It has been ages since I last blogged baking. Not that I was not baking at home but had been busy in other stuff. I know it took me long to come back, but the urge to be back was constantly thriving in my heart. And what could be better reason, when I had recently bought my new Nikon DSLR D3100 camera, which is an entry level DSLR, but good enough to get clean and beautiful shots (atleast for the beginner like me). Last Thursday, My friend invited me for a dinner party at his home next day, and his wife had asked for a chocolate cake. As the party was arranged for Friday, so I was little hard pressed as these days, it’s getting little late at work in the evening. So, I thought of baking the cake in two days. Now I had to find a recipe fast, which should not be too difficult and time consuming.
I searched through the internet and found this wonderful recipe with strawberries. I quickly read the recipe and felt happy to see that most of the ingredients I had already stocked in my inventory (did some substitutions and skips). Because of the time constraint, I baked the cake one day in advance, covered it with a cling wrap and piled it up in fridge to be frosted the other day.
While the cake was getting baked, it started puffing up in the center, I don’t know why. Probably I had mixed the batter a little over. But no problem, I cut the puffed up part using a sharp knife and reserved it for using it later for chocolate trifles. I halved the recipe, as I didn’t have two separate spring form tins of same size, nor I had enough time to bake the cakes twice. And the result was really perfect and moist cake.
Note that I halved the below recipe.
280gm plain flour
4tsp baking powder
Pinch of salt
300gm powdered sugar
6 eggs, separated
2tsp pure vanilla extract
300ml low fat cream
200gm strawberries, chopped
1/4 cup sugar
1tbsp balsamic vinegar (substituted with white wine vinegar)
1 tsp vanilla extract
275gm dark chocolate, room temperature
150ml low fat cream, room temperature
- Preheat oven to 180ºC. Line 2 9″ spring form tin.
- Sift the cornflour, flour, baking powder, salt, icing sugar and cocoa powder together into a large mixing bowl.
- Beat the egg whites till they stand in soft peaks & keep aside.
- Lightly beat the oil, water,yolks and vanilla extract together & stir into the dry ingredients.
- Fold the whites gently into the yolk mixture.
- Divide into lined tins & bake for about 45 minutes till well risen & golden brown. Check if it is done with a wooden pick.
- Leave in tin for 10 minutes, & then cool completely on rack.
- Once cool, cut into 2 or 3 layers.
- Sandwich with filling (recipe follows). Allow to rest in the fridge for about 30 minutes, and then frost with the chocolate ganache (recipe follows). Let it sit out for at least 30 minutes before serving.
- First prepare filling: Place strawberries, sugar, vanilla extract and balsamic vinegar in a sauce pan, and simmer till it becomes thick and jam-like. Cool completely.
- Beat cream to medium stiff peaks, and gently fold in cooled strawberry mixture, taking care not to release the volume of the cream.
- Place the chocolate with 100ml cream in a heatproof bowl and microwave for 30-40 seconds. You can also simmer it in pan until the chocolate melts. Stir until smooth, add the remaining cream and stir well to combine both into a smooth ganache.
- Give the cake one basic thin coating with this ganache.
- Decorate with some fresh strawberries and dust with icing sugar, if desired.