Cake
Ingredients
3 cups all-purpose flour
1 3/4 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups hot water
3/4 cup vegetable oil
2 tablespoons distilled white vinegar
1 tablespoon vanilla extract
Preparation
Preheat oven to 350 degrees with rack in the center. Line the bottom of 1 9″ spring form tin.{If you can't, use two 9×2 inch round cake pans}
Whisk together flour, sugar, cocoa, baking soda, and salt in a large mixing bowl. {Do not use a mixer}.
Combine water, oil, vinegar, and vanilla in a large measuring cup. Add to the dry ingredients and whisk just until combined, a few lumps are OK. Turn batter into prepared tin {or divide batter between pans if using 2}, then bake until a toothpick inserted in the center comes out clean, 50-60 minutes for 1 or 35-40 minutes for 2.
Cool cake on a rack for 15 minutes, then invert them onto the rack.. Leave cake upside down (this flattens domed cakes) to cool completely.
Slice into 4 layers, and sandwich with filling {recipe follows}. Allow to rest in the fridge for about 30 minutes, and then frost with the chocolate ganache and decorations {recipe follows}.
Filling
Ingredients
300 ml whipping cream
200 g strawberries, chopped
1/4 cup sugar
1 tablespoon balsamic vinegar
1/2 vanilla extract
1-2 tablespoons powdered sugar
Ingredients
3 cups all-purpose flour
1 3/4 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups hot water
3/4 cup vegetable oil
2 tablespoons distilled white vinegar
1 tablespoon vanilla extract
Preparation
Preheat oven to 350 degrees with rack in the center. Line the bottom of 1 9″ spring form tin.{If you can't, use two 9×2 inch round cake pans}
Whisk together flour, sugar, cocoa, baking soda, and salt in a large mixing bowl. {Do not use a mixer}.
Combine water, oil, vinegar, and vanilla in a large measuring cup. Add to the dry ingredients and whisk just until combined, a few lumps are OK. Turn batter into prepared tin {or divide batter between pans if using 2}, then bake until a toothpick inserted in the center comes out clean, 50-60 minutes for 1 or 35-40 minutes for 2.
Cool cake on a rack for 15 minutes, then invert them onto the rack.. Leave cake upside down (this flattens domed cakes) to cool completely.
Slice into 4 layers, and sandwich with filling {recipe follows}. Allow to rest in the fridge for about 30 minutes, and then frost with the chocolate ganache and decorations {recipe follows}.
Filling
Ingredients
300 ml whipping cream
200 g strawberries, chopped
1/4 cup sugar
1 tablespoon balsamic vinegar
1/2 vanilla extract
1-2 tablespoons powdered sugar
Preparation
First prepare filling: Place strawberries, sugar, and balsamic vinegar in a saucepan, and simmer till it becomes thick and jam-like and add vanilla. Cool completely.
Beat cream and powdered sugar to medium stiff peaks, and gently fold in cooled strawberry mixture, taking care not to release the volume of the cream.
Chocolate Ganache
Ingredients
200gms dark chocolate, room temperature
150ml whipping cream, room temperature
Preparation
Place the chocolate and 100 ml of cream in a heatproof bowl and microwave for 30-40 seconds {if the weather is warm as it is here, else try for minute}. You can also simmer it in pan until the chocolate melts. Stir well to combine both into a smooth ganache.
Give the cake one basic thin coating with this ganache, and reserve some for piping decorations. Add the remaining 50 ml cream and mix until smooth.
First prepare filling: Place strawberries, sugar, and balsamic vinegar in a saucepan, and simmer till it becomes thick and jam-like and add vanilla. Cool completely.
Beat cream and powdered sugar to medium stiff peaks, and gently fold in cooled strawberry mixture, taking care not to release the volume of the cream.
Chocolate Ganache
Ingredients
200gms dark chocolate, room temperature
150ml whipping cream, room temperature
Preparation
Place the chocolate and 100 ml of cream in a heatproof bowl and microwave for 30-40 seconds {if the weather is warm as it is here, else try for minute}. You can also simmer it in pan until the chocolate melts. Stir well to combine both into a smooth ganache.
Give the cake one basic thin coating with this ganache, and reserve some for piping decorations. Add the remaining 50 ml cream and mix until smooth.
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