Yield : 8 pieces
Preparation Time : 25 mins Refrigeration Time :30 mins Cooking Time : 31 mins
Ingredients:
Dry ingredients:
1&1/2 cup wheat flour
1/4 cup of unsweetened cocoa powder
3/4 cup granulated sugar
1 tsp baking soda
1/2 tsp salt
Wet ingredients:
1 cup brewed coffee (or 1 cup of warm water mixed with 1&1/2 tsp of instant coffee granules)
1 tbsp white vinegar
1 tsp vanilla extract
6 tbsp (1/4 cup + 2 tbsp) canola oil or vegetable oil
Method:
1. Preheat oven to 350º F.
2. Sieve all dry ingredients.
3. In another bowl add all wet ingredients. Mix well.
4. Pour wet ingredients on dry ingredients. Mix well. Remove all clumps.
5. Grease the cake pan with butter or oil. Pour batter into the cake pan.
6. Place the cake pan in oven and bake for 31 mins.
For Frosting :
1/2 cup + 1 tbsp icing sugar (powdered sugar)
1/4 cup butter (in room temperature)
1 tsp vanilla extract
340g whipped cream cheese
Method:
1. In a bowl add butter, and icing sugar.
2. Now add whipped cream cheese and vanilla extract. Mix well.
For cake decoration:
1 cup of chopped cherries
chocolate curls/shavings (use peeler)
12 whole cherries for decoration
Method:
1. Cut the cake (cake should be in room temperature) in circular shape.
2. Spread chopped cherries on top of the cake.
3. Spread whipped cream.
4. Place another portion of cake.
5. Spread the whipped cream on top and sides of the cake.
6. Keep this cake in refrigerator for 30 mins.
7. Fill the piping bag with whipped cream. Decorate the cake.
8. Put the chocolate curls/shavings on top and sides of the cake.
9. Put a cherry on top of each cream cheese swirl.
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