I’ve noticed that I’ve been posting a lot of recipes lately. I guess that when I started this blog I was never quite sure which direction it would take. I’m fond of food so I hope you don’t mind me sharing a lot of things that we love to feast on!
Here’s the recipe for a cake I made for Zara’s birthday last month. It turned out quite well, with the cake being very moist. The whipped cream icing wasn’t overly sweet, which I love.
- 2 cups flour
- 2 cups white sugar
- 2/3 cup cocao
- 1/2 cup oil
- 2 eggs
- 1 cup sour milk
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 cup warm water
- 3 cups of chopped berries, leaving out a handful of whole berries for garnishing
- 500mL heavy cream (35%)
- 3/4 cup raspberry jam
- 3 tbsp. instant vanilla pudding powder
Preheat your oven to 350F. Mix all ingredients together and pour into 2 greased, round 9″ pans. Bake for 30 – 35 min. or until inserted toothpick comes out clean. Let cakes cool completely before removing from pan. Carefully slice each cake in half, horizontally so you are left with four layers.
For the icing, whip the heavy cream at high speed until it starts to stiffen a little. Add the instant vanilla pudding powder (this will prevent the icing from becoming runny). Keep beating the icing until firm peaks form. Carefully stir in the raspberry jam and store in the fridge until you are ready to ice your cake.
Start layering your cake by placing your first layer on a serving plate and spreading a layer of icing on it. Sprinkle a handful of chopped berries over the icing and place your next cake layer on top. Repeat this step until you have finished with the fourth layer. Spread another generous layer on top and garnish the cake with the remaining whole berries. Let the cake chill in the fridge for at least an hour.
note: you will have plenty of icing so if you wish, you can cover the cake completely.
This cake is perfect for any celebration!