Tag Archives: strawberry cake

Recipe: Rich Chocolate Cake covered in Chantilly Cream, filled with White Chocolate Whipped Cream and Strawberries

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I love birthdays and holidays. Mainly because they present me with opportunities to bake. Last year, one of my birthday presents to myself, was this rich chocolate cake. It seemed like such an ambitious project then! 

Yesterday, a friend of mine came over and we made this cake again for a Thanksgiving party she was attending. I think she too was surprised at how easy it was to make, and yet, how satisfying it was to bite into.

Ingredients

For the cake

2 cups all purpose flour
1 cup unsweetened cocoa powder
2 cups sugar
2 cups milk
1 cup canola or vegetable oil
1.5 tsp baking soda
1 tsp salt
4 tbsp apple cider vinegar (or white vinegar)
2 tbsp kahlua or chocolate liquor (optional)
1 tbsp oil + 1 tbsp flour for greasing and dusting
4 tsp vanilla extract

For the Chantilly cream

1.5 cups heavy whipping cream
3 tbsp powdered sugar
1 tsp vanilla extract

For the white chocolate whipped cream

6 oz. white chocolate chips
1.5 cups heavy cream, refrigerated
1 tbsp cointreau or brandy (optional) 

1 box strawberries 

Directions

Start with making the white chocolate whipped cream:

1. In a double boiler, melt the chocolate chips
2. In a separate pan, bring 1/2 cup of the cream to a boil (be careful not to boil it too much – just let it bubble and take it off the stove)
3. When the chocolate chips are just about melting, pour the hot cream and let sit for a few minutes
4. Add in the liquor and create a smooth liquidy mix
5. Cool to room temperature
6. Whip the remaining the cream at medium speed. Just as peaks start forming, fold in the white chocolate mix. Increase to high speed and whip till stiff peaks form. Refrigerate for at least a couple of hours before using.

Make the Chantilly cream:

1. Mix the ingredients together in a bowl and whip until stiff peaks form
2. Refrigerate 

Then you make the cake:

1. Dust and grease two 8″ pans or one 12″ pan
2. Set the overn temperature to 350 degrees F.
3. In a bowl, mix the vinegar in the milk and leave aside to thicken
4. In another bowl, sift together the flour, cocoa, salt, sugar, baking soda and lightly mix
5. Add oil, vanilla extract to the milk and mix
6. Fold the liquid contents into the dry ingredients until just mixed. Add the kahlua. Be careful not to over mix – this may cause the cake to crack
7. Pour the mixure into your pans or pan
8. Bake in the oven for 25 minutes at 350 degrees, Lower the temperature to 325 degrees and bake for another 20 minutes or until a knife poked through the center comes out clean
9. Remove from the oven and cool for at least twenty minutes on a cooling rack 

While the cake is baking, finely slice the strawberries. In a separate bowl, take a few of the strawberry slices aside to garnish the cake with and sprinkle with powdered sugar.

Assembling the cake

1. If you baked two cakes, level the tops with a serrated knife. If you baked one 12″ cake, slice it in half. Note: Make sure your cake has completely cooled before slicing it.
2. On one layer (or one cake), spread the white chocolate whipped cream
3. Layer the strawberries on top of the white chocolate cream 
4. Place the second layer of cake (or whole cake) on top
5. Frost with the chantilly cream
6. Garnish with the remaining sliced strawberries. The powdered sugar should have formed a shiny glaze on them.
7. Chill for a couple of hours before serving the cake 

 

Pineapple-Berry: Eggless Upside Down Pineapple & Strawberry Cake

Pineapples

When I moved to the US three years back, I was most excited about two things:
a) Fruit flavored yogurt
b) Strawberries available all around the year

I first had a pineapple upside down cake almost a decade ago, while visiting a friend. I still remember liking it, but wishing it had a little kick to it. So, when I found a box of frozen strawberry sauce while cleaning my freezer the other day, I was immediately inspired to combine the sweetness of tinned pineapples with the slightly sour kick of strawberries in this Pineapple Berry Upside Down Cake.

This cake was a big hit over dinner today. My cousin couldn’t believe it was made without eggs, and while she had initially planned to go for a small bite, she ended up saving a lot of the cake for the next day as well. 

Yummy_pineapple_cake

This is a moist and flavorful cake that works equally well as a tea-time cake as it does as a fruity dessert, served by itself or with a dollop of icecream. 

Ingredients

1.5 cups all purpose flour
3/4 cup sugar
3/4 tsp baking soda
1/4 tsp salt
1/2 cup canola/vegetable oil
1 strawberry sauce (recipe below) 
1 tin pineapple rings
1 tsp vanilla essence
1 tsp lemon essence
1 tsp apple cider vinegar

For the Strawberry Sauce

Strawberry_sauce

Disclaimer: I made this sauce a couple of months back and did not save the exact measurement of ingredients. Hence I will use approximations in this recipe. I recommend that you trust your tastebuds on this one – the sauce should be sweet, but sour.

2 – 3 cups chopped strawberries
1/2 cup powdered sugar
Juice of 1 lemon

Directions

Strawberry Sauce

In a heavy bottom pan, mix all ingredients and heat on low – medium settings until the mix thickens. If required, blend using a hand mixer. Cool. Adjust sweetness or sourness based on your taste preferences. For the pineapple berry cake, keep it slightly lemony.

Pineapple Berry Upside Down Cake

  1. Preheat the oven to 350 degrees F.
  2. Line an 6″ pan with parchment paper.
  3. Arrange pineapple rings on the bottom of the pan. Cut some of the rings in half and arrange along the sides of the pan.
  4. Spoon in strawberry sauce in the center of each of the pineapple rings on the bottom of the pan.
  5. In a big bowl, sift together flour, salt and baking soda
  6. In another bowl, mix the sugar with 1/2 cup oil, 3/4 cup of the strawberry sauce, 1/2 cup of pineapple juice from the tin, apple cider vinegar and the vanilla and lemon extracts. 
  7. Fold in the liquid mix into the flour mix gently in thirds. Do not overmix as this will cause the cake to crack.
  8. Pour your mix into the pan and bake for 30 minutes. If a knife then inserted doesn’t come out clean, lower oven temperature to 300 degrees F and bake for another 10 minutes.
  9. Cool in the oven for about 5 – 7 minutes afterwards. Remove from the oven and cool for 5 minutes in the baking pan. Then invert pan onto a cake rack and peel off the parchment paper. If the strawberry sauce has stuck to the parchment paper, spoon it out and replace in the center of the pineapple rings.

Pineapple_upside_down_cake

This cake is a pleasant mix of pineapple and strawberries. If you’d like a stronger pineapple flavor, chop in a few pineapple pieces and add to your mix. If you don’t have lemon extract, replace with 1/2 tsp vanilla extract + 1/2 tsp raspberry or strawberry extract, or 1 tsp vanilla extract.