- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 50 mins
- Serves
- 16
Ingredients
- 750
- flour
- ml
- 500
- brown sugar
- ml
- 125
- cocoa
- ml
- 10
- baking soda
- ml
- 5
- salt
- ml
- 150
- vegetable oil
- ml
- 10
- white vinegar
- ml
- 5
- vanilla extract
- ml
- 500
- water
- ml
- 1
- fresh berries
- L
- 125
- water
- ml
- 425
- sugar
- ml
- 500
- whipping cream
- ml
- 80
- icing sugar
- ml
- fresh berries
- chocolate shavings
Directions
- Step 1
- Preheat oven to 180 °C (350 °F). Line the bottom of two 23 cm (9 in.) cake pans with parchment paper and grease inside edges.
- Step 2
- In a large bowl, mix flour, brown sugar, cocoa, baking soda, and salt. Set aside.
- Step 3
- In a small bowl, mix oil, vinegar, and vanilla.
- Step 4
- Add oil mixture and water to dry ingredients and mix with an electric mixer for approximately 1 minute or until mixture is smooth.
- Step 5
- Pour batter into the two cake pans. Place an equal amount in each pan.
- Step 6
- Cook in oven for 30 to 35 minutes or until a toothpick inserted in the centre comes out clean. Cool for 10 minutes, remove from pan, and let cool completely on a cake cooling rack.
- Step 7
- In a saucepan, mix berries, water, and sugar.
- Step 8
- Bring to a boil, then reduce to medium-high heat. Cook uncovered stirring occasionally until mixture thickens, approximately 15 minutes. Keep the berries as whole as possible. Let cool completely in fridge.
- Step 9
- In a large bowl, whip the 35% cream with icing sugar. Set aside.
- Step 10
- Once the cakes and jam are cooled, cut both cakes in two widthwise to obtain four layers.
- Step 11
- Place a first layer of cake on a cake plate. Cover the top with jam, then with approximately one fifth of the whipped cream. Repeat this process with the second and third layers of cake. Cover with final piece of cake and cover with remaining whipped cream. Garnish with chocolate shavings and fresh berries.
