I bought strawberry during my grocery shopping and intended to use it in my baking. As my kids are chocolate lovers, so I have decided to bake chocolate cake with strawberry topping. The recipe for chocolate cake, I got it from http://www.foodtale.com/2010/02/13/eggless-chocolate-cake/ and it looks simple to make it.
The ingredients are:
* All Purpose Flour 1 cup
* Baking Powder 1/2 teaspoon
* Baking Soda 1 teaspoon
* Unsweetened Cocoa Powder 6 tablespoons
* Granulated Sugar 3/4 cup
* vegetable oil 1/2 cup
* Hot Coffee 1/4 cup (1 tsp of coffee in 1/4cup hot water)
* Milk 1/4 cup
* Yogurt (I used plain non fat, measured it with dry measuring cup) 1/4 cup
* Vanilla Extract 1 teaspoon
METHOD:
1. Preheat the oven to 170 C. Lightly grease an 8-inch round cake pan and dust it with cocoa powder (I used square-tin instead so that it is easy for the kids to eat it).
2. In a large bowl sift together the all purpose flour, baking soda, baking powder, cocoa powder and sugar. Make a well.
3. Add all the wet ingredients one by one.
4. With an electric mixer, beat the mixture on low speed for 2-3 minutes until the dry and wet ingredients are well combined. Do not over beat it.
5. Pour the batter in the prepared pan. Tap the pan a couple of times so the batter is spread evenly and there are no air bubbles.
6. Bake for about 30 min (I added 15 minutes more). Check the cake with tooth pick. Toothpick inserted in the middle of the cake should come clean whrn the cake is ready.
7. Once out of the oven, transfer the pan to a wiring rack to cool. After about an hour remove the cake from the pan and let the cake cool completely before frosting (for frosting I used the ready made one, chocolate frosting from Betty Crocker).
For the topping, I sprinkle the strawberry with sugar before that and let the fruit soak in for one hour (if the strawberry is already sweet, skip this step). Then, arrange the strawberry accordingly after you have frosting the cake and I added some color rice to it. Cool down the cake in the fridge for at least one hour after frosting so that the texture will look better (I cool it for two hours).
* All Purpose Flour 1 cup
* Baking Powder 1/2 teaspoon
* Baking Soda 1 teaspoon
* Unsweetened Cocoa Powder 6 tablespoons
* Granulated Sugar 3/4 cup
* vegetable oil 1/2 cup
* Hot Coffee 1/4 cup (1 tsp of coffee in 1/4cup hot water)
* Milk 1/4 cup
* Yogurt (I used plain non fat, measured it with dry measuring cup) 1/4 cup
* Vanilla Extract 1 teaspoon
METHOD:
1. Preheat the oven to 170 C. Lightly grease an 8-inch round cake pan and dust it with cocoa powder (I used square-tin instead so that it is easy for the kids to eat it).
2. In a large bowl sift together the all purpose flour, baking soda, baking powder, cocoa powder and sugar. Make a well.
3. Add all the wet ingredients one by one.
4. With an electric mixer, beat the mixture on low speed for 2-3 minutes until the dry and wet ingredients are well combined. Do not over beat it.
5. Pour the batter in the prepared pan. Tap the pan a couple of times so the batter is spread evenly and there are no air bubbles.
6. Bake for about 30 min (I added 15 minutes more). Check the cake with tooth pick. Toothpick inserted in the middle of the cake should come clean whrn the cake is ready.
7. Once out of the oven, transfer the pan to a wiring rack to cool. After about an hour remove the cake from the pan and let the cake cool completely before frosting (for frosting I used the ready made one, chocolate frosting from Betty Crocker).
For the topping, I sprinkle the strawberry with sugar before that and let the fruit soak in for one hour (if the strawberry is already sweet, skip this step). Then, arrange the strawberry accordingly after you have frosting the cake and I added some color rice to it. Cool down the cake in the fridge for at least one hour after frosting so that the texture will look better (I cool it for two hours).
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