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Preparation Time : 30
Cook Time : 40
Total Time : 70
For Chocolate Cake:all purpose flour 1 cups
Butter 100 gms
Sweetened condensed milk 250 gms
Cocoa Powder 3 tbsp
Baking Powder 1 tsp
Baking Soda 1/2 tsp
Vanilla Extract 1 tsp
Vinegar 1 tsp
Warm milk 1/4 cups
For strawberry buttercream frosting:butter at room temperature 1 cups
Powdered Sugar 2 cups
Strawberry Sauce 1/4 cups
Vanilla extract 1 tbsp
Heavy Cream 2 tbsp
Fresh Strawberries 6-8 nos
Grease a round baking cake tin of 9×9 inches diameter with oil and preheat the oven at 180 degrees celcius.
In a bowl take butter which should be at room temperature.
Add sweetened condensed milk to it and beat till it is light and fluffy.
Next sift together all purpose flour, cocoa powder, baking powder, baking soda and mix everything well.
Next add vinegar, vanilla extract, milk and beat again to form a smooth lump free batter.
Pour the cake batter in greased tin and tap the sides of the cake tin.
Bake the chocolate cake in a preheated oven for 35 minutes. Do check the cake after 30 minutes as the temperature vary from oven to oven.
Once done check the cake with a toothpick. If it comes out clean the cake is perfectly baked.
Let the cake cool down completely meanwhile make the strawberry buttercream frosting.
For frosting: In a bowl take butter which should be at room temperature.
Add strawberry sauce, half cup of powdered sugar and beat on medium speed till well combined.
Again add powdered sugar and beat again till well combined.
Repeat the same step of adding half cup powdered sugar two more times.
At last add vanilla extract, cream and beat till its smooth and fluffy. The frosting is ready.
Assembling of cake: Cut the cake in half, spread a layer of frosting over the cake.
Keep another layer of cake and cover the whole cake with the frosting or you can also decorate the cake with the help of pipping bag using any nozzel design of your choice.
Cut the cake in slices and serve!
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