour mix it the remaining buttermilk mix it in this batter is going to be watery and runny the last part of the flour mix it well scrape the sides this is 3/4 cups of hot water that i’ll add into the batter so here goes and mix it in that’s it pour it into the prepared tins try and get roughly the same amount in each bake them in a preheated oven at 170 degrees C for about 15 to 20 mins or until they are done those are just out of the oven and they are perfectly cooked leave them to cool on the wire rack For the cherry cream I’m using canned or tinned cherries I have some whole here and some pitted cherries chopped up finely Let’s whip up some chilled cream the cream and the bowl are absolutely chilled I’m using the stand mixer today get it going at a slow speed once it froths up add in a few tbsp of icing sugar then beat on high till firm peaks are formed take out about 1 1/2 cup of the whipped cream into a bowl add in the chopped cherries mix it all up that’s our cherry cream keep it aside demould the cakes flip over that should come off easily peel off the paper if you want you could trim your cake top so that it becomes flat I’m using my turntable and my offset spatula for decorating onto my cake board I;ll just add a layer of whipped cream then place my first layer bottom side up some of the cherry syrup on top it’s always a lot of fun to soak the cake the cherry cream generous amount of it flatten it out with the spatula offset spatula or a knife place the other layer on top press it down in place time for soaking with the cherry syrup run the spatula along the side to smooth out the cream cover the cake with the rest of the cream first the top look at the pretty specks of cherries all over and the sides smooth out the top and the sides as best as you can let’s cut out a slice serve the cake as a tea time treat or as a party dessert and enjoy!

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