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Ingredients
- For the Cake:
- 1 cup whole-wheat flour, organic pastry or white winter wheat recommended
- 1 cup all purpose white or cake flour (or can sub whole-wheat flour), organic recommended
- 1/2 cup unsweetened "dark" cocoa powder
- 4 teaspoons baking powder
- 1 1/4 cups sugar, organic recommended
- 1/4 teaspoon salt
- 1 1/2 cups water
- 2 eggs, organic recommended
- 2/3 cup oil (I recommend melted butter or coconut oil)
- 2 tablespoons vanilla
- Butter for greasing pan(s)
- For the Whipped Cream Frosting w/ Berry Sauce:
- 3 cups heavy whipping cream, organic recommended
- 3 to 4 tablespoons sugar (to taste), organic recommended
- 1 1/2 recipes berry sauce with water reduced in half (subbing either frozen or fresh organic fruit for desired topping color for e.g. raspberries = bright red, peach or mango = orange, blueberries = blue, cherries = dark red)
- Squeeze bottle or spoon
- Toothpicks
Preparation
Step 1
For the cake:
Preheat oven to 325 degrees F. Generously grease two 9-inch round cake pans or other sized baking dish.
In a large bowl whisk together dry ingredients including flour, cocoa powder, baking powder, sugar and salt.
Make a well (hole) in the middle of the dry ingredients and drop in the water, eggs, oil, and vanilla. Mix by hand with whisk until well blended.
Distribute batter evenly into the two cake 9-inch pans and bake for 18 – 20 minutes or until a toothpick inserted into center comes clean. Let cool before adding frosting.
Frosting:
In a large bowl whip cream and sugar together using an electric mixer.
Meanwhile prepare berry sauce(s) with desired fruit for topping. Let sauce(s) cool.
Turn out one of the cooled cake rounds onto serving platter. Cover the top (that used to be the bottom) with whipped cream frosting. Lay second round cake layer directly on top of first frosted cake layer. Now cover the entire exposed cake with frosting including sides.
Put berry sauce into a squeeze bottle or alternatively you can try to drizzle sauce onto cake with a spoon. I used a “ketchup-style” squeeze bottle with the tip cut off to make the opening at the top a little wider.
Make colored circles on top of cake using berry sauce (pictured).
Using toothpicks start in the center of the cake and drag through the sauce to the edge. Repeat until desired look is achieved.
For best results serve within a few hours. Keep leftovers refrigerated.