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CHOCOLATE CAKE WITH WHIPPED CREAM FROSTING

Hi Friends,

I was thinking to make whipped cream cake for long time but I was not able to succeed in making perfect whipped cream.Finally one fine day I made it and posted the recipe also(click here for recipe).
After a successful attempt of making whipped cream I made this chocolate cake especially to frost with whipped cream.Chocolate flavored cake along with whipped cream tasted yummy and everyone enjoyed it.My daughter liked it so much and the cake tasted awesome when refrigerated overnight.
As this is my first attempt in making whipped cream cake my finishing was not so good so I was thinking should I post the recipe or not.But still  want to share my first successful attempt with you too.
Kindly bear with my poor decoration :) , Once after cutting the cake noone cared about decoration all were enjoying the cool cake.

The recipe is as below,

INGREDIENTS :

All purpose flour/ Maida – 1 cup.
Sugar – 3/4 cup.
Egg – 5 nos.
Butter – 1 cup.
Baking powder – 1 tsp.
Salt – 1/8 tsp.
Cocoa powder – 1/2 cup.
Vanilla – 2 tsp.
Milk – 2 tsp(optional).

FOR FROSTING:
Whipped cream – 1 cups.
Cherries – 1/2 cup.
Chocolate semiya – 1/4 cup.
Sugar syrub– 1/4 cup.


METHOD:
  1. In a bowl mix Maida,Cocoa powder,Baking powder,salt and mix well evenly without lumps.
  2. Pre heat oven at 180”C for 25 mins.
  3. In your blender blend butter and sugar till creamy.If the mixture looks too thick add 1 tsp of milk and blend.As I don't have electrical beater I used my mixie to beat butter & Sugar , If you have electric beater you can use it.
  4. When the mixture comes to creamy consistency remove it to a bowl.Now add one egg at a time and using your beater beat till foamy,then add the eggs one by one and beat till foamy.


  5. Now add vanilla essence ,flour mix little by little and mix .



  6.  Mix the batter in flip fold method (video attached to show how to flip flop method) well till the batter comes to ribbon consistency.
  7. Grease your baking pan with butter and dust it with all purpose flour evenly (as in picture).


  8. Pour the cake batter to dusted pan and spread evenly.


  9. Bake in pre-heated oven for 25 mins or till when tooth pick is inserted it should come out clean.
  10. When done remove from oven and let it cool down to room temperature.
    FROSTING :
  11. When the cake reaches room temperature remove from cake tin and slice it into two halves.
  12. In a bowl add sugar and 1/4 cup water and boil till sugar dissolves , remove from flame and bring it to room temperature.
  13. Now using a fork make pricks all over the cake ( this is done to ensure the sugar syrup enters the cake evenly).
  14. Brush the sugar syrup evenly over both parts cake.when you touch the cake it should be very moist.
  15. In one part of cake add the whipped cream and spread evenly over the cake , spread lavish amount chopped cherries and again spread the whipped cream.




  16. Now place the other part of cake and seal the entire cake with whipped cream.
  17. Finally garnish with cherries and chocolate semiya or chocolate shavings of your choice.

  18. Refrigerate the cake for minimum 8 hours , then what!! slice and enjoy.
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