Rustic chocolate coffee and berries cake

Read it somewhere about “Oliver Cromwell known as the “Protector of England,” cautioned the artist, ”You must paint me as I am-warts and all -or I won’t pay you.” The expression of warts and all has come to mean that people should be expected just as they are – with all their annoying faults, attitudes, and issues. In this case, my cake too have gotten warts and all.

I planned to bake this chocolate coffee and berries cake for my nephew birthday. As usual I love to combine various ingredients as well as mixing different cake ingredients. Assuming it would turned out perfect beautiful. Obviously, it didn’t turn out as I would love it to be. I ended up having to patch my cake as it got stuck to the pan.

Therefore, I had to call it rustic cake which resembled my unattractive aspects of th cake. Anyway, I am grateful to still produce a cake for my nephew. The cake is moist, delicious and everyone enjoy it in fullness of joy. Let’s bake!!!

Ingredients

2 c castor sugar
1 3/4 c plain flour
1/2 c baking cocoa powder
2 1/2 Teaspoons baking soda
1 Tsp baking powder
1 Tsp salt
1 eggs
300 g sour cream
300 ml thicken cream
1 c strong black coffee (1 c of boiling water + 2 Tbs grinded coffee powder)
1/2 cup vegetable oil
2 Tsp vanilla extract (grinder)
1 Tsp Parisian browning essence
125 raspberries, wash and dry
125 g blueberries, wash and dry

Method

Heat oven to 180 degrees C. Grease and 26 cm tube round baking pan. Set aside. In the large mixing bowl combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix with wooden spoon until dry ingredients are thoroughly combined.

Add egg, sour cream, thicken cream, coffee, oil, Parisian browning and vanilla extract. Beat on medium speed for about two minutes; the batter will be thin.
Pour batter evenly into prepared pan.

Bake in preheated oven for 1 hour and 20 minutes until skewer inserted in center comes out clean. Switch of oven but do not remove pan, leave in oven for 20 minutes with oven door close. After 20 minutes, remove from pans to wire racks. Cool completely. Serve with ice cream or eat on its own.

https://helenscchin.com/2017/03/26/rustic-chocolate-coffee-and-berries-cake/

#helenscchinrecipes
#awesomedessertsandentrees
#cookingforthefun
#foodiesplus