Cake 1-
For the cake:
200 grams butter
200 grams sugar
4 eggs
1 tsp vanilla flavor
1/4 cup sour cream
160 grams cake flour
40 grams cocoa pd ( a good quality one- I use Fry’s or Hershey)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon espresso powder
Prepare your 8 inch round cake pan by greasing it and lightly dust with flour or grease the pan and put a parchment circle same size as the bottom of the pan and grease over it. Pre-heat the oven to 375 degrees Fahrenheit.
Sift flour, cocoa, baking powder and baking soda in a bowl.
In another bowl, beat butter and sugar till light and fluffy, add eggs one at a time and beat well after each addition. Add vanilla flavor and sour cream, mix well.
Add half the flour-cocoa mixture and espresso powder to the butter-egg mixture, mix lightly using a spatula and add the other half. Fold it carefully till well incorporated.
Pour the batter 2/3 way into the prepared cake pan and bake on the center shelf for 30-35 mins or till the cake springs up back after patting lightly.
Cake 2-
Ingredients for the cake
200 grams butter
200 grams sugar
4 eggs- separate yolks from egg whites
1 tsp vanilla flavor
1/4 cup sour cream
160 grams cake flour-150 grams white flour + 10 grams corn starch
40 grams cocoa pd ( a good quality one- I use Fry’s or Hershey)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon espresso powder
Prepare your 8 inch round cake pan by greasing it and lightly dust with flour or grease the pan and put a parchment circle same size as the bottom of the pan and grease over it. Pre-heat the oven to 375 degrees Fahrenheit.
Sift flour, cocoa, baking powder and baking soda in a bowl.
In another bowl, beat butter and sugar till light and fluffy, add egg yolks one at a time and beat well after each addition.
In a separate and clean bowl beat the egg whites and keep aside.
Add vanilla flavor and sour cream to the butter-sugar and egg yolk mixture, mix well.
Add half the flour-cocoa mixture and espresso powder to the butter-egg mixture, mix lightly using a spatula and add the other half. Fold it carefully till well incorporated.
Fold in the beaten egg whites till well incorporated.
Pour the batter 2/3 way into the prepared cake pan and bake on the center shelf for 30-35 mins or till the cake springs up back after patting lightly or when you poke the cake tester it comes out clean.
Filling and Frosting
Half liter whipping cream ( I like Neilson, it stays well up)
1/2 cup icing sugar
Strawberries- about 8-10 whole and about 12 -chop or you use maraschino cherries (as I have used in the picture)
Beat the whipping cream well till it forms peaks, Add icing sugar and continue whipping for about 2 mins or till you see firm peaks forming.
Assembling
1/2 cup of prepared coffee.
Chopped or sliced chocolate- can be milk or dark- choice is yours!
Torte the cake and with a tablespoon sprinkle coffee on the half of the cake.
Spoon whipping cream on it and evenly spread the chopped strawberries or the cherries
Slide the top part of the cake on the cream and strawberry layer.
Sprinkle coffee on the second layer and let it rest in the refrigerator for about half hour, refrigerate the whipped cream too.
Remove from the fridge and frost the cake with the remaining whipped cream.
Sprinkle the chocolate on top and the sides, pipe swirls on top and garnish with whole strawberriesor cherries.
Refrigerate till ready to serve.
Tips-
1) After the cake has cooled completely, put it in the fridge wrapped with plastic to firm this will avoid crumbling while torting the cake.
2)To stabilize your whipping cream you can add gelatin- use 1 teaspoon vegetarian gelatin or agar-agar powder, soak in 2 tablespoons water for 10 minutes. Heat in the microwave for 10 seconds, mix well and add it to the whipping cream while beating .
Enjoy!
