Moist Chocolate Cake With White Frosting And Strawberries
(for a 25 cm round, 3 layers cake)
375 grams cake flour
500 grams sugar
100 grams cocoa powder
2 tsp baking soda
1 tsp salt
1 1/2 cups (360 ml) oil or melted butter
360 grams plain yogurt
2 1/4 cups (530 ml) water3 eggs, lightly beaten
Preheat oven to 175 degrees C. Grease and flour three 25 cm round cake pans. Set aside.
Sift together flour, sugar, cocoa, baking soda, and salt in a bowl.
Add oil and yogurt, whisk until combine. Add water gradually, whisk, then egg, whisk until well mixed.
Divide batter into the prepared pans. Bake until a toothpick inserted into the middle of the cake comes out clean, about 35-45 minutes.
Let them cool in the pans, then transfer very carefully to a wire rack. The cake would be very soft. Make sure to cool them completely before removing from pans.
For The Frosting:
(We prefer thin layers of frosting. Make it more if you'd like thicker layers)
125 grams Hollman Soft Cream
75 grams shortening
sweetener to your taste (I used store bought caramel sauce. Sweet condensed milk or simple syrup would do. Begin with small amount, tasting the result and adding more as you go.)
Using a mixer, beat soft cream and shortening for 10-15 minutes.
Add sweetener, continue beating until becomes very light, fluffy, and shiny. Adjust the sweetness to your taste.
To decorate, place 1 layer of cake on a cake base. Spread one part of frosting. Top with another layer of cake, spread second part of frosting. Top with the last piece of cake.
Spread the rest of frosting to cover the top surface and the side, if you like. Store the frosted cake in the fridge to set before you continue decorating.
When the frosting is already set, spread thin layer of strawberry jam on the top of the cake, then decorate with strawberry slices. Keep the finished cake in the fridge.