Strawberry dark coco cake

My friend shared this strawberry coco cake recipe with me. I love to change the ingredients to suit my taste bud. Also, some of the ingredients that I couldn’t get it or I don’t like it.

Google: “Strawberry; Fragaria × ananassa) is a widely grown hybrid species of the genus Fragaria, collectively known as the strawberries, which are cultivated worldwide for their fruit. The fruit is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness. It is consumed in large quantities, either fresh or in such prepared foods as jam, juice, pies, ice cream, milkshakes, and chocolates.”

“Strawberries are rich in vitamin C and other antioxidants, which help reduce the risk of serious health conditions like cancer, diabetes, stroke, and heart disease. It’s also an excellent source of: Magnesium.”

“The newest colour to the Queen range of intense food colour gels, Queen Black Food Colour Gel is a concentrated gel colour approximately twice the colour intensity of regular Queen liquid colours. Black Liquid Gel Food Coloring is ideal for use in a wide variety of frostings, icings, cake batters, cookie doughs, whipped toppings, candies and more.”

The cake is not too sweet, dark coco has a subtle flavour that pairs well with strawberries. It’s moist, light texture, enhanced the marbling effect, decadent with coffee, tea and dessert wine. Let’s bake!!!

Ingredients

250 g butter
200 g castor sugar
4 eggs
320 g plain flour, sifted twice
300 ml sour cream
100 ml milk
120 ml strawberry pureed (9 large + 1/8 c water)
1 1/2 Tsp baking powder, sifted together with pl flour
4 Tbs cocoa powder
2-3 drops black gel

Garnish 
1 large strawberry flower
2 large strawberries, sliced
chocolate sprinkles

Method

Preheat oven 160 degrees C and grease and line 23 cm round spring form pan and set aside. Sift flour and baking powder together and set aside. Beat butter for 2 minutes then add castor sugar and beating until creamy and pale about 5-7 minutes. Add egg one at a time, beating well each addition alternate with sour cream.

Fold in flour mixture alternate with milk, mix well until incorporated. Divide batter into 2 equal portions about 650 g each. In the mixing bowl the 1st batter adds strawberry puree and mix well until blended. The 2nd portion in a separate bowl, add in cocoa powder and black gel, mix well until you achieve the dark coco colouring batter and blended well.

Spoon one big metal spoon of strawberry batter into the line prepared pan and then use a tablespoon spoon the black brown batter place next to the strawberry batter followed by strawberry batter and black brown batter cover the base make marble effect. The second layer, I spoon strawberry batter and black brown batter over the first layer giving more marbling effects then repeat marbling effect until both batters finished.

Give a couple gentle knocks on the bench top. Bake in oven for 60 minutes or until skewer out clean. Switch off oven and leave cake in for 35 minutes with door shut. Then remove onto wire rack to cool further about 25 minutes in pan. Then flip over to a plate and let it cool completely before decorating with strawberry flower, strawberries slices and chocolate sprinkles. Enjoy with brewed coffee or tea or dessert wine.

Note: You can use lime and orange zest, vanilla essence or rosewater. Instead of black gel you can use coco emulco or just cocoa powder. You can add more castor sugar if you want to about 20 g more. You can omit sour cream and use double cream or orange juice. You can add strawberry pieces in your cake.

https://helenscchin.com/2022/09/07/strawberry-dark-coco-cake/

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