Fruity moist chocolate cake

Name: Fruity moist chocolate cake
Total time: 3000 s
Yield: 12 servings
Cuisine: Nigerian
Ingredients: 2 3/4 cups cake flour; 2 cups granulated white sugar 3/4; 1/4 cup unsweetened cocoa powder; 1 1/2 tsp baking soda; 3/4 teaspoon salt; 3 large eggs; 1 cup buttermilk or substitute by putting 1 tbsp white vinegar; in a cup then filling the rest up with milk; let stand 5 minutes; Until thickened; 1/2 cup butter melted; 1 tbsp vanilla extract; 1 cup hot coffee or 2 tsp instant coffee in 1 cup boiling water; 4 tbspn strawberry jam for the fruity glaze; Any fruits of your choice; 4 cups whipping cream; 1/2 cup chiller milk for the whipped cream; 1/4 cup icing sugar

Chef Bielybee @cook_16718030

Kano

Cakes and bakes from the house of Queens🤣🥰this chocolate cake is super moist and fruity with the strawberry fruits glaze the taste is superb This cocoa-based cake is deeply chocolatey and incredibly moist. It surprises me every single time with how good it is for something so easy. It is a great emergency chocolate cake to have in your repertoire for forgotten birthdays, last-minute visitors, or urgent Friday night chocolate cravings. #team6cake

Chef Bielybee @cook_16718030

Saved

Ingredients

50mins

12 servings

2 3/4 cupscake flour
2 cupsgranulated white sugar 3/4
1/4 cupunsweetened cocoa powder
1 1/2 tspbaking soda
3/4 teaspoonsalt
3large eggs
1 cupbuttermilk or substitute by putting 1 tbsp white vinegar
in a cup then filling the rest up with milk; let stand 5 minutes
Until thickened
1/2 cupbutter melted
1 tbspvanilla extract
1 cuphot coffee or 2 tsp instant coffee in 1 cup boiling water
4 tbspnstrawberry jam for the fruity glaze
Any fruits of your choice
4 cupswhipping cream
1/2 cupchiller milk for the whipped cream
1/4 cupicing sugar

Saved

Steps

50mins

1

Preheat oven to 350 degrees. Grease and flour two 9-inch baking pans (or line with parchment paper circles) and set aside.
2

In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.
3

Pour batter evenly between the two pans and bake on middle rack of oven for about 35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
4

Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake. Place a wire cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks. Set the racks down and gently thump on the bottom of the pans until the cakes release. Cool completely before handling or frosting.
5

In a mixing bowl Combine your (powdered whipping cream,icing sugar and milk)beat until the cream holds soft peaks and set aside
6

For the fruity glaze
7

Mix the strawberry jam with hot water
8

Pour over the fruits and mix well
9

Using a palette knife rub the whipped cream on your cake board
10

Drizzle the strawberry jam mixture over the first layer and using a piping bag filled with any nozzle of your choice go round the edge of it
11

And spread then you pour the fruity mixture leaving 1inch boarder for decorating
12

Using your filled piping bag and make some frosting aroud the edges
13

Serve right away or keep refrigerated
14