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Preparation time
20 minutes
Total time:
1 hour 10 minutes
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Ingredients
Chocolate cake
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750 mL (3 cups) flour
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500 mL (2 cups) brown sugar
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125 mL (½ cup) cocoa
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10 mL (2 tsp.) baking soda
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5 mL (1 tsp.) salt
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150 mL (2/3 cup) vegetable oil
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10 mL (2 tsp.) white vinegar
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5 mL (1 tsp.) vanilla extract
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500 mL (2 cups) cold water
Jam
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1 L (4 cups) berries of your choice (blueberries, strawberries, raspberries, blackberries), fresh or frozen
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125 mL (½ cup) water
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425 mL (1 ¾ cups) sugar
Whipped cream
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500 mL (2 cups) 35% whipping cream
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80 mL (1/3 cup) icing sugar
Decoration
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To taste, fresh berries
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To taste, chocolate shavings
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Directions
Chocolate cake
- Preheat oven to 180 °C (350 °F). Line the bottom of two 23 cm (9 in.) cake pans with parchment paper and grease the sides.
- In a large bowl, mix flour, brown sugar, cocoa, baking soda, and salt. Set aside.
- In a small bowl, mix oil, vinegar, and vanilla.
- Add oil mixture and water to dry ingredients and mix with an electric mixer for approximately 1 minute or until mixture is smooth.
- Pour an equal amount of batter into each of the two cake pans.
- Cook in oven for 30 to 35 minutes or until a toothpick inserted in the centre comes out clean. Cool for 10 minutes, remove from pan, and let cool completely on a cake cooling rack.
Jam
- In a saucepan, mix berries, water, and sugar.
- Bring to a boil, then reduce to medium-high heat. Cook uncovered stirring occasionally until mixture thickens, approximately 15 minutes. Keep the berries as whole as possible. Let cool completely in fridge.
Whipped cream
- In a large bowl, whip the cream with the icing sugar. Set aside.
Assembly
- Once the cakes and jam are cooled, cut both cakes in two widthwise to obtain four layers.
- Place a first layer of cake on a cake plate. Cover the top with jam, then with approximately one fifth of the whipped cream. Repeat this process with the second and third layers of cake. Cover with final piece of cake and cover with remaining whipped cream. Garnish with chocolate shavings and fresh berries.
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