This cake is really soft and very very moist! The cocoa, butter and vanilla “moist maker” will make the difference!
Serves: 10-12 Prep. time: 30′ Cooks in: 50′ Ready in: 1:20′
For the cake
235 g butter
285 g self rising flour
50 g cocoa powder
410 g sugar
185 ml water
50 ml cognac or another liqueur of your choice
4 eggs, in whites and yolks
1 tbsp vanilla extract
¼ tsp salt
For the filling
250 g mascarpone cheese
100 ml double creme
2 tbsp icing sugar
1 tsp vanilla extract
1 cup strawberries
50 g chocolate, grated
Preheat oven at 180οC/fan. In a bowl mix cocoa with water to a paste.
In a saucepan on low heat stir butter, cocoa paste and sugar. When butter melts remove pan from heat and let cool for 5 minutes.
Stir in cognac and vanilla and reserve 300 ml of the mixture. Add salt and sifted flour in the remaining mixture. When combined stir in egg yolks one by one. Stir in egg whites beaten in meringue.
Butter a round deep baking tin and dust with flour. Transfer cake mixture and bake for 45 minutes or until a knife comes out clean when inserted. Cool on a wire rack.
For the filling: Mix all ingredients for 2 minutes using a hand mixer and refrigerate until needed.
Cut the cake in the middle with a serrated knife. Place one half on a serving platter and brush with half the reserved cocoa mixture. Cover with the filling and top with the second piece of cake. Brush with remaining mixture. Garnish with strawberry slices, grated chocolate and some sifted icing sugar if you wish.
Photo – Food styling: Antonia Kati
Και η συνταγή στα ελληνικά: Βραστό κέικ με κρέμα και φράουλες