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Today, I'm going to make a cake using 2 of my favourite things.
Chocolate and Strawberry.
So that's right, it's a Strawberry and Chocolate Cake.
And I can't wait to show you this recipe.
We're going to need about 400 gms of strawberries for this recipe.
Which if you live in India is usually one big box of Strawberries.
What you need to do is take the Strawberry,
And use a small knife to just hull it.
Which means taking out this white part.
And then slice it into half like this.
Because these two halves will then go on top of the cake.
So I've already done that with the rest of the Strawberries,
I'm going to do it with 1 more Strawberry.
And then we'll get on with the recipe.
We're going to start with assembling the dry ingredients.
Now here in this bowl,
I've got 150 grams of All-Purpose flour or Maida.
To this, I'm going to add 30 grams of Cocoa Powder.
1 and a 1/2 tsp of Baking Powder.
And a tiny pinch of Salt.
So that's it, I'm not even going to mix it through right now,
I'm just going to set it aside.
Now to this big bowl, I'm going to add 65 grams of Oil.
If you're going to use butter in this recipe,
Then use unsalted Butter, and about 85 grams of it at room temperature.
But, now I'm going to move on to adding the Castor Sugar.
This is 200 grams or 1 cup of Castor Sugar.
Here I'm just going to mix these 2 together.
They don't end up getting creamed..
..as you would see a butter cake getting creamed.
That's it.
To this, I'm going to add half a cup of Milk.
And again whisk this well.
Time to just crack open an Egg now.
This is a large Egg.
And again just whisk this through really well.
Break up the Egg.
And now goes a good tsp of Vanilla Extract.
Now it's time to mix together the dry ingredients...
...and add them in batches to the wet ingredients.
I am going to sieve it together into the bowl.
And now, I'm just going to add this to my sifter.
So since I'm adding the dry ingredients in 3 batches,
After each addition you just have to use a spatula.
And just make sure that you fold this into the wet ingredients.
Again just making sure that you scrape down the sides of the bowl.
I just want a few lumps in the batter,
So I'm just going to take the whisk,
And use that at this stage instead.
I'm just going to make sure that I scrape down...
...any flowery bits on the side, on the bottom of the bowl.
Everything.
This batter like you will see is a slightly thickest batter and...
...not a runny batter and that's a good thing.
Because we are going to put strawberries on top of it.
And if it was a thin batter they would just sink to the bottom.
Now I have an 8-inch cake Pan, this is a removable bottom one.
Which I've just lined at the bottom with Parchment Paper,
And greased the sides with some Butter.
That's it, you don't need to dust it with flour or anything.
We're good to go.
I'm just going to add the batter to this cake pan.
Now before we add the strawberries to the top of the cake,
I'm just going to gently tap this...
...to level out the batter in the cake pan.
I've got my oven preheating to 160 degrees Celsius.
And now I'm just going to add the strawberries on top of the cake.
One final step just before we pop this cake into the oven...
...is to sprinkle just a little bit of Castor Sugar.
If you have Icing Sugar you can use that too.
Just very gently and only over the strawberries.
This is largely because strawberries tend to be a little tart.
And by sprinkling a little bit of sugar,
we're just going to bring out the sweetness in them.
Okay so this cake is ready to go into the oven...
...for anywhere between 40 to 50 minutes.
Make sure that at the 25-minute mark,
You use a skewer to check whether the cake is done.
If the skewer comes out clean, your cake is ready.
And just pull it out of the oven then.
But for now, I'm going to put this in the Oven.
The cake is out of the oven.
It's cooled completely.
It's a really great cake, it looks really pretty.
I really hope that you bake this cake at home.
It's a very simple recipe but so big on flavours.
And bake it while strawberries are in season.
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