My friend invited me to her home and told me to bake a surprise cake without cream, sprinkles and just chocolate. I am glad I can bake this cake to share it with my friends. I bought these butterflies and leaves shape moulds on time to make the chocolates as well as strawberries shape moulds. That is my first surprise for them.
The second surprise is apples, raspberries, coffee with cinnamon. The third surprise is adding sour cream, baking powder and bicarb soda. The fourth surprise is layering of apple slices on top of the batter, then another layer of batter followed by raspberries, the last remaining batter with the last remaining apple slices. Followed by dark chocolate and white chocolate strawberries, one leaf and one butterfly. There are no chocolate and colourful sprinkles.
All my friends enjoyed the cake, and some of them took a piece home for their husband to try it. Happy that my cake is gone, none for my own supper. My cake is super moist and flavorful with coffee, cinnamon. Let’s bake a surprise cake!!!
Ingredients
300 g sour cream
155 g butter
125 g raspberries
2 c self raising flour
1 1/2 c brown sugar
1/2 c plain flour
2 apples, sliced thinly
2 eggs
3 Tsp instant coffee powder
1 1/2 Tsp cinnamon
1 1/4 Tsp baking powder
1 Tsp vanilla extract
1/2 salt
1/2 Tsp bicarb
Method
Pre heat oven 160 degrees C. Grease and line 23 cm spring form. Mix both flour, cinnamon, baking powder, salt and bicarb together in a deep bowl. Beat butter and sugar until light and fluffy. Add egg one at a time, beating well each addition. Stir in coffee powder and vanilla. Add in flour mixture a bit alternate with sour cream, until flour and sour cream finished.
Spoon some batter into prepared pan and smooth the top. Add in apple slices in a circle. Then spoon some batter over the apple slices. Smooth the top and add in raspberries, gently press into the batter. Now add in the remaining batter, smooth the top and line the apple slices all around the top, gently press in.
Bake for 50 minutes first, if still liquid bake further 15 minutes, if top brown too quickly covers with foil or a bigger size round metal bowl. Remove the bowl test with skewer if till have batter, put in another 15 minutes, the cake should be cooked and golden brown. Remove the metal bowl, and test with a skewer if comes out clean. Switch oven, leave cake in with close door for 35 minutes.
Remove from oven onto rack to cool for 25 minutes. Then flip onto a foil board and flip back onto the cake base. Decorate with dark and white chocolate strawberry molds all around the cake. Then place a toothpick behind white chocolate leaf to support the leaf, and place one raspberry to support the white chocolate butterfly. Enjoy with a cup of coffee, tea, or dessert wine.
#helenscchinrecipes
#awesomedessertsandentrees
#cookingforthefun
#foodiesplus
helenscchin's Blog 
You must be logged in to post a comment.