Showcase delicious summer strawberries on a chocolate cake. Use non dairy whipping cream or coconut milk to make it parve.
Summer Berry Chocolate Cake
Servings
8 Servings
Ingredients
- canola oil cooking spray
- 1 1/2 cups granulated sugar 375 mL
- 2/3 cup canola oil 150 mL
- 2 eggs 2
- 2 tsp vanilla extract 10 mL
- 2 2/3 cups all purpose flour 650 mL
- 2/3 cup cocoa 150 mL
- 2 tsp baking powder 10 mL
- 2 tsp baking soda 10 mL
- 1 tsp salt 5 mL
- 2 cups boiling water
- 1 cup whipping cream or Rich’s Whip 250 mL
- 1 tsp vanilla extract 5 mL
- 1 qt fresh strawberries sliced 1 L
Instructions
- 1 Preheat oven to 350°F (180°C).2 Spray 2-9 inch (22 cm) round layer pans with canola oil spray.3 In a large bowl, beat sugar, canola oil, eggs and vanilla for 4 minutes.4 In another bowl, sift together flour, cocoa, baking powder, baking soda and salt.5 Add flour mixture alternately with boiling water to the sugar mixture. Beat until ingredients are combine after each addition. Divide the mixture between the two round cake pans.6 Bake 20 – 25 minutes, or until cake springs back to the touch. Remove cakes from pans and allow to completely cool on wire racks.7 In a medium bowl, beat whipping cream and vanilla until stiff peaks have formed. Place one cake layer onto a serving plate.8 Spread with half of the whipping cream and half of the strawberries. Place second cake layer over top.9 Spread with remainder of whipped cream, allowing it to run down sides of cake. Decorate top of cake with remaining strawberries. Serve or refrigerate until serving.
- Source: canolainfo.org
https://www.ewg.org/foodnews/strawberries.php Pesticides + poison gases = cheap, year-round strawberries Before consuming anything, read how the product has been treated. I haven’t had a strawberry in years.
The average American eats about eight pounds of fresh strawberries a year – and with them, dozens of pesticides, including chemicals that have been linked to cancer and reproductive damage, or that are banned in Europe.
This is excellent and easy. Making this for Shabbot with your Pecan Crusted Honey Mustard Salmon (I used Vegan Mayo instead)—delicious.
Of course I tasted all before shabbos. YUMMY.
How can the ready time on this be 0?
Love the recipes!